Barbecuing & Grilling Books - Page 5

The Big Book of Outdoor Cooking and Entertaining: Spirited Recipes and Expert Tips for Barbecuing, Charcoal and Gas Grilling, Rotisserie Roasting, Smoking, Deep-Frying, and Making Merry

Cheryl Alters Jamison, Bill Jamison

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Customer Reviews:
Total reviews: 7 Average rating: 5.0 of 5

Editorial Review:

Cheryl and Bill Jamison, authors of Smoke & Spice and American Home Cooking among others, have chosen to go industrial size with their latest: The Big Book of Outdoor Cooking and Entertaining: 850 recipes--200 of them for rubs and sauces. Over 500 pages thick. If ever there was a grilling, barbecuing, smoking, deep-frying kind of cookbook for a Supersized America, this is it, Big Gulp and all.

This is a book that starts at ground zero for cooks who want to grill great meals and put on terrific outdoor parties but don't have a clue how to start charcoal. "Of all the methods of outdoor home cooking, grilling is the most misunderstood. Many people aren't even aware that it's a specific method of cooking, assuming its just a generic term to cover anything done on a grill." The Jamisons take a stand for cooking over direct heat, eschewing the indirect and the covered grill. It's the center of gravity of their book, the element that makes them different than any of the other many books on cooking over open flame.

The rest of the story is found in the recipes, the tips, the sidebars, and asides. A word like bountiful hardly comes close to the impact of this tome. You got your rubs and marinades and the like, and your drinks, your starters, tapas, pizzas (yes, pizzas on the grill), burgers galore, fish and shellfish, poultry, pork, beef, all the other four-leggeds, veggies, grilled salads, side dishes (what's barbecue without sides?), and desserts.

If ever you have wanted to take the plunge into grilling and barbecue, The Big Book of Outdoor Cooking and Entertaining is an all-inclusive, user-friendly place to start. --Schuyler Ingle

BBQ Joints

David Gelin

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Customer Reviews:
Total reviews: 4 Average rating: 4.5 of 5

Editorial Review:

In Barbecue Joints, travel the highways and byways with a true barbecue aficionado, David Gelin, and share the scrumptious odors of hickory pits and the tangy sauces and rubs that make barbecue the signature dish of the South. Look closely and you will recognize a South where barbecue is a kind of national dish and the people who cook and serve it are, well, national heroes. This book is not just about the joints, but even more so about the good folks who are the heart and soul of them. Barbecue Joints is more than a heartfelt tale of the colorful characters that run them-it also serves as a travel guide as well as a how-to on barbecue, filled with recipes as well as instruction on building a BBQ pit of your very own!
Recipes Include:
Patricia Newton's Sweet Potato Pie
Abe's Cole Slaw
Duard Dockal's Beans
Scott's BBQ Hot-Sauce
Elvis's Pound Cake
Ricky William's Hot Dog Chil
S.W. Buck's Macaroni & Cheese
Katy Garner's Hog Heaven Fruit Cobbler
Shack by the Tracks Butter Scotch Squares
Author Biography: David Howard Gelin was born in New York and raised outside of Washington, D.C. Fate, college, and mild winters brought him to the South. Along with his aptly named Buddy, an animal rescue dog slated for that big doghouse in the sky, they are most at home on the open road. They hope to see you out there.

Panini

Jo McAuley

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Features:

• The panini is a grilled Italian sandwich, a popular menu item in bistros, cafés and delis. This...
• Sold individually
• See Product Description below for a complete description of this item.

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Customer Reviews:
Total reviews: 4 Average rating: 3.5 of 5

The perfect sandwich! 5 out of 5 stars.
67 of 71 people found this review helpful.

Jo McAuley's PANINI surveys the grilled Italian sandwich which is becoming so popular in bistros and delis in North America. You'd think panini sounds too exotic to produce at home, but quite the opposite: McAuley demonstrates it's the perfect sanwich for producing in a home kitchen and packs her cookbook with recipes for vegetarian, meat, and even dessert sandwiches to prove it. Color photos face nearly every page and encourage cooks to sample.

Editorial Review:

The panini is a grilled Italian sandwich, a popular menu item in bistros, cafés and delis. This cookbook is filled with easy-to-use recipes for vegetarian, seafood, meat, and dessert sandwiches. Also included are instructions on how to make the best panini, what tools are needed, and what ingredients to use. The recipes put a modern twist on celebrated classics such as the grilled New York reuben or the BLT bagini, and create classics-to-be like the raisin panini with maple syrup and ice cream. There are more than 50 recipes for almost every occasion.
96 pages, softcover.
Jo McAuley is a food stylist and cookery writer living in Paris, France. She has worked on a number of magazines and has written several cookbooks.

George Foreman's Knock-Out-the-Fat Barbecue and Grilling Cookbook

George Foreman

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Customer Reviews:
Total reviews: 15 Average rating: 3.0 of 5

His other book is better for the Foreman Grill 2 out of 5 stars.
41 of 45 people found this review helpful.

