Outdoor Cooking Books - Page 12

Food Made Fast Grilling (Williams-Sonoma Food Made Fast)

Rick Rodgers

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Reviewing: Williams-Sonoma Food Made Fast: Grilling 5 out of 5 stars.
2 of 2 people found this review helpful.

Speed of meal preparation is all the rage these days and is evidenced here as well both in terms of the series and this book. The longest section of the book opens the cookbook with "30 Minutes Start To Finish." With delectable choices such as "herbed flank steak with tomatoes," "florentine t-bone with spinach," or "orange-chipotle chicken with corn," "tuna steaks with ginger aioli," and many other mouthwatering delights which are also fairly easy to cook, you may never make it to the second section "15 minutes hands on time."

As implied by the title of the section, these mouth watering recipes are designed for a longer cooking time which leaves the cook free to mingle with guests, watch the ball game, or just relax. Whether you are making the "jerk pork tenderloin" or "chicken with tuscan herbs" one has to remember to occasionally wander back to the grill and flip the meat.

The third section is titled "make more to store" and takes the earlier recipes and explains how one can store in the refrigerator various amounts for consumption later in the week. Freezing is not recommended for any of the recipes in the book and that continues here as well. Other recipes not seen before are also included and detailed such as the enticing one on "vegetable quesadillas."

If you aren't starving by the time you make it to the back of the book and are still looking, you will find a detailed section covering grilling basics. Unlike many cookbooks devoted to grilling, those of us who use charcoal aren't left out and are in fact encouraged in this section. Indoor grilling is also covered along with detailed explanations of marinades, rubs, sauces and glazes, etc. as well as meal planning tips in terms of minutes or number of folks coming over.

Equally informative is the last section on what should be in your pantry, what can be stored for how long opened or not, and the general cooking tips that apply to grilling food as well as other cooking methods.

This fantastic cookbook which is the latest volume of a series closes with an easy to use index. At 112 pages, this book published through Oxmoor House is short but packs a powerful punch. It details easy recipes, beautifully photographed finished dishes, and plenty of valuable cooking tips which should serve to inspire your next meal.

Kevin R. Tipple (copyright) 2008

Editorial Review:

Designed for the busy home cook, Food Made Fast is the latest collectible series from Williams-Sonoma. Using a straightforward approach to everyday cooking, Food Made Fast is about delicious food, simply prepared, with easy-to-follow recipes and tips. Each book emphasizes keeping a well-stocked pantry, planning ahead, and using fresh ingredients. Dedicated to a single subject--from Grill to Asian to Seafood--each volume makes it simple to plan, cook, and enjoy great-tasting food throughout the week.

Patio Daddy-O at the Grill: Great Food and Drink for Your Backyard Bash

Gideon Bosker, Karen Brooks, Tanya Supina

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Editorial Review:

Patio Daddy-O is back and this time they're taking it outdoors! Ten years after the original Patio Daddy-O won the world over with its retro recipes and '50s nostalgia, these fun-loving folks have compiled 45 new recipes that showcase the wonders of man's other best friend—the grill. The book goes beyond the basics with creative recipes that combine global ingredients with down-home Americana to produce rubs and pastes, meat and seafood main courses, kebabs, side dishes, cocktails, and desserts.

The Cooking Light Cook's Essential Recipe Collection -- Grilling: 58 essential recipes to eat smart, be fit, live well (Cooking Light Cook's Essential Recipe Collection)

Cooking Light Magazine

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Customer Reviews:
Total reviews: 3 Average rating: 5.0 of 5

Editorial Review:

You want top-rated, delicious, reliable meals. We hope to expand your repertoire with recipes we consider our finest—ones that will give you great results every time. These are the recipes our staff can’t do without—and neither should you.

In this volume of The Cooking Light Cook’s Essential Recipe Collection, you’ll find:

Over 55 essential kitchen-tested grilling recipes! From Classic Steak House Rubbed Filet Mignon to Grilled Chicken Kebabs to Grilled Pork Tenderloin sandwiches to Grilled Tuna over Lemon-Mint Barley Salad, Cooking Light Grilling offers you Cooking Light magazine’s best-of-the-best recipes.

Over 100 bold and bright full-color photos! Each essential recipe is accompanied by a beautifully vivid, full-page color photograph, along with an additional image and information on a particular ingredient or technique that’s key to the recipe. Just one look at Adobo-Marinated Pork Tenderloin with Grilled Pineapple Salsa will inspire you to make it. And the technique photo of trimming the tenderloin shows you the best way to prepare the recipe.

Complete nutritional information for each recipe! In your quest to eat smart, be fit, and live well, you’ll find the complete nutritional analysis for each recipe amazingly helpful. Looking for a low-cal dish? Try Grilled Lamb Chops. Need less sodium? Grilled Stone Fruit Antipasto Plate is ideal. Or maybe you want to increase your calcium intake. If so, Greek-Style Burgers with Feta Aïoli is a good choice.

