Meat on the Grill: New Recipes for Beef, Lamb, Pork and Other Meats [Paperback]

David Barich (Author), Thomas Ingalls (Author), Dennis Bettencourt (Photographer)

Product Details

• Paperback: 95 pages
• Publisher: Perennial; 1st ed edition (April 1993)
• Language: English
• ISBN-10: 0060969121
• ISBN-13: 978-0060969127
• Product Dimensions: 9.9 x 9.4 x 0.3 inches
• Shipping Weight: 1.2 pounds
• Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #5,133,363 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

2 of 2 people found the following review helpful:

5.0 out of 5 stars The best investment that I've ever made in grilling food., July 18, 1999

By A Customer

This review is from: Meat on the Grill: New Recipes for Beef, Lamb, Pork and Other Meats (Paperback)

Every single recipe that I've tried so far has been excellent. I am a "part-time gourmet cook", and normally I'd try out a recipe before I invite quests over to share the food. After trying out a few recipes from this amazing cookbook, I've started to invite my friends and family over for a cookout with my first attempt of a recipe from this book. If you love and enjoy food, you should own this book.

2 of 2 people found the following review helpful:

4.0 out of 5 stars Most useful, innovative, easy grill book every published, March 1, 1999

By A Customer

This review is from: Meat on the Grill: New Recipes for Beef, Lamb, Pork and Other Meats (Paperback)

There isn't a recipe in this book that isn't good. I have used it until the pages have fallen out. The recipes are easy and many of the meats can be interchangeable. This is a can't miss book for BBQ cooks.

5.0 out of 5 stars A Favorite & Well Used Guide, November 13, 2003

By 

ED Detetcheverrie "Q" (East Coast, USA) - See all my reviews

This review is from: Meat on the Grill: New Recipes for Beef, Lamb, Pork and Other Meats (Paperback)

I have a lot of cookbooks for a lot of different reasons, but the most useful one by far is Meat On The Grill. Everyone thinks they have some grill expertise, but this book will guarantee it. It's the only cookbook I've ever used in which every single recipe I've tried so far has come out exactly as described. My only complaint is the lack of recipes for fowl, but what an excuse to enjoy succulent cuts of marinated and spice-encrusted beef, tender and savory pork, the elegant richness of well prepared venison. In this age of high-protein diets and healthier grilled foods, this book is outstanding and invaluable. It discusses various types of grills and fuels, describes numerous cuts of fresh meats, and even recommends complimentary side dishes and beverages. I simply know of no better guide for anyone who relishes the primal art of grill cooking. Extraordinary!