Weber's Real Grilling: Over 200 Original Recipes
Jamie Purviance, Author Oxmoor House $24.95 (304p) ISBN 978-0-376-02046-8
Naturally, this grilling cookbook spends more time than most explaining which kind of grill readers should use in order for food to come out perfectly. And although the book is co-published by the biggest name in grilling, it plays fair when recommending products. An introductory chapter, for example, doesn't name names when explaining how to choose a gas grill or charcoal grill. And lessons on building a fire with coals and lighting a gas grill will be of use to any cook, regardless of the brand of his or her grill. After covering the basics, Purviance, a food writer with a degree from the Culinary Institute of America, shares some bang-up recipes for grilled red meat, pork, poultry, fish, vegetables, side dishes and even desserts. He keeps things simple, but revels in perfecting each dish. So instructions for making a hamburger-whether it's a Cheeseburger of Champions, a Bacon and Swiss Burger, or a Double-Decker Mushroom Beef Burger-describe which kind of meat to buy, how big each patty should be and what to do in order to get ""beautifully grilled burgers."" This upmarket yet non-threatening grilling text is sure to please anyone new to grilling as well as old hands who want to brush up their skills.
Reviewed on: 01/31/2005
Release date: 02/01/2005