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Grilling America Hardcover – April 29, 2003


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Product Details

  • Hardcover: 320 pages
  • Publisher: William Morrow Cookbooks; 1 edition (April 29, 2003)
  • Language: English
  • ISBN-10: 0060527196
  • ISBN-13: 978-0060527198
  • Product Dimensions: 9.4 x 8.3 x 1 inches
  • Shipping Weight: 2.3 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #2,954,823 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Rick Browne has demonstrated his fabulous recipes on such shows as Regis & Kathie Lee, Regis & Kelly, Fox & Friends, and Epicurious, to name a few. He lives in Ridgefield, WA.


More About the Author

Rick Browne is the creator, host, and executive producer of public television's popular BARBECUE AMERICA TV series (a cooking/travelogue highlighting America's outdoor culinary landscapes). In June of 2009 BBQA will begin airing its seventh season on more than 230 public TV stations nationwide. He has authored six cookbooks about barbecue and grilling around the US; including his latest: The Best Barbecue on Earth (May 2008) which includes country profiles, recipes, and photojournalistic images from around the world. He's also produced illustrated coffee table books on Hong Kong, Thailand, and Las Vegas.

His writing and photojournalism assignments have taken him to more than 45 countries across the glove, including all seven continents, and the sixth and seventh season of Barbecue America will involve travel to 26 countries in 2008-2009.

He is also the creator, host and executive producer of READY, AIM...GRILL, a hunting/fishing/cooking show filmed primarily in North America which also included recent visits to Africa and Europe; a national magazine columnist; a frequent and popular radio talk-show guest; a featured guest on many network morning shows (Regis & Kelly, Today, Fox Good Morning, CBS This Morning, etc.); the resident BBQ Guru on the fiery-foods.com website; and a regular contributor of articles and photography to the world's leading food, wine, and travel magazines.

Rick has been invited as a guest chef to many of the countries most prestigious wine and food events, including: The Charlotte Shout Culinary Event, the New Orleans Wine & Food Experience, the Charleston Food & Wine Event, and the Big Apple Barbecue Block Party, and has taught barbecue and grilling classes at Culinary Schools across the country.

Customer Reviews

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Most Helpful Customer Reviews

7 of 7 people found the following review helpful By Tim Janson HALL OF FAMETOP 1000 REVIEWERVINE VOICE on February 10, 2005
Format: Hardcover
Rick Browne has followed up his hugely popular Barbeque America with the sequel, "Grilling America". The difference between the two is that Barbeque involves cooking or smoking over low heat for a long period of time while grilling is actually what most of us our doing in our backyards when were tossing on burgers or steaks or kabobs. Rick and his team have again toured the country visiting barbeque festivals to bring us some of the most mouth-watering grill receipes known to man.

FRom Backyard wizards to true gourmet chefs, the book has over 150 recipes that you can make at home on your charcoal, gas, or electric grill. From meat and poultry, to seafood and veggies, there's even recipes for appetizers like martini oysters and dessert recipes like Barbequed ice cream! In additon to the recipes you'll also find a lot of very valuable tips for grilling no matter what your experience level is. A truly fantastic book for the BBQ and grill fan!
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8 of 8 people found the following review helpful By Kathleen A. Carroll on July 18, 2003
Format: Hardcover Verified Purchase
This cookbook is the best for grilling and smoking recipes ever! So many dry rubs, sauces, etc. Something for everyone. Just try the Beer Butt Chicken, it is really awsome, and the Cedar Salmon recipe is out of this world.
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6 of 8 people found the following review helpful By Jennifer Hanson on June 17, 2003
Format: Hardcover
Rick Browne's 2nd book, Grilling America, is a feast for the eyes as well as the palate. His background as a professional photographer is obvious as his detailed photos are nestled in the "mustard" yellow pages and "ketchup" red text. The recipies are well organized and varied in their difficulty so that every cook can find something within their culinary comfort zone. The text is a hoot! While the 'que is on the grill-take the time to really READ this book, especially p163 ("Bubba's got the mop")-a BBQ rendition of Casey at the Bat. Finally, my toque goes off to Rick for the 20+ pages of options/ideas for the vegetarian who still wishes to partake of the American Summer tradition of BBQ.
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4 of 6 people found the following review helpful By Gary Carter on June 17, 2003
Format: Hardcover
Rick Browne shares his passion and knowledge of the backyard grill, with easy and fun recipes. Try just one, and you'll wonder why you ever cooked indoors!
But this is much more than just a cookbook. Rick delves deep into the soul of a grilling nation, and reveals essential truths that confirm our shared heritage.
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3 of 5 people found the following review helpful By Jennifer Hanson on June 17, 2003
Format: Hardcover
Rick Browne's 2nd book, Grilling America, is a feast for the eyes as well as the palate. His background as a professional photographer is obvious as his detailed photos are nestled in the "mustard" yellow pages and "ketchup" red text. The recipies are well organized and varied in their difficulty so that every cook can find something within their culinary comfort zone. The text is a hoot! While the 'que is on the grill-take the time to really READ this book, especially p163 ("Bubba's got the mop")-a BBQ rendition of Casey at the Bat. Finally, my toque goes off to Rick for the 20+ pages of options/ideas for the vegetarian who still wishes to partake of the American Summer tradition of BBQ.
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