Barbecuing & Grilling Books - Page 7

The New Vegetarian Grill, Revised Edition: 250 Flame-Kissed Recipes for Fresh, Inspired Meals

Andrea Chesman

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Customer Reviews:
Total reviews: 3 Average rating: 4.5 of 5

Editorial Review:

The best-selling guide to preparing delicious vegetarian recipes on the grill is back, with 50 brand new recipes and the very latest in modern grilling trends. This update to Andrea Chesman's classic book presents 250 healthful, flavorful recipes for vegetarians and grill aficionados alike. It's filled with an incredible variety of fast and easy vegetarian dishes ideal for gas grills, charcoal grills--even an open campfire grill--including appetizers and soups, fresh salads, sandwiches and burgers, tasty wraps, pizza and flatbreads, flame-kissed pasta, juicy kabobs, and grilled desserts. Favorites include Brie, Cranberry, and Pistachio Quesadillas; Grilled Portobello Salad with Roquefort Dressing; Lentil-Stuffed Pita Pockets with Grilled Onions; Vegetarian Fajitas with Chipotle Sour Cream; White Pizza with Leeks and Peppers; Tandoori-Style Vegetable Kabobs; and Grilled Nectarines with Mascarpone Cream. The expanded introductory chapter features helpful information on current equipment options such as pellet grills, grill pans, built-in grills, and indoor grilling machines, making it easy to enjoy mouth-watering grilled vegetables and vegetarian meals with flavor you can only get from the grill!

Backyard Grilling: For Your Grill, Smoker, Turkey Fryer and More

Jim Casada, Ann Casada, Kate Fiduccia, Teresa Marrone

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Editorial Review:

The Ultimate Cookbook for Cooking Outdoors!

Preparing meals outdoors is becoming more and more popular. It's not restricted to burgers-any food can be a success. The recipe can be simple or elegant; the process quick or slow.

This book covers all types of grilling equipment and other outdoor cookers with tips for using each one. More than 150 recipes include complete cooking instructions for beef, poultry, pork, and fish-with a variety of substitutes for wild game and fish.

• Grill Types - hibachi, open-style, covered kettles, homemades
• Fuel Types - propane, hardwood, charcoal, composed briquettes
• Cooking Methods - wet or dry, indirect or direct
• Hot or Cold Smoking - using brines, rubs, marinades
• Roasting - spit and in-ground
• Deep Frying - turkey, goose, duck, pheasant, whole fish

Want more reasons why you will love this book?

• Each co-author has outdoor industry recognition as a cookbook expert.
• All regions of the country are represented in specialty ingredients, cooking methods and utensils.
• Includes 150 recipes for domestic meat, poultry, and fish along with game substitutes-venison and other big game, upland gamebirds, waterfowl, saltwater and freshwater fish.
• All ingredients and recipes are fully cross-referenced in the Index.
• Complete nutrition information for each recipe.

Semi-Homemade Grilling

Sandra Lee

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Customer Reviews:
Total reviews: 16 Average rating: 3.5 of 5

good one to have in your cooking library 3 out of 5 stars.
7 of 8 people found this review helpful.

If you want to get a basic grilling book, this isn't the one for you.
This book is really creative and requires some higher level cooking experience and knowledge. Its a good book to have just in case you are inspired to make some of the interesting dishes. However, if your looking to grill up some basic steaks, burgers, or such, you'll have to look elsewhere. I love this book for its beautiful pictures and novelty but I don't use it very often.

fantastic, easy and delicous! 5 out of 5 stars.
2 of 2 people found this review helpful.

We got this book and have made at least half of the recipes. We started making the recipes for Sunday football. Then our neighbor asked to borrow it because they were so delicious, and ended up buying it for her own family. I have gifted it to family for birthdays. It is that great! Our favorite is the jalapeno poppers! mmmmm! Also any of the wing recipes. Great for entertaining!

Editorial Review:

More than 120 easy, out-of-this world recipes for any type of grill--all accompanied by beautiful color photos.

Grilled main dishes, simple sides, amazing desserts, and cooling cocktails.

Outdoor grilling instructions and indoor easy oven conversion directions allow sensational and simple grilling year-around.

Sandra's signature BBQ sauce and all-purpose spice rub are also included with a special chapter on pizzas, quesadillas, and flatbreads for the grill.

Semi-Homemade Grilling 2 (Semi-Homemade Series)

Sandra Lee

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Customer Reviews:
Total reviews: 7 Average rating: 4.5 of 5

Her Best Recipes 5 out of 5 stars.
1 of 4 people found this review helpful.

