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- Hardcover: 232 pages
- Publisher: Schiffer Publishing, Ltd.; 1 edition (June 28, 2014)
- Language: English
- ISBN-10: 0764344986
- ISBN-13: 978-0764344985
- Cover price $34.99
For 15 years, the author has been informing and entertaining the barbecue world on line. Now this indispensable advice on how to impress friends and family by perfecting their favorite cuisine, and win grilling competitions, is in book form for the first time. Whether it’s pork, beef, poultry, fish, or lamb, professional grill masters share some of the best-kept secrets of the trade. Included is inside information on purchasing the most reliable equipment, using the right type of grill and fueling method, and shopping for the freshest ingredients. If you’re a seasoned barbecuer broadening your horizons or a casual griller looking for inspiration, let this user-friendly and visually striking book be your motivation. Mouth-watering photos, including colorful depictions of outdoor feasts, abound, as well as step-by-step instructional sequences and recipes that include fancy spices and marinades. Discover the most modern methods of grilling and smoking used by real barbecue champs, and fire away!
This cookbook is split into two main sections: Part I – The Basics and Part II – The Recipes. Part I -The Basics is designed to teach the reader about grilling. From types of grills to different grilling methods to food temperature to tips for shopping and prep, nothing is left out on the history, theory and science behind barbecuing. I just started to grill on my own this year and there’s still a ton of stuff I don’t know. This section is very useful to people like me because it helps you know how to be prepared for grilling, how to do certain things, and how things work. There are tons of photos. Then come the recipes, in Part II.
Recipe sections include:
- Meat (pork, beef, lamb, sausage)
- Side Dishes
Each recipe is accompanied by an icon telling you what type of grill it is intended for. The recipes feature lots of color photos of the foods, ingredients and techniques, most of the recipes actually have several pictures. All of the photos are numbered, to correspond with steps in the recipe. The range of recipes is enormous, there are things everyone has heard of as well as other dishes you might not have heard of or thought of. I didn’t see anything totally out of the ordinary as far as ingredients go, it looked like the recipes all called for basic ingredients you could easily buy in a grocery store. Many of the recipes take some prep work, such as marinating. I would have liked it if the cookbook included prep and cooking time, so that you didn’t have to read through a recipe to find it. I use prep and cooking time as a factor when I’m deciding what dish to try and I don’t like having to search for it. Speaking of searching, there’s so many great recipes in this cookbook if a chapter index was included at the beginning of each chapter recipes would be a tad easier to find in a hurry. And speaking of indexes, the back of the cookbook has two – a typical alphabetical index and an index by grilling method.
This cookbook would be perfect for anyone that enjoys grilling or eating grilled food.