Customer Reviews

Prime Time: The Lobels' Guide to Great Grilled Meats (Complete Idiots Guide)

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The Lobels' have introduced a very nice and unique cookbook with the release of this one. I own several other grilling cookbooks, and there are many good ones out there. This one is my absolute favorite because the recipes are a little more than your basic grilled steak or hamburger. Try the grilled filet mignon with gorgonzola-scallion compound butter and the sirloin steak with rosemary brushed potatoes and red peppers. Don't forget to try the barbeque sauce. It's fantastic. The book's contents include tips on grilling, burgers, beef and veal, lamb and pork, poultry, game and game birds, and sauces, salsas, maranades, rubs and other condiments. There are no fish recipes so if you are looking for that specifically, find another cookbook. If everything else sounds good to you, you will enjoy this inovative book by the Lobels'.

Finally! A book that really tells us everything we need and want to know about grilling meat. As author of 3 cookbooks on grilling, including "Marinades, the Secret of Great Grilling", I can tell you that I am buying this book for everyone I know who grills meat - and that is just about everyone I know. It's so well organized that I can find information at a glance. The recipes are readable, do-able, and taste terrific.

This is a goldmine for explaining the intricacies of meat
preparation. The book explains soup stock, stuffing and
barbecuing. The author distinguishes between the caloric
content, proteins and fats. This work explains how to
pack meat. In fact, the author describes the meat-packing
industry West of Chicago. The author demonstrates how various
food elements are inter-related in the complex interaction
of digestion. Meat provides important dietary amino acids and
iron. This book is a good value for all meat connoisseurs.

Prime time: The Lobels' Guide to Great Grilled Meats (Complete Idiots Guide) offers a collection of pedestrian recipes for the grill. Written by New York's premiere butchers, the book covers meat from beef to pork to poultry with a section on condiments. The tips and tidbits offered are neither novel nor innovative.

I expected more from the author than this routine offering. Like prime time television it neither challenges or inspires. I suppose I should have paid more attention to the fact it is dubbed a "complete idiots guide". If you are looking for a basic guide to grilling, this will do as well as the meat section of any popular cookbook. However, if you aspire to thrill with the grill, there are many, many books that are superior.