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The Plank Grilling Cookbook: Infuse Food with More Flavor Using Wood Planks Paperback – March 14, 2006


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Product Details

  • Paperback: 176 pages
  • Publisher: Sasquatch Books (March 14, 2006)
  • Language: English
  • ISBN-10: 1570614741
  • ISBN-13: 978-1570614743
  • Product Dimensions: 9 x 7.2 x 0.6 inches
  • Shipping Weight: 12 ounces
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (37 customer reviews)
  • Amazon Best Sellers Rank: #667,138 in Books (See Top 100 in Books)

Editorial Reviews

Review

"Currently gaining more and more prominence among chefs and foodies, plank grilling has been around for centuries, points out Guillen (Cooking Club: Great Ideas and Delicious Recipes for Fabulous Get-Togethers), noting that cedar wood has long been used by Native Americans to impart seasoning. Here, she elaborates on that concept, showing home cooks how to use wood planks in a number of settings to impart unique flavors. Using only a handful of woods (cedar, alder, oak, cherry and maple), Guillen uses them to great effect, showing readers how to whip up everything from beet hummus and classic Scotch eggs to barbecue chicken pizza, DIY bacon and flank steak stuffed with artichokes and brie. ...the majority of the dishes (pizza’s a favorite, as is fish) are practical and doable, provided readers have a reliable source of untreated wood. Her instructions on the mechanics of plank grilling are sound, to-the-point without being patronizing yet specific enough to ensure consistency and success even among novices. Grillhounds and smoke lovers (not to mention woodworkers and lumberjacks) will find a lot of ingenuity here."
—Publishers Weekly

"The Plank Grilling Cookbook is an outstanding introduction to the innovative cooking style focused on the creatively culinary use of the wood plank. Featuring wonderfully delicious and easy-to-prepare recipes ranging from Beef Tenderloin Steaks Topped With Butter Spread; Gorgonzola And Spinach Chicken Rolls and Chicken, Artichoke, And Sun-Dried Tomato Panini, to Salmon Fillets With Mango, Peach, And Pineapple Salsa; Hot And Spicy Duck Breasts; and Beef Tri-Tip Roast With A Cherry Tomato Festival, The Plank Grilling Cookbook provides readers with recipes for a series of tasty and appetizing dishes. Enhanced with color photography, The Plank Grilling Cookbook is very highly recommended for all readers who are searching for new and different approaches to evening and weekend cookouts.”
—Midwest Book Review
 
"Plank Grilling – 75 Recipes for Infusing Foods with Flavor Using Wood Planks is the perfect cookbook for a grill plank beginner or even an intermediate planker like myself."
—The Harried Mom

"This new Plank Grilling cookbook by Dina Guillen gives recipes ideas for cooking on a plank that I’d never thought of before like the peach, proscuitto pizza with arugula or the tri tip rubbed with chocolate or espresso."
—Grill Grrrl

"Dina Guillen has a great new cookbook out that’s perfect for your al fresco dining plans"
—SacFoodies

About the Author

Dina Guillen, Michelle Lowrey, Maria Everly, and Gretchen Bernsdorff are enthusiastic chefs and members of the Kitchen Table Cooking Club, a Sacramento-based club that focuses on gourmet foods.

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Customer Reviews

4.5 out of 5 stars
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See all 37 customer reviews
The authors caution that plank grilling works best with a gas grill.
Bill Stevenson
There are a bunch of easy to make recipes and are written in an easy to follow manner.
Nick R. Diorio
Even if you don't like fish, this cookbook will make a believer out of you.
K.L.

Most Helpful Customer Reviews

23 of 23 people found the following review helpful By Bill Stevenson on November 19, 2007
Format: Paperback Verified Purchase
Perhaps like a lot of people I thought plank grilling was not difficult and there was not much to know. Buy a piece of wood, soak it in water, and then fire up the grill. Right? Well not exactly. Take a hard look at this book written by a group of people who really worked the project, challenged each other, and crafted a new art. You will not believe the food this book can help you to create. Awesome does not begin to describe it. It covers the gamut from techniques to recipes in a thorough and concisely clear manner. In spite of that there is one piece of advice that is missing. When you are going to plank grill, soak twice as many boards as you think you will need. That way if you screw up (like I do) and burn the first plank up, a spare is ready to hand and the cooking can commence. The authors caution that it takes experience to learn how to plank grill well. There is a candor to this book that is refreshing with a lot of side bars about things not going according to plan each and every time. This book is as much about the adventure of plank grilling as it is about the recipes.