If you are looking for recipes to use on your Foreman grill pass by this book and get "George Foreman's Lean Mean Fat Reducing Grilling Machine Cookbook" ISBN# 1929862032 by George Foreman & Connie Merydith; Paperback - June 2000, Pascoe Publishing. Its written specifically for the Foreman grill and will get you the confidence to experiment on your own.

surprizingly excellent! 5 out of 5 stars.
20 of 21 people found this review helpful.

I bought this after I bought the grill. Having tried the recipes that came with the george foreman grill and finding them excellent, I decided to invest in a whole george forman cookbook.

The marinades are excellent! Many have few ingredients and maximum taste. While they are helpful if you have the grill they are excellent even if you don't. Marinades are a wonderful way to grill, in general. Some of them lend themselves even to panfrying, depending on the cut of meat or poulty. While you cant use bone-in meats in the GF grill, you can use these recipes with bone-in cuts and use an alternate cooking method (grilling, broiling or baking for chicken).

This was a big surprize! At first I thought it was going to gimick-y and just a cookbook capitalizing on the GF name. But it is a *study* cookbook in its own right. excellent.

Editorial Review:

For all his one-liners about big-time eating, George Foreman is a symbol of great food coupled with great nutrition. That his 45-year-old body has been able to endure boxing matches with fighters half his age is a tribute to hard work and careful nutrition--especially low-fat cooking. In his new, user-friendly cookbook, George explains how to prepare hearty, wonderful meals that won't stress the waistline. Illustrations.

Dr. BBQ's Big-Time Barbecue Road Trip!

Ray Lampe

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

Editorial Review:

From pork butts to brisket, New Mexico to Tennessee, Ray Lampe, A.K.A. “Dr. BBQ,” has traveled the barbecue circuit and back again—and lived to tell his tale of a never-ending barbecue road trip that practically drips with tangy goodness! In “Dr. BBQ’s Big-Time Barbecue Road Trip!,” Lampe gives hungry readers throughout the U.S. the real deal on where to find barbecue to meet every craving, whether traveling the back roads or heading to the joint down the street. Filled with juicy regional recipes, crazy characters, and funny stories, this is one road trip not to be missed!

It's time to eat with your hands (don't forget the paper towels!) with such mouth-watering recipes as:

--Kansas City Style Brisket and Burnt Ends

--Smoked Cornish Hens Cozy Corner Style

--Barbecued Mutton ala Owensboro, Kentucky

--Beef Ribs in the Style of Powdrell's BBQ

--And much more!

Written with the robust DR. BBQ flare, "Dr. BBQ's Big-Time Barbecue Road Trip!" is part cookbook, part witty travelogue, and part guidebook adventure—but all barbecue, all the time!

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.
1 of 1 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? Youll have a great time preparingand comparingwith this ultimate guide to 5-star barbecue.

Grilled to Perfection: Recipes from License to Grill

Chris Knight

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Customer Reviews:
Total reviews: 9 Average rating: 4.5 of 5

Great book 5 out of 5 stars.
1 of 1 people found this review helpful.

I just wanted to second all the great things you've probably already read about this book. It goes more in depth than I expected and has a lot of background info. on grilling, keeping your grill in good condition, and has a lot of tasty recipes. Take a chance on this book, you will not be disappointed.

Excellent Grilling Reference 4 out of 5 stars.
1 of 1 people found this review helpful.

Have enjoyed the recipes in his book almost as much as the shows. The pace of the preparation on the show is a bit fast to make many notes, but being able to go back on your own time and review a number of those creations from the show is fantastic. Prepared the stuffed Tenderloin with peaches and hazelnuts for a big gathering of folks for my wife's birthday and it was fantastic! Having to buy more books now to circulate among friends.

Editorial Review:

It's time to expand your barbecue know-how with Chris Knight and Chef Robert Rainford of Discovery Home Channel's popular program License to Grill. You'll learn how to create delicious meals with over 100 sumptuous recipes for meat, grilled vegetables, fish and even dessert. Each recipe has step-by-step instructions, and there are full color photos throughout to help everyone grill to perfection!

Jerk from Jamaica: Barbecue Caribbean Style

Helen Willinsky

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

Delicious Jamaican Jerk Cooking 5 out of 5 stars.
5 of 5 people found this review helpful.

I received "Jerk from Jamaica" in the mail on Saturday, and my husband and I couldn't resist planning a feast for the next day. Already I'm singing the praises of this book, and I just can't get enough of the leftovers.

Helen Willinsky grew up in Jamaica, studied cooking in Europe, and ran a resort in Jamaica; she includes family recipes, traditional recipes, and recipes that blend older Jamaican elements with newer ingredients and traditions. She strikes a beautiful balance, one so many authors fail to achieve, between introducing us to traditional methods and ingredients and yet making it possible for us to enjoy Jamaican flavors in our own kitchens even if we don't have access to a barbecue grill or all of the traditional Jamaican flavorings.

