This hefty volume features a didactic tone that corresponds to the mission of the magazine of the same name, bringing scientific scrutiny and rigorous testing to home cooking with extremely detailed recipes and illustrations. With chapters on major ingredients and accompaniments—beef, pizza, vegetables, rubs, etc.—the book illustrates such tasks as recreating Texas-Style Barbecued Beef Ribs at home (hint: don't use bony scraps), grilling a whole turkey (small turkeys work best) and preparing lobsters for grilling (split them in half lengthwise). The editors distinguish between grilling (which uses fast, direct heat) and BBQ (slow, indirect heat); weigh in on the virtues and shortcomings of gas and charcoal grilling; and address other puzzling grill-related issues. They warn readers that grilling and barbecuing are fraught with potential problems, and the book, while well researched, tends toward the negative (e.g., "If you slice meat straight from the grill, say goodbye to its juicy flavor.... There's nothing you can do now, but next time take this precaution"). Yet this approach is ideal for those who are nervous about outdoor cooking and want to know what to expect. For fans of Alton Brown–style minutiae, this is a prime resource. (June)
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This book has been tested, written, and edited by the test cooks, editors, food scientists, tasters, and cookware specialists at America’s Test Kitchen, a 2,500-square-foot kitchen located just outside Boston. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine, the public television cooking shows America’s Test Kitchen and Cook’s Country from America’s Test Kitchen, America’s Test Kitchen Radio, and the online America’s Test Kitchen Cooking School.
The best, most comprehensive, and easiest-to-follow grilling book I've found so far! Note this is more USEFUL than INTERESTING. Read morePublished 3 months ago by Nikhil S Shenoy
As always Cooks Illustrated is the best at ANYTHING they do. My collection of Americas Test Kitchen books will continue to grow, with this as one of my favorite. Read morePublished 4 months ago by S. K. Wheeler
Bought this as a gift so I don't have first hand knowledge, thus the 4 stars. It was well received and you just can't go wrong with cooks illustrated.Published 4 months ago by Narciso Hernandez
At first skimming through pages i thought about returning it because its black and white and allot of reading and im more of a simple person, especially when it comes to cooking.. Read morePublished 5 months ago by Dzamora
Your need more than one book for your grilling library. One with pretty pictures, one with beaucoup recipes, one that is based on facts rather than opinion, etc. Read morePublished 6 months ago by Charles W