The authors caution that plank grilling works best with a gas grill. Having both a gas and a charcoal grill, I, like all children, had to find out for myself. The authors are right of course. If the charcoal fire is not quite low, the plank will burn right up. If the charcoal fire is low, it takes forever for dinner to be ready. There is not one false step in this book as far as I can tell. It is up to you dear reader to follow the instructions. Men (or at least this man) seem to struggle with this concept. The book is good, real good.
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Format: Paperback
Collaboratively authored by Dina Guillen, Michelle Lowrey, Maria Everly, and Gretchen Bernsdorff (all of whom are members of the Sacramento-based Kitchen Table Cooking Club), The Plank Grilling Cookbook is an outstanding introduction to the innovative cooking style focused on the creatively culinary use of the wood plank. Featuring wonderfully delicious and easy-to-prepare recipes ranging from Beef Tenderloin Steaks Topped With Butter Spread; Gorgonzola And Spinach Chicken Rolls and Chicken, Artichoke, And Sun-Dried Tomato Panini, to Salmon Fillets With Mango, Peach, And Pineapple Salsa; Hot And Spicy Duck Breasts; and Beef Tri-Tip Roast With A Cherry Tomato Festival, The Plank Grilling Cookbook provides readers with recipes for a series of tasty and appetizing dishes. Enhanced with color photography, The Plank Grilling Cookbook is very highly recommended for all readers who are searching for new and different approaches to evening and weekend cookouts.
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8 of 8 people found the following review helpful By Dennis Lowrey on June 3, 2006
Format: Paperback Verified Purchase
Skeptical at first that anything could be cooked while sitting on a wood plank in a red hot grill, I made sure to have an open beverage container handy in case of flameout. What a surprise when I first looked in to see how things were going. Beatifully controlled smoke was really infused into the steaks we were cooking, and I couldn't believe the flavor. The cookbook realy helped with suggestions on how to soak the plank, how long, what type wood to use and the receipies are well written and simple to follow. From now on, it's the only type of grilling I'll be doing. Can't wait to try all the other receipies, and plank combinations.

Dennis Lowrey

Project Engineer in Algeria
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7 of 7 people found the following review helpful By Rich on August 23, 2009
Format: Paperback
I bought this book perhaps two years ago (I write this review in August 2009). The introduction to this book (page ix) begins as follows: "If you have gone so far as to buy this cookbook, you no doubt are intrigued by the prospect of plank grilling. If you are anything like the four of us, you picked up a nicely packaged set of planks, with visions of all the culinary delights you would prepare with them, only to realize you have absolutely no idea what to do with them now that you have gotten them home."

I can relate to that! I became interested in plank grilling because I had heard about the wonders of cedar-planked salmon. After two attempts at cooking salmon on planks, however, I found myself wondering what the big deal was. Then one day at the store I spotted this cookbook, flipped through it, and bought a copy. Problem solved! Turns out deciding how you want to prepare your food is only part of the game and that preparing and managing the plank is every bit as important if you want to do it correctly. The authors devote two pages to discussing the various types of planks on the market and what each does in terms of flavor and the like. They then devote eight pages to a thorough discussion of how to prepare the plank, how to manage the grill in terms of getting the plank ready for the food, and how best to manage the plank while cooking. This discussion is one of those things that you read and then say, "Duh, that's obvious now that someone's explained it to me!" (Funny how some of the "obvious" things in the world always need to be shown to you, huh?)

It doesn't seem worthwhile to me to discuss the recipes in any cookbook in a review because I think whether a recipe will be appealing to an individual depends on the individual's taste.
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7 of 8 people found the following review helpful By Nick R. Diorio on May 15, 2006
Format: Paperback
I received a very nice grill for Christmas and was looking for some exciting things to cook(besides the basic steaks and burgers). I found it when I purchased the Plank Grilling Cook Book. There are a bunch of easy to make recipes and are written in an easy to follow manner. I am not a cook, but I have impressed my family and friends with some of the great dishes cooked on a plank. And it does offer quite a conversation when they see you preparing and cooking the meal
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