You'll need access to some sort of barbecue grill or the equivalent in order to get the most out of this cookbook, it's true, but it's certainly worth buying even if you don't have that. Oven directions are included for many recipes, and there are even adaptations to the slow cooker and other such modern conveniences. A few sources for ingredients are provided, as well as substitutions using more commonly-found items.

The quality of the recipes is right up there with the Sugar Mill cookbook, but this book focuses primarily on a simpler, narrower type of cooking. It's easy to whip up these recipes with little advance notice, but they'll satisfy your tastebuds for days on end. If you're looking for something new to do with your grill, this will certainly qualify!

Editorial Review:

When Helen Willinsky first published her classic Jamaican barbecue cookbook, "jerk" was a fightin' word to most people outside the Caribbean Islands. Not anymore. In love with fire and spice, barbecue fans and food lovers of all stripes have discovered the addictive flavors of Jamaican jerk seasoning and Caribbean cooking in general. Newly revised and bursting with island color, Helen's book provides a friendly introduction to this increasingly popular way to season and prepare meat, chicken, and fish. Rounded off with simple and authentic recipes for sides, drinks, and desserts, JERK FROM JAMAICA is a complete backyard guide to grilling and eating island-style.

The Williams-Sonoma Collection: Grilling

Denis Kelly

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Customer Reviews:
Total reviews: 12 Average rating: 5.0 of 5

Editorial Review:

The tantalizing smoky aroma of food cooking on a hot grill can draw a hungry crowd in a matter of minutes. Who can resist chicken or baby back ribs brushed with a sweet and spicy marinade? Whether you have a charcoal or gas grill in your backyard, an array of delicious grilling recipes awaits you in this cookbook.

Williams-Sonoma Collection Grilling offers more than 40 recipes, including updated classic fare and exciting new ideas. Tempt guests with an elegant grilled entrée of scallops brushed with spicy wasabi or perhaps savory portobello mushrooms dressed with herb-infused olive oil. If you're craving a juicy steak or seared tuna, a recipe from the meat or seafood chapters is sure to please. A selection of vegetable recipes provides plenty of ideas, both for healthful accompaniments or stand-alone meals. And, for something a little more unusual, try grilling pears for dessert.

Full-color photographs make it easy to decide what to grill, and each dish is accompanied by a photographic side note that highlights a key ingredient or technique, making Grilling much more than just a collection of recipes. An informative basics section and glossary fill in all you need to know to make grilling a favorite way of cooking for every occasion.

Mastering the art of grilling is one of the most satisfying ways to share a good meal with family and friends. Whether it's a T-bone steak, a salmon fillet, corn on the cob, or even pizza, virtually any food can be adapted to this versatile cooking technique and grilled with success.

Williams-Sonoma Collection Grilling offers more than 40 delicious recipes, including both beloved classics and inspiring new ideas. In these pages, you'll find grilling recipes for any occasion -- from a casual backyard barbecue to a more elegant dinner with friends. This vividly photographed, full-color recipe collection will become an essential addition to your kitchen bookshelf.

Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ

Elizabeth Karmel

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Customer Reviews:
Total reviews: 10 Average rating: 4.5 of 5

Editorial Review:

"Having grown up in a barbecue restaurant family, I bond immediately with anyone who has a master's touch at the grill and barbecue pit. Elizabeth Karmel is the genuine article, understanding (and able to clearly articulate) that delicate interplay between food and fire, flavor and finesse."
--Rick Bayless, chef and owner of Frontera Grill/Topolobampo and host of Public Television's Mexico: One Plate at a Time

"Elizabeth Karmel was born in North Carolina, weaned on pulled pork, and has spice and smoke in her bones. This authoritative, opinionated, and just plain mouth-watering book will tell you everything you need to know about barbecue from someone who's spent a lifetime walking the walk and talking the talk."
--Steven Raichlen, author of How to Grill and BBQ USA and host of Barbecue University on PBS

"Finally, the woman who has taught me everything I know about grilling has come out with her own book. Whether you are a beginner or a seasoned grillmeister, Taming the Flame is the book for you."
--Sara Moulton host, Food Network's Sara's Secrets, and executive chef, Gourmet magazine

"Just when you thought grilling could not get any more straightforward or delicious, Elizabeth Karmel shows you what you were missing: skillful techniques and remarkable flavors. Great grilling starts here!"
--Chef Charlie Trotter, Chicago

"Elizabeth Karmel is a breath of fresh air on the barbecue circuit. In Taming the Flame, she gives expert instruction and she tells all the barbecue secrets we boys tend to keep to ourselves."
--Mike Mills four-time World Champion,Memphis-in-May BBQ competition