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Title: How to Grill: The Complete Illustrated Book of Barbecue Techniques by Steven Raichlen, Greg Schneider ISBN: 0-7611-2014-9 Publisher: Workman Publishing Company Pub. Date: May, 2001 Format: Paperback Volumes: 1 List Price(USD): $19.95 |
Average Customer Rating: 4.79 (48 reviews)
Rating: 5
Summary: Grilling for Dummies
Comment: Excellent reference book for the summer grilling season! Step by step instruction (including full color photos) on how to grill everything from asparagus to zucchini. Each chapter is divided into food groups; meat, fish, poultry, seafood and vegtables for easy reference. Even a chapter for grilled desserts! Many grilling tid-bits and secrets revealed here. Also included: getting started, care and maintaince for your grill, grill gear and many recipes.
I'm sure the seasoned "Grill Gladiator" will find nothing new in this book. But for the beginner (that would be me!!) it is full of useful information.
Rating: 5
Summary: All about technique
Comment: What the Barbecue Bible! was to inspiration, How to Grill is to technique. Written around 100+ grilling and barbecue techniques this book provides the Backyard Barbecue Chef with an arsenal capable of cooking just about any cut of meat to perfection. In his conversational style the author takes the reader through the process of selecting and preparing the meat, using rubs and marinades and best applying fire to food. After reading this book you will have the ability and knowledge to treat each cut of meat with a cooking technique that will best enhance the natural traits of the food.
Be warned that this book is a little biased toward the charcoal grill, but most of the recipes can be done on a gas grill if that is your taste. In addition it is primarily a book about grilling. The author only touches on advanced cooking techniques such as barbecuing and smoking. He does however treat rotisserie grilling very thoroughly. The section on materials is short but does provide the basic information you will need to know before cooking outdoors.
All told this book is an excellent guide to the fine art of grilling. It is an essential reference manual for both the beginner and advanced cook.
Rating: 4
Summary: Good book -- but I like Weber's better....
Comment: During the warmer months, my husband and I grill sometimes 5x/week. But despite our love for all types of foods, we noticed that we seemed to stick to the usual fair whenever we grilled (burgers, steaks, the occasional chicken quarters, etc). We recently purchased a new, beautiful gas grill, so I decided there was no better time than the present to learn more about "the art of grilling". We weren't amateurs to the grill at all, but at the same time, there were many techniques that we knew we needed to learn, plus it would help if we had more recipes to try, then we could expand upon whatever knowledge we already had.
I researched several "how to" grilling books online, and my first choice was "How to Grill" by Steven Raichlen. Unfortunately, when I ordered it, it was sold out and there was no word on when it would become available. I then decided to purchase my second choice "Weber's Art of the Grill."
That was about a month ago, and since then I have managed to buy a copy of Raichlen's "How to Grill." In comparing both of them, I think Raichlen's book is indeed well-written and comprehensive, providing some excellent recipes and great tips and techniques. However, I was disappointed by the fact that on each recipe, he gives the same instructions on how to light the grill...over and over again (seems like other readers have noticed this, too). Also, I wish the book were bigger as in the size. (The size reminded me more of a software manual than a cookbook. I expected something "larger"). In parts, the book is extremely rudimentary in it's instruction, too. Because of these things, I pefer Weber's book more as it appears to be written more for those that already have a some grasp of the basics of grilling, plus it isn't redundant in it's instruction. The pictures and the recipes are equalling delicious in both (try the buffalo chicken wings. WOW!), but it seems that Raichlen really favors charcoal grills and makes that point quite clear in his book. I also found that with almost all of Raichlen's recipes, we would have to add at least an hour of cooking time for us to achieve the same results. Could it be because we are cooking on gas? I don't know...the temp on the thermometer still read the same *shrug*.
Despite the above, I agree that if you're looking for an all-around comprehensive book to have as a guide to grilling basics, I recommend Raichlen's book as a great resource to have in your cookbook library.
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Title: Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes by Steven Raichlen, Ron Tanovitz ISBN: 0761119795 Publisher: Workman Publishing Company Pub. Date: May, 2000 List Price(USD): $12.95 |
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Title: The Barbecue! Bible by Steven Raichlen ISBN: 1563058669 Publisher: Workman Publishing Company Pub. Date: June, 1998 List Price(USD): $19.95 |
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Title: BBQ USA: 425 Fiery Recipes from All Across America by Steven Raichlen ISBN: 0761120157 Publisher: Workman Publishing Company Pub. Date: April, 2003 List Price(USD): $19.95 |
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Title: Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill by Steven Raichlen, Jim Lambrenos ISBN: 0761120165 Publisher: Workman Publishing Company Pub. Date: May, 2002 List Price(USD): $12.95 |
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Title: The Gas Grill Gourmet: Great Grilled Food for Everyday Meals & Fantastic Feasts by A. Cort Sinnes, John Puscheck ISBN: 1558321101 Publisher: Harvard Common Pr Pub. Date: July, 1996 List Price(USD): $14.95 |
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