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25 Essentials: Techniques for Planking Spiral-bound


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Product Details

  • Series: 25 Essentials
  • Spiral-bound: 128 pages
  • Publisher: Harvard Common Press; Spi edition (April 17, 2010)
  • Language: English
  • ISBN-10: 1558326685
  • ISBN-13: 978-1558326682
  • Product Dimensions: 6.6 x 7 x 0.9 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (108 customer reviews)
  • Amazon Best Sellers Rank: #46,039 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Karen Adler is a food writer, culinary instructor, and publisher. As a culinary instructor, Adler specializes in outdoor cooking—fish, game, meat, and vegetables. She has taught at more than a dozen institutions and venues, including Viking Culinary Centers, A Southern Season in Chapel Hill, Central Market Cooking Schools in Texas, Cooks of Crocus Hill in Minneapolis/St. Paul, KitchenArt in West Lafayette, Indiana, and Copia in Napa, California. She has written for numerous publications including Q magazine, Backyard Living, Barbecue Today, Cooking Pleasures, and the St. Louis Post-Dispatch. She has appeared on local and national television and radio. Adler has authored or co-authored more than 14 books with 9 titles specializing in barbecue.

With co-author Judith Fertig, Adler has been a spokesperson for the Catfish Institute and the Propane Educational and Research Council. She has been the guest chef at the Seattle Grillfest, Charlie Trotter’s To Go Chicago, Traverse City Culinary Fest, and the American Royal International Barbecue Contest. She is a founding member and former president of Les Dames D’Escoffier, Kansas City Chapter. Adler is also the past vice president of the National Barbecue Association, having served as its Awards of Excellence founder and chairman.

She is the president and owner of Pig Out Publications, Inc., a specialty barbecue books wholesaler. She lives in Kansas City, Missouri.



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Customer Reviews

4.5 out of 5 stars
5 star
57
4 star
43
3 star
8
2 star
0
1 star
0
See all 108 customer reviews
It has very easy to understand recipes and gorgeous pictures.
M. Yeazle
They explained the different types of wood used in planks and what's best for a specific food.
Phil in MIdland
The book is a small format hard cover with spiral bound glossy pages.
d bucci

Most Helpful Customer Reviews

11 of 12 people found the following review helpful By JDP on June 21, 2010
Format: Spiral-bound Vine Customer Review of Free Product ( What's this? )
If you enjoy the aroma and flavor of smoked delicacies planking is a good, easy way to prepare foods. Over the years I've used both planks and chips for infusing flavor to foods. 25 Essentials: Techniques for Planking by authors Karen Adler and Judith Fertig is an excellent resource.

This 128 page spiral bound guide delivers on types of planks, colorful photographs, easy to understand planking instructions, and some great recipes that I tried over the weekend. The herb mustard slather for seafood is one of my new found favorites. The planked pears is a surprisingly great dish.

I like the overall design of this book. The spiral binding allows for the guide to lay flat. Overall I'm very impressed with this volume. The authors and publisher did an outstanding job of composing a great guide to both indoor and outdoor planking. I look forward to future editions.
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8 of 10 people found the following review helpful By Raquel S. on November 16, 2011
Format: Spiral-bound Vine Customer Review of Free Product ( What's this? )
The 25 Essentials: Techniques for Planking is basically a recipe book showing how to cook different kinds of foods using the planking method. The recipes have mostly simple ingredients with minimal preparation. The planking method does the rest to make a meal from good to WOW.

Planking is cooking your food on a wood plank over a heat source. The book instructs how you can do this indoors in an oven or outdoors on a grill.

This book addresses which woods work best, how to prepare your woods for cooking, and then an array of recipes show the different techniques of plank cooking with a variety foods(all easy to do). For example, Technique 1 is a recipe that demonstrates griddle-planking over direct heat. Technique 2 is planking hard cheese over indirect heat. Technique 10 recipe is how to plank-roasting fish, while Technique 16 demonstrates smoke-planking shellfish. Technique 19 recipe is about plank boneless poultry, while Technique 23 is about grilling and smoke-planking steaks.

The recipes are a bit high end - just beyond the usual home fare of ingredients, but nothing exotic or hard-to-find. (Except I don't know what a peppadew is, but it looks like a type of pepper.) The ingredients are few and the instructions are simple. Most of the cooking work is accomplished in a few steps that barely fill up one page.

Planking reminds me much like smoking - but without the smoke. The flavor is obtained from cooking on the wood itself. If you are interested in trying the planking method which can be done indoors or out, this is a good book to look into.
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3 of 3 people found the following review helpful By Kurt A. Johnson on April 25, 2013
Format: Spiral-bound
Though I consider myself at least somewhat knowledgable about cooking, I must admit that I have never even tried planking before. Well, with this book I was able to finally give it a whirl. It has everything you need to know, from selecting a plank to cook with, through cooking with the plank. Each recipe is a "technique" that gives you a different angle on planking.

The book itself is spiral bound, which means that it lays flat on the counter, and does not close itself when you are not looking. (Yeah, a pet peeve.) Each of the recipes has nice step-by-step instructions and a brightly colored picture.

This is a really good book, with a lot in it, and I highly recommend it!
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3 of 3 people found the following review helpful By Megan Bostic VINE VOICE on December 20, 2012
Format: Spiral-bound Vine Customer Review of Free Product ( What's this? )
If you love smoked food, you should give this book a try. I got into planking a few years ago, but only used the planks for salmon. Who knew how diverse planking could be? I mean, plank-roasted pears with blue cheese? Proscuitto-wrapped sea scallops with fresh herb aioli? Can you say yum?

Aside from loving to plank, I also have a cook book addiction. This one is spiral bound, with beautiful colorful photos that will have you drooling all over its pages.

The book introduces the different woods and the flavor they bring to the dish, different planking methods and where to buy planks (basic planks can normally be found at your local grocery store). The recipes are very easy to follow and are delicious.

So, if you like smoked food, cooking indoor or outdoor, trying new flavors, or if you're just a cook book junkie like me, I highly recommend this book.
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2 of 2 people found the following review helpful By Dave Faris VINE VOICE on December 20, 2012
Format: Spiral-bound Vine Customer Review of Free Product ( What's this? )
I tried the Planked Salmon with Herbed Mustard Slather, and it turned out really well. I found many tips in this book that I wouldn't have figured out on my own.
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Format: Spiral-bound Vine Customer Review of Free Product ( What's this? )
The recipes I tried were delicious, (Stuffed Portobellos, Mustard Salmon, Prosciutto Turkey) and the recipes themselves were easy to follow. The book has spiral binding with hard covers so it's also functional in terms of keeping around your cooking area since it doesn't blow around or flip pages. Surprising to me the recipes are pretty diverse including fruit dishes, vegetable dishes, meat, poultry, fish... which isn't too shabby for a little book of 25 recipes and furthermore that plank grilling some of these items probably isn't something I would have thought of.

So it's a quality book of good recipes with respectable creativity to back it, why only 4 stars? Well I like the book for what it is but I was hoping it would cover more of the theory and thought behind plank grilling as a technique. The why's and how's so to speak. It briefly skates over wood choices early in the book, glibly describes the techniques and materials involved, and offers up little tips and tricks throughout but I feel like even just a little more elaboration on the methods would have gone a long way to making this book invaluable to a grilling enthusiast. Perhaps there isn't much to say about planking in a finer sense but I'd like to believe that for the recipes they chose there were reasons why they did things the way they did and that to me feels like an area where this book could have been better. I like to walk away from a cook book with more knowledge than recipes, and I definitely got both, but not really as I would have prefered. All things considered it's a solid book though which I would recommend.
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