A complete guide to all things grilled! Have a question about how hot your grill should be? Or are you in search of meat safety tips? Then check out our Cooking Class. This section will make matters clear once and for all. You’ll learn about the difference in direct and indirect grilling, how to prevent fish from sticking to the grill, and how to perfectly skewer your kebabs. Everything you need to grill great recipes is here!

The Best Recipe: Grilling and Barbecue

Editors of Cook's Illustrated Magazine

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Customer Reviews:
Total reviews: 15 Average rating: 4.5 of 5

Editorial Review:

Can you make really good pulled pork at home? Which cut of meat makes the best beef kebabs? How do you keep lean pork tenderloin from tasting like sawdust? What is the secret to great-tasting burgers? Is it possible to make barbecued chicken that isn't dry?

In an exhaustive effort to answer these questions, the staff of Cook's Illustrated magazine lit more than 5,000 charcoal fires to test different grilling and barbecue techniques for The Best Recipe: Grilling and Barbecue.

The Best Recipe: Grilling and Barbecue also contains 300 illustrations that show you how to cut up a chicken, slice a T-bone steak, and remove the pinbones from a salmon fillet. No-nonsense equipment ratings and taste tests of supermarket foods are also included. Find out which commercial barbecue sauce received our highest rating, whether or not a fish basket really works, and what's the best tool for lighting a charcoal fire. You'll also learn which cuts of meat work best in different recipes, how to quickly brine foods to keep them moist over intense grill heat, and how to make the most of a gas grill. (All recipes include both charcoal and gas grill variations.)

More than 400 recipes cover just about everything that has ever been grilled, from steaks and chops to ribs and pulled pork. You'll find recipes for seafood—salmon, tuna, shrimp, and more—as well as instructions and recipes for grilling almost every vegetable imaginable, from asparagus to zucchini.

With The Best Recipe: Grilling and Barbecue at your side, we guarantee that you will never ruin another expensive piece of meat or fish because of some easily avoided mistake. Light the grill with confidence. With this cookbook as your guide, grilling and barbecuing will be easy and foolproof.

Ribstars Backyard Smoking & BBQ Cookbook

Richard W. McPeake

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Customer Reviews:
Total reviews: 18 Average rating: 4.5 of 5

Desperately Needs an Editor 1 out of 5 stars.
19 of 25 people found this review helpful.

The author may be a great cook but you'll have no chance of emulating him using this book. Whole sections are completely incoherent. Recipes are mostly impossible to follow. A recipe will have a list of ingredients -- some of which never show up again in the process.
I've been cooking for a long time and don't need to have my hand held but this is by far the worst cookbook I've ever seen. I can't believe it ever got into print. That I had to pay for it only adds to the insult.

Editorial Review:

This is a very unique cookbook dedicated solely to the method of backyard smoking. It includes 136 pages of hints, tips, procedures and 118 fully tested recipes. With 35 pages of information that is necessary for successful BBQ. The book features 10 chapters of recipes:

Brine and Cures, Jerky Meats, Marinades, Meats, Mops, Rotisserie Meats, Rubs, Salsa & Relishes, Sauces, Side Dishes.

It is meant for the beginning and novice BBQer, who is looking to learn this method of cooking. All recipes have been developed, tested and retested by myself (Richard McPeake)

The Back-Country Kitchen: Camp Cooking for Canoeists, Hikers, and Anglers

Teresa Marrone

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Customer Reviews:
Total reviews: 8 Average rating: 5.0 of 5

Editorial Review:

The Back-Country Kitchen will appeal to all outdoor enthusaists who prepare meals in the wild. It contains over 150 tested, unique recipes including camp breads, hearty chowders, easy one-pot main dishes, and adaptations of international favorites as well as a special chapter on preparing fish and game at camp. Emphasis is on easy-to-pack, easy-to-prepare lightweight foods. Many recipes use dried foods that are readily available at grocery stores or camping stores; complete, easy instructions for home drying are also included. Cooking methods are explained thoroughly, so even the novice cook is assured of success.

The Back-Country Kitchen was written by Teresa Marrone, whose previous writing credits include two other outdoor cookbooks as well as Outdoor Life. An avid outdoors enthusiast, Teresa spends many days each year camping and cooking in the back country, from the hills and high desert plains of Wyoming to Minnesota's Boundayr Waters Canoe Area Wilderness.

Southern Living Secrets of the Souths Best Barbecue (Southern Living)

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Customer Reviews:
Total reviews: 2 Average rating: 4.0 of 5

Probably the only BBQ cookbook I will ever need... 5 out of 5 stars.
2 of 2 people found this review helpful.

