Big Green Egg Cookbook: Celebrating the World's Best Smoker and Grill [Hardcover]

Big Green Egg (Author)

Book Description

Release date: June 8, 2010

The cookbook EGGheads have been waiting for that features over 160 recipes designed specifically for the ceramic cooker, the Big Green Egg. It can sear, smoke, roast, and bake.

The Big Green Egg Cookbook is the first cookbook specifically celebrating this versatile ceramic cooker. Available in five sizes, Big Green Egg ceramic cookers can sear, grill, smoke, roast, and bake. Here is the cookbook EGGheads have been waiting for, offering a variety of recipes encompassing the cooker's capabilities as a grill, a smoker, and an oven.

The book's introduction explains the ancient history of ceramic cookers and the loyal devotion of self-proclaimed EGGheads to these dynamic, original American-designed cookers. Complete with more than 160 recipes and 100 color photographs, the Big Green Egg Cookbook is a must for the more than 1 million EGG owners in the United States and a great introduction for anyone wanting to crack the shell of EGGhead culture.

Editorial Reviews

About the Author

Ed Fisher is the founder of Big Green Egg and began selling them in 1974. Today Big Green Egg is the largest manufacturer of ceramic cookers with dealers in 24 countries.

Product Details

• Hardcover: 320 pages
• Publisher: Andrews McMeel Publishing (June 8, 2010)
• Language: English
• ISBN-10: 0740791451
• ISBN-13: 978-0740791451
• Product Dimensions: 8.9 x 1.3 x 10.6 inches
• Shipping Weight: 9 pounds (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars  See all reviews (86 customer reviews)
• Amazon Best Sellers Rank: #1,379 in Books (See Top 100 in Books)
  • #6 in Books > Cookbooks, Food & Wine > Special Appliances
  • #8 in Books > Cookbooks, Food & Wine > Outdoor Cooking > Barbecuing & Grilling

Most Helpful Customer Reviews

42 of 43 people found the following review helpful

5.0 out of 5 stars Great Recipes and Tips September 30, 2010

By ExPat - Avid Reader

Format:Hardcover|Amazon Verified Purchase

As a newby to the BGE Egghead group I love this book. Not just the recipes but the information in the front is very helpful. It explains how to cook with direct heat or indirect, gives you lots of tips. I went and bought a plate setter and cooked my first pork loin using the indirect method and followed their tips. It came out so juicy and cooked to perfection. I am now going to advance to mixing rubs :) The local BGE dealers sell the same book for $50 so I loved getting it for such a good price on Amazon.

54 of 57 people found the following review helpful

2.0 out of 5 stars Shameless plugs for accessories, followed by odd choices for recipes. January 17, 2012

By trevor bajus

Format:Hardcover|Amazon Verified Purchase

Don't get me wrong- I love my Big Green Egg- but for a big clay pot with two holes, it takes a while to master. Cooking at medium or high temperatures is a snap, but I was hoping this book would cover things like how to control the fire. How to build a wood fire best suited for pizza? How do you build a fire to smoke a brisket all night without it going out or destroying your brisket? If your fire is too hot, should you close the bottom vent a little? Close the top vent a little? Close them both equally? Unequally? How long can I expect different kinds of wood to burn?

Instead, the first quarter of the book extolls the virtue of your purchase, how it makes you smarter and sexier, but not a smart and sexy as you'd be with every single accessory they make. Then you get recipes for bruscetta, quiche, and cobbler.

Those are not the thing I bought the BGE to cook. I doubt you did, either.

I'm fine with having to learn by doing, but spending $100 on a brisket and then waiting 12 hours to find out if you guessed how to not destroy it seems to be a time consuming way to learn how to use the BGE.

And again- I love it- when IO cook stuff at temps above $350 or so, it's solid gold. Chicken is not something I get too excited about normally, but it's a whole new thing in the BGE. I did our turkey in it this Thanksgiving and it was the best turkey I have ever tasted. I don't want to sound immodest, but it was the BOMB, yo! And I am a man who buys a whole organic turkey at least once a month and cooks that up weekly.

Still, the perfection of the low and the slow eludes me. Sigh. The internet is strangely silent on this too- or my googling skills have yet to ferret out the secret of how to cook something for 16 hours with drying it out.

29 of 30 people found the following review helpful

4.0 out of 5 stars Great starter companion book, but missing some "how to"... January 17, 2011

By M. Coughlin

Format:Hardcover|Amazon Verified Purchase

For anyone that grills and is just moving to the joys of Green Egg, this book is a must have. However, the writers (who are with the company), really should consider putting together a chapter on the art of managing airflow and heat in the egg. It is an art, and there is a learning curve to figuring out the nuances of getting the egg up and - more importantly - down in temperature. I love my egg, and I've got it figured out now, but a primer would have been helpful. Food for thought.