Sandra Lee's best recipes are on the grill...she loves outdoors & celebrates the easy way to create a fun time with the least amount of concern. I used this new one when it arrived & 3 of the recipes were wonderful for our weekend house guests.

Thanks Sandra!

not to bad 3 out of 5 stars.
0 of 2 people found this review helpful.

This one is better than the first one which I sold, I would recommend this book.

Outstanding Grilling 5 out of 5 stars.
0 of 2 people found this review helpful.

Enjoy it,Easy to follow the instruction, would recommend this book to any person who enjoys simple instuction and good food.

An exceptionally popular addition to personal and community library cookbook collections! 5 out of 5 stars.
0 of 3 people found this review helpful.

Simply stated, Sandra Lee is an expert cook, the host of the successful Food Network television series 'Semi-Homemade Cooking" (which celebrates its 200th episode in May 2008), and the author of thirteen books. The latest of which is "Sandra Lee Semi-Homemade Grilling 2" that is comprised of two hundred pages of culinary advice, recipes, gadgets, and illustrations that focus upon the art of the grill. Separate chapters are devoted to grilling veggies and sides; skewers; dogs and sausages; 'things to Do with Your Turkey Fryer'; beef; 'things with Wings; Swimmers (fish); 'Best Burgers'; desserts, and 'Parties' (including party menus and tablescapes from a beach blanket bash to a father's day feast'. With mouth-watering, 'cook friendly' recipes ranging from Prosciuto-Wrapped Corn on the Cob; Salami-Stuffed Pork Chops; Rib Steaks with Raspberry-Tarragon Sauce; and Bourbon-Brined Chicken; to Salmon Steaks with Sun-Dried and Fresh Tomato Salsa; Taco Meat Loaf; Mixed-Berry Cobbler; and Grilled Figs with Orange-Honey Drizzle, "Sandra Lee Semi-Homemade Grilling 2" will prove an exceptionally popular addition to personal and community library cookbook collections!

Editorial Review:

Sandra is back with more recipes for success. Using the same winning ingredients - food, family and fun - as in her other books, Sandra shares her latest gourmet-tasting, out-of-this-world recipes for any grill in her new must-have cookbook where nothing is made from scratch but everything tastes homemade.

Where There's Smoke, There's Flavor : Real Barbecue--The Tastier Alternative to Grilling

Richard Langer

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Customer Reviews:
Total reviews: 9 Average rating: 3.0 of 5

Editorial Review:

Anyone who uses an outdoor grill the way most of us do - to cook food quickly, at high heat - is failing to realize the flavorful advantages of smoke cooking. As Richard Langer puts it, Low heat, a long time, and lots of smoke - those are the keys to a good barbecue.

This comprehensive guide to smoke cooking gets down to basics with a dozen lip-smacking recipes for barbecued ribs alone, from the classic Shake 'n' Smoke Ribs to Hoisin Ribs and Baby Back Ribs with Citrus. Here, too, are traditional as well as imaginative approaches to barbecuing all kinds of

* meat, from beef (Garlicked Skirt Steak, Smokeburgers) to pork (Chili Chops, Pork Pecan Roll with Maple Sauce, Hurry-Q Honey Ham) to lamb, venison, and buffalo (Smoked Rack of Lamb with Dill Sauce, Venison Steak with Juniper Berries);
* poultry (Jamaican Jerked Chicken Breasts, Turkey Thighs with Fresh Mozzarella);
* seafood (Cajun Tuna Steak, Swordfish Vietnamese, Smoked Gravlax);
* roti and kabobs (Combination Gyros, Skewered Scallops, Vegebobs); and
* vegetables (Garlic Bombs, Ember Onions, Corn in the Husk).

With instructions for converting any backyard grill (gas, electric, Weber, what-have-you) into a smoker, and with tips for enhancing flavor by choosing different varieties of wood, this is an essential guide to real barbecue for anyone who cooks outdoors.

Grill It!

Chris Schlesinger, John Willoughby

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Customer Reviews:
Total reviews: 3 Average rating: 4.5 of 5

Non-obvious grilling recipes, well organized 5 out of 5 stars.
10 of 10 people found this review helpful.

Chris Schlessinger and John Willobughby were the authors of The Thrill of the Grill which was among the earliest books I encountered for "gourmet" grilling. There may have been other books, but Thrill of the Grill got me to think of cooking on the barbecue rather than just slapping a hunk of meat on the coals. _Grill It!_ follows in the same theme, this time with some inspiring photos (the sort that make you say, "Yum! Let's make that!") and with more ethnic flavor.