I purchased this along with Southern Living 40 Years of Our Best Recipes the week before Labor Day and it was delivered within a couple days. This was my first BBQ cookbook and will probably be my only one as I am still reading and finding awesome recipes I want to try. My contribution to our Labor Day cookout was four recipes from this cookbook: Tropical Smoothies, Four-Hour Barbecue, Grilled Asparagus and Honey Barbecue Sauce (which I used on babyback ribs and chicken quarters). ALL of them were a HUGE hit and the cookbook was passed around during the cookout. I have purchased two additional sets as birthday gifts and the recipients have raved about the new recipes they are anxious to try, especially from this BBQ cookbook. I also shared this BBQ cookbook with some of my co-workers and they all want their own copy (I'm not letting this one out of my sight for very long). The recipes are not complicated and so far, have provided wonderful results.

There are other helpful tidbits in the front of the cookbook that were interesting to me: There is a fairly decent list of BBQ places and BBQ events to visit across the country so now I can build my travel plans around those places/events. Reading the grilling tips in the front has even inspired me to purchase a smoker. Although it is a paperback version and may not be able to withstand my constant reading and use, I am very excited about this cookbook and will definitely be using these recipes year-round.

Editorial Review:

Better stock up on napkins, because no one does barbecue like Southern Living. This definitive new edition serves up more than 580 barbecue recipes, the largest collection ever from Southern Living magazine. It also reveals closely guarded secrets about the Southern barbecue tradition, such as sweet or vinegary sauce? Beef or pork? Texas or Georgia? You'll have a great time preparing--and comparing--with this ultimate guide to 5-star barbecue. Features: 50 grilling techniques and party ideas for the ultimate barbecue

More than 130 juicy, full-color photos that simplify the grilling process

"Pit Stops" features reveal famous roadside barbecue haunts

The Complete Idiot's Guide to Grilling (Complete Idiot's Guide to)

Don Mauer

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Total reviews: 1 Average rating: 5.0 of 5

Household harmony with grilling 5 out of 5 stars.
2 of 2 people found this review helpful.

I bought this book for my husband. He got a new grill and I thought the book might improve his grilling techniques. The book is very helpful so far - citing exactly what to do for each cut of meat. We've tried only 2 recipes so far - one was excellent and the other was good, just not excellent. The book is very informative and the instructions are clear. I looked at several other books, but felt this was the most thorough. This is proving to be the case.

Editorial Review:

Hot off the presses … and hot off the grill!

Expert Don Mauer walks barbeque novices through the basic techniques of grilling, from building a fire (for charcoal grills) to getting the heat just right (for gas grills). With tips and 250 recipes, grillers will learn to manage their grill space and heating zones like a pro while surprising family and guests with everything from tasty hamburger basics to fantastic fish and veggies.

The Best Barbecue on Earth: Grilling Across 6 Continents and 26 Countries, With 170 Recipes

Rick Browne

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Editorial Review:

Barbecue goes global as pit master Rick Browne travels to 25 locations, tasting, cooking, photographing, and adapting some of the world's best outdoor-cooking recipes for American grills and kitchens. Rick gorges on asado in Argentina; tosses Orange-Ginger Prawns on the barbie in Australia; experiences the epic feast known as South African braai; and grills just caught sardines in Portugal. Lively introductions to each country's unique barbecuing culture accompany a selection of the most mouth-watering and authentic yet approachable recipes Rick found there. Evocative location and styled food photographs will have readers planning a Korean (or German, or Mexican) themed grilling party in no time.

Grilling for Dummies

Bryan Miller, John Mariani

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Customer Reviews:
Total reviews: 6 Average rating: 3.5 of 5

Editorial Review:

Hot for your Hibachi, warming up for the Weber? Grilling for Dummies is the perfect guide for the home grillmaster. It doesn't matter if you can't tell a briquette from a Rockette or if you just won your third Michelin star cooking on your grill, this book is one of the best guides available. Like all books in the popular Dummies series, Grilling for Dummies is clear, concise, and thorough. Part reference, part cookbook, and part cooking class, no coal is left unturned. The book covers the gamut with 130 recipes, including everything from the basic burger to wild game to fruit (yes, grilled fruit, and it's not bad). There is an excellent section on vegetables and vegetarian fare, and many ideas and recipes are given for low-fat grilling. Different techniques are presented in depth, including barbecue, smoking, marinades, and rubs. Authors Marie Rama and John Mariani cover every step in the grilling process, from lighting the fire to setting the table. Especially good are the technical sections that address ingredients and prep work, covering subjects as diverse as working with chilies or butterflying lamb chops. Rama and Mariani also win the food diplomat's award for deftly avoiding the regional squabbles that define the barbecue world. Lexington, Kansas City, Texas, Ohio, and other styles are touched on without playing favorites. Read the section on ribs, prepare them all, and draw your own battle lines. Unusual for the Dummies series, but welcome, is the section of full-color photographs illustrating what your food should and can look like with a little effort. This is a solid book for anybody interested in becoming a better backyard chef. --Mark O. Howerton