Customer Reviews

Weber's Art of the Grill: Recipes for Outdoor Living

5 star:		(28)
4 star:		(8)
3 star:		(4)
2 star:		(0)
1 star:		(0)

 

 

Weber's Art of the Grill is a must for cooks who enjoy barbequeing. The book is easy to follow, the recipes utilize fresh, quality ingredients, and the pictures are outstanding-you know exactly how your creation should look. Mouth-watering recipes are included for beef, poultry, fish, vegetable side dishes, vegetarian entrees, and desserts. Unique and absolutely delicious recipes are also included for sauces to serve with the entrees. A wine and/or beer selection is included at the end of each main course recipe. This book is worth every penny-it's hardcover and the pages are thick, not flimsy, the color photos throughout are enticing, and the recipes are easy to make, yet incredibly delicious. You'll feel like a gourmet cook. I've owned the book since December and use it weekly, and now I can't imagine not owning it. It is, by far, the definitive in barbeque cookbooks.

I'd also like to add that if you're a serious barbeque chef Weber Grills are the best. There's no comparison.

I must have missed something somewhere, but nowhere in the description of this book did I see any reference to it being specially written for gas - not charcoal - Weber grills. To quote the introduction: "All the recipes in this book were developed for and tested on Weber Summit Gas Barbecues."

Sure, it mentions "real" grills in passing in the introduction, but makes no concession to them when describing how to cook the (delicious-looking) recipes. Instructions to heat the grill to "high" "medium" or "low" aren't much use when you're fiddling with the vents and piling on the briquettes.

I'm sure most of these recipes will work fine on a charcoal Weber, but it's a little disoncerting to discover a book I thought would be tailor made for my backyard faithful was intended for a far different, and more high-tech, machine entirely.

In summary, it's a great book if you've got a gas grill, a "nice" one otherwise.

If you've recently suffered through cookbooks trumpeting the wonders of such culinary Hindenbergs as Bulgarian-Icelandic fusion cooking, braised tripe puree or pork sushi, take note of this wonderfully-written superbly photographed guide to Weber grilling. The recipes are nothing short of sumptuous, and they don't require a Ph.D. in the culinary arts to prepare. Every toothsome detail in Art Of The Grill will fire up your dormant salivary glands (and perhaps other glands as well). My favorite recipes were the sublime Moroccan Butterflied Leg of Lamb and the Grilled Tuna Niçoise, both of which caused minor disturbances at a recent cookout. This paean to the once-humble Weber is filled with so many delectable recipes that choosing one for your next outing by the Weber is no mean feat. By the way who is this mysterious Chef Jamie Purviance? After salivating your way through a few of Chef Purviance's magical recipes, you'll pack up your pots and pans to make a pilgrimage to his California test kitchen. Make no mistake, the tall toque-wearing Purviance is the backyard's answer to David Bouley.

I purchased Weber's Art of the Grill at the same time as Weber's Big Book of Grilling. I feel that with this book they went for a more upscale level of grilling which is fine. I would recommend this book to anyone new to grilling or an old pro. It is well layed out and the pictures are of high quality. As in the other Weber cookbooks, the format is easy to use and well thought out. If you are looking for a more "beginner" Weber grilling book check out Weber's Big Book of Grilling, you can't go wrong with it. I was glad I purchased both.

...since I got this book I've been grilling up a storm. I've tried more than half the recipies in this book and every one of them has been exceptional. I've never really cooked before, never had the patience to follow recipies but these are very easy to follow and require easy-to-find ingredients. My wife is amazed. She can't believe I'm the same guy she's been kicking out of the kitchen for years.

I've been using a Weber charcoal grill for about 30 years now. I'm always looking for new recipe books, and have tried most of them. This new book is one of the best! The recipes are all unique. I tried the Prosciutto-Wrapped Shrimp tonight and it was WONDERFUL! I hope the coffee/pepper steak turns out half as well. And even if the cooking isn't so good, the pictures in the book make it worth the purchase price. Yumm!

I sent this book as a gift to my best friend of over 20 years and he loves it. I've always been the "BBQ King" among my friends and amaze people with my marinades and cooking techniques, but not I have compettition!
My best friend has embraced this amazing book and now it getting praise from my true believers! His mediocre skills have so jumped up in skill that I've had to buy this book for myself in sheer defense.
Very easy to use, great recipes and super tips on being a better BBQ'er. One of the best books on the market and certainly the most complete whter you are a charcoal or gas man.
Amaze and astound yur friends and family under the directionss of this book, truly the art of the grill.

Who is Jamie Purviance? I never heard of him until I bought this book, but now I want all his recipes! I disagree with an earlier reviewer who said these recipes are only for gas grills; I have a charcoal grill and have made several dishes very successfully.

In fact, I made the Tandoori Chicken for dinner the other night. My husband and I were enthralled--it was absolutely delicious, and not a whole lot of work. I mixed up the marinade in the morning and let the chicken marinate in the fridge all day, and then took it out just before I fired up the grill. By the time the coals were ready, I had scraped the marinade off the chicken pieces, so all I had to do was throw them on the grill. I cooked them low and slow, over indirect heat, and they came out wonderfully fragrant, with a slightly smoky flavor from the charcoal. Mmmmm . . .

I plan to make this again for our next party, using chicken drumsticks. (Because they are easy to carry around and eat without utensils, they are great party food!) I know my guests will beg for the recipe--it really is scrumptious!

Best book out there by far. Bought it for my dad for Christmas 1999. Since then we've all bought a copy for each other.

Other reviewers were displeased because of the heavy gas grill reference in the introduction. Don't let that fool you. Us charcoaling purists can regulate temperature as well - the final output is incredible. (Use this book in conjunction with your Weber Intro. book included with your purchase - great reference for # of coals to use for indirect & direct heat as well as meat temperatures and average time on grill).

Instructions are easy to follow and produce high quality meals. The wine or beer recommendations for each meal are right on target. The garlic mint turkey, mustard/honey glaze salmon, and North Carolina-style pork barbecue are beyond this world and a blast to cook.

I wouldn't pass on this one - it's worth it.

This book is a wonderful collection. Great food variety, yet nothing 'over the edge'. Achievable recipes...nothing that can't be followed. The photography alone will make your mouth water...makes we want to invite guests over immediately. You will not be disappointed.