Most books in the grill/BBQ genre are organized by main ingredient (such as Beef) or by the stage in the meal (such as dessert). This one takes a different angle, which I think works very well: the way you cook the item. So while there are chapters for "things with wings" and "water-dwellers," there are also technique-based chapters like "on a stick" and "put a lid on it." It works for me, though I've already had to consult the index because I wasn't sure where to look for the "grilled figs with blue cheese and crispy ham" recipe I remembered seeing.

The recipes range from the relatively mundane with a special twist, such as "rosemary-grilled New York strip steak with caramelized red onion jam" and "mustard-glazed pork tenderloins with date-sage relish" to the exotic or unusual, such as "port-glazed grilled pheasant breasts" or "grilled super-fiery west Indian chicken breasts with sour orange mojo." Instructions are clear and follow-able, using ingredients generally available, and the full color photos (for at least half the recipes) make me drool.

That'd be worth five stars right there, but this book also promises grilling techniques, and I think it delivers well. (I've been grilling long enough that I have a hard time remembering what confused me about the basics.)

One thing I appreciate is "flavor footprint" for each ethnic region; for example, the section on India shows you which five spices you _must_ have for grilling with this cuisine, and gives you a few starter recipes that use them (such as "all purpose Indian masala rub" and "curry-mint paste"). A clear photo identifies each of the 12 "signature ingredients" so someone new to the cuisine can recognize them. These short sections would be handy for a newbie even without the grilling theme.

It is, incidentally, about _grilling_, and primarily with wood or charcoal rather than gas. Not that the recipes wouldn't work on a gas grill -- that's what we use -- but if you're a charcoal type, the author's instructions will be especially helpful. There are a dozen slow-cooked items, including "smoke roasted whole duck with orange, ginger, and hoisin-chile sauce" and a Texas-style slow beef brisket, but they're definitely assuming you're cooking slowly on a grill rather than (in my case) in a smoker. I haven't made any of the slow-cooked items yet (though I do have my eye on that duck recipe...) but I think they'll all work fine in my smoker, too.

Overall: This is a really good grilling book. I like it, and I trust these authors. I think you'll feel the same way.

Editorial Review:

Written by popular grill duo, Chris Schlesinger, award-winning king of the grill and John "Doc" Willoughby, Executive Editor of Gourmet magazine, Grilling gives you the benefit of their four essential grilling techniques, as well as 10 key tips for better grilled food (resulting in different live-fire cooking methods and what the best grill is for you, to building the right fire, controlling the heat, and testing for doneness). Crammed with over 200 delicious recipes inspired by flavors from around the world, Grilling gives ideas for every taste and outdoor occasion, ranging from appetizers and snacks, through serious steaks and things with wings, to very hot dishes. For the full outdoor meal experience, every grilled dish is accompanied by a gorgeous condiment, or side for the full grilled taste sensation.

New Grilling Book. 2nd Edition

Better Homes and Gardens

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Customer Reviews:
Total reviews: 14 Average rating: 5.0 of 5

A top pick any home griller must have 5 out of 5 stars.
0 of 0 people found this review helpful.

Plastic spiral binding with spine lettering lends to both lay-flat handy use and easy location in a cookbook collection, enhancing the appeal of a new 2nd, updated edition packing in over 800 recipes and well over a hundred color photos to support them. This combination makes NEW GRILLING BOOK exceptional - as does the attention to different types of grills and methods, from charcoal and gas to smokers and indoor grills. From Lamb with Spinach Pesto or Gingered Tuna Kebabs to Raspberry-Sesame TriTip Roast, NEW GRILLING BOOK is a top pick any home griller must have - especially audiences seeking new recipes and innovative ideas.

Editorial Review:

Stop grilling the same favorites over and over! Expand your grill's horizons with more than 600 fabulous new never-fail recipes for everything from meats and grilled entrees to incredible appetizers, perfect side dishes, and amazing grilled desserts. Each recipe includes comprehensive nutritional information, including diabetic exhanges, plus directions for both gas and charcoal grills. There's even a special chapter with great-tasting recipes for smoke cookers, indoor grills, and turkey fryers!

Steaks, Chops, Roasts & Ribs

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

If You Like Meat, Buy This Book 3 out of 5 stars.
78 of 87 people found this review helpful.

In general, this book is reliable, complete, and extremely useful to anyone who eats meat more than once in a while. It is good addition to your bookshelf and recommended highly. The primary value of this book is completeness. No matter what type of meat or cut you have, there is a relevant chapter and recipes for it; this book covers it all. Systematically developing recipes for all types of meat must have been a daunting task. Although this book is seriously flawed, if you cook based on the wonderful piece of meat you got at the supermarket or butcher rather than cooking from a cookbook from a famous celebrity chef, this book is pretty much the only game in town and rather indispensable. My main warning about this book: the recipes are focused on the proper procedure and technique, not on what is easy or convenient; some of the fussiest recipes I have ever seen come from this meat cookbook (I will refrain from complaining about the futility of Yankees trying to cook oriental food, chili, or barbecue).

The authors have focused on those wonky little details that are usually glossed over and can make or break a good meat dish: correct breading technique, meat thickness, internal temperature, proper resting method, etc. The first part of the book has a valuable catalog of meat cuts. Each cut has alternate names, a drawing, and ratings for flavor and cost. Only professional references available to butchers are more comprehensive. The chapter organization based on cut (ground, steak, etc.) rather than the usual type of meat (lamb, beef, pork, veal) is a good educational tool: it emphasizes proper preparation technique rather than animal type. Some recipes have been successfully re-engineered (mock Cassoulet; Beef Wellington, halleluiah), while others (osso buco, pot au feu) are no better than the ones I got from Joy of Cooking.

Although this book is indispensable to everyone but vegetarians, there is plenty to criticize and much room for improvement.
1) The authors have bland, Yankee taste buds (Cook's Illustrated facilities are located in New England). Many of the dishes are boring and insipid, and their renovations amount to little more than cutting back on spices and flavors (steak au poivre and pan-based wine reduction sauces to name just two disappointments).
2) The procedures seem to be rather fussy; I doubt that their version of blanquette de veau is any better than the one I have prepared successfully several times in a number of different circumstances (Professional Cooking, Gisslen).
3) The book suffers from side-bar mania: putting important information in little asides in random places in the text where you will never find them if you try to look them up.
4) There is the problem with names: they vary greatly depending on which part of the country you are in, and this issue is never addressed (ask a butcher in California for a spencer steak or shell steak and you will get a blank stare unless he is an old-timer).
5) The chapter organization by type of cut and preparation method (e.g. stew, chops outdoors, skewers, etc.) is intellectually more satisfying than a traditional one based on meat type (beef, veal, pork, lamb), but is more difficult to use. If you come home from the supermarket with some meat you got on sale, you will have to thumb through several different chapters to find relevant recipes.
6) The catalog of meat types would have been more useful if it also included tenderness, preferred preparation method, and recommended best recipes.
7) There are a few cases of sloppy editing (dried fig ingredient in a lamb dish disappeared halfway through the recipe; title confusion of Au Jus versus Yorkshire Pudding; skillets that magically become roasting pans ; not telling whether accumulated oil should be drained or used in the next step; the page reference on p. 347 should be "350", not "35"; p. 384 has "see page 000").
8) The home made tonkatsu sauce (Japanese pork cutlet) is a terrible, grade school imitation of the real stuff.
9) One sidebar suggests a dangerous procedure: picking up an electric wok by the handle with one hand and scraping out ingredients with the other hand (woks, electric or otherwise, should never be picked up with one hand, even those with western style stick handles). To remove ingredients from a wok, use one of those funny, shovel shaped wok spatulas.
10) The recipes tend to be long and fussy. Working your way through multiple steps can be frustrating.
11) A "time to execute" for each recipe would have been useful for beginners, as some recipes take many hours (or even days) to execute from beginning to end.
12) Some of the recipes are diffcult and for seasoned carnivores only. A difficulty rating would have been useful.
13) Even though a plurality of recipes require a grill, the authors never cover which one to get (also for gas grill recipes). It is clear that the recipe procedures assume that you have a Weber kettle grill; the recipes make no sense for some other commonly available grills.

It has chapers on: steak (grilled and indoors), kabobs, chops (grilled and indoors), cutlets, stir fry, stew, pot roast, roast (grilled and indoors), chili, barbecue, burgers, cured pork, and sauces.

Editorial Review:

All you really need to know about meat, from how to buy it, the different types within different categories and different methods of cooking...all from the perspective of a home cook, not your local butcher. A meat book with an attitude - 300 recipes, 32 pages of 4-color photographs and 300+ illustrations.

The Grilling Encyclopedia: An A-to-Z Compendium of How to Grill Almost Anything

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Customer Reviews:
Total reviews: 4 Average rating: 5.0 of 5

Well done! (get it?) 5 out of 5 stars.
34 of 34 people found this review helpful.

This is the best grill reference out there. It's concise, accurate, and comprehensive. Includes recipes for excellent dry rubs, marinades, and side dishes. More than a reference, it's easy and fun to read. I've used this book for the past four years as a guide to grill everything from steaks and burgers to corn-on-the-cob, bananas, pizza - even Thanksgiving dinner!

Editorial Review:

A practical, step-by-step guide to grilling over 250 different kinds of food—from vegetables, wild game, and all varieties of fish and fowl to the old standards: steaks, roasts, sausages (over 50 varieties), and hamburgers—with information on:
•·Selecting the best food to grill and preparing it
•The number of coals to use and the optimum fire temperature
•Using direct and indirect heat
•How to tell when the food is done
•Suitable marinades, sauces, side dishes, and beverages

A practical manual, intended for the home cook using the most readily available equipment, supplies, and ingredients, The Grilling Encyclopedia is a book that anyone can pick up, follow, and use to successfully prepare a fresh, tasty grilled meal.

License to Grill: Achieve Greatness At The Grill With 200 Sizzling Recipes

Christopher Schlesinger

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Customer Reviews:
Total reviews: 16 Average rating: 4.0 of 5

Editorial Review:

Chris Schlesinger and John "Doc" Willoughby single handedly raised America's grilling consciousness in their award-winning The Thrill of the Grill. Now they're back with the second generation of grilling expertise and over 200 recipes packed with bright, loud flavors. In their uniquely engaging, informal style, Chris and Doc share their grilling secrets and lead us through the daring, challenging, exciting, yet casual world of live fire cookery.

This is grilling designed for the novice or pro, the duffer or dedicated man, woman, or child. In addition to covering the basics, Chris and Doc add several new, lighter dimensions to their grilling canon, with more grilled vegetables, more seafood, more pasta, and more surprisingly grillable fruit. Vibrant and adventurous, the recipes combine fresh herbs, chiles, citrus, and spices with that indefinable grilled flavor to create dishes that both satisfy and intrigue.

SPECIAL FEATURES OF THE BOOK INCLUDE:

• An in-depth grill briefing, including tips on easy fire starting, answers to the ten most frequently asked grilling questions, five keys to easy grilling, and -- for those who can't bear to put the grill away when winter comes -- a guide to fireplace grilling.
• A chapter devoted to grilling on skewers, with hints on how to meld flavors and cook ingredients evenly, along with recipes like exotic Grilled Lamb Skewers with Apricots, Simple Grilled Swordfish Skewers, Grilled Lamb and Potato Skewers with Tomato-Green Olive Relish, and Grilled Chicken Skewers with Coconut-Ginger Sauce.
• A section that showcases the uniquely thrilling Hobo Pack Cookery, otherwise known as Boy Scout cooking, with recipes like Eggplant and Tomato Hobo Pack with Lemon and Garlic, and Chicken Hobo Pack with Garlic, Lemon, and Herbs.
• A wide selection of salads and pasta dishes, such as Grilled Artichoke and White Bean Salad or Linguine with Grilled Shrimp and Black Olives, which use grilled fish, meat, and vegetables to add smoky-great flavor.
• For you heat freaks, a chapter of high-heat dishes, from Chile-Coated Chicken Thighs with Couscous and Tomato-Raisin Relish to Grilled Shrimp with Most-Hot Lime-Chile Booster.
• Slow and low" barbecue and grill-roasting, where classic barbecued brisket becomes MediterraneanStyle Slow-Roasted Beef Brisket, and innovative dishes like Corn Bread-Stuffed Barbecued Game Hens with Bourbon-Shallot Sauce come off the grill with deep, smoky flavor.
• A bevy of side dishes that go great with grilled food, from K.C.'s Bengali-Style Spinach to SweetPotato Steak Fries with Your Own Catsup to grilled Corn with Lime and Chinese Roasted Salt.
• Dozens of condiments, pickles, and spice rubs that build flavor fast with very little effort.

Packed with practical grilling instructions, anecdotes, and inventive recipes that join simple pleasure with culinary adventure, here's a book that has direct appeal to anyone who's ever wanted to put food over fire, Whether you're a novice looking for your initial License to Grill, an accomplished live fire devotee ready to earn your Ph.G. (Doctorate of Grilling), or you just want to spend some time hanging out by the fire, this is the book for you, So go ahead, unleash your 'griller instincts" and give yourself License to Grill -- permission to fool around with live fire, odd a smoky sear to your dinner, and generally turn cooking into the best part of your day.