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Weber's Charcoal Grilling: The Art of Cooking with Live Fire Paperback – February 1, 2007

102 customer reviews

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Editorial Reviews Review

Books on outdoor grilling abound, but few get the job done as concisely as Weber's Charcoal Grilling. Addressed, as most such books are, to the male cook, this collection of 115 attractive recipes, which range from rubs and sauces to desserts--and includes, besides the basics, the tasty likes of Filet Mignon Steaks with Martini Marinade; Dutch Oven Jambalaya; and Caribbean-Spiced Grouper with Yellow Pepper Sauce--necessarily concentrates on technique. A comprehensive, color-photo-illustrated section on fire-mastery helps guide readers through fundamentals and more advanced approaches like outdoor smoking. Included also are portraits of successful guy-grillers, which should provide further encouragement to the grilling-diffident. With good notes on shopping and grilling pitfalls--how to avoid fish sticking to the grill is one--this is an excellent, to-the-point guide. --Arthur Boehm

About the Author

Jamie Purviance graduated from Stanford University and the Culinary Institute of America before launching his career as a food writer for major magazines and newspapers such as Bon Appétit, Better Homes & Gardens, Cooking Light, Fine Cooking, Town & Country, and the Los Angeles Times. He is the author of several best-selling cookbooks, including Weber’s Real Grilling™ and Weber’s Charcoal Grilling™. Purviance is certified by the Kansas City Barbecue Society and serves as a judge for the Memphis in May World Championship Barbecue Cooking Contest, in addition to other major competitions. He has also appeared on several national television shows including Today, The Early Show, Good Morning America, Fox & Friends, and the Oprah Winfrey Show—as well as PBS, CNN, the History Channel, and the Food Network.


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Product Details

  • Paperback: 256 pages
  • Publisher: Sunset Books (February 1, 2007)
  • Language: English
  • ISBN-10: 0376020474
  • ISBN-13: 978-0376020475
  • Product Dimensions: 8.5 x 0.9 x 11 inches
  • Shipping Weight: 2.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (102 customer reviews)
  • Amazon Best Sellers Rank: #33,857 in Books (See Top 100 in Books)

More About the Author

JAMIE PURVIANCE is one of America's top grilling experts and Weber's master griller. Since graduating from Stanford University and Culinary Institute of America (with high honors), he has written more than a dozen cookbooks and contributed to many national magazines. He has appeared on countless television shows, including Today, The Early Show, and Good Morning America -- as well as on PBS, CNN, and the Food Network. Some recent books include "Weber's Way to Grill" (a James Beard Award finalist), "Weber's Smoke," and "Weber's New Real Grilling" - all New York Times best sellers.

You can find him at:

Customer Reviews

Most Helpful Customer Reviews

56 of 60 people found the following review helpful By John G. Gleeson Sr. on February 21, 2007
Format: Paperback Verified Purchase
I am a big fan of both Weber and Jamie Purviance. Weber sells the very best grilling equipment available today ( I have cooked on competitive products),and Purviance produces consistantly outstanding yet simple recipes for the grill. I have reviewed both of the earlier books, "Weber's Big Book of Grilling" and "Real Grilling" here on Amazon.

This book, as evidenced in the title, is exclusively about charcoal grilling. I started my grilling on charcoal, because that was all that was available "back in the day", but switched to gas "push button grills" to reflect the demands made on my time by a busy law practice. I still cook on my gas gills for various dishes, but have returned to my charcoal roots because when in comes to real flavor, nothing beats cooking over charcoal.

I realize through the comments of friends, that many view charcoal as "messy" because of the residual ashes and the charcoal dust one inevitably gets on one's hands. Soap and water deals well with dirty hands, and Weber's "one touch" and "Performer" charcoal grills make cleanup a simple task.

"Weber's Charcoal Grilling" continues the high quality cookbooks started by the two volumes mentioned above. All directions, including those which address fire preparation and maintenance are crystal clear. All the recipes are similarly simple and staightforward. All have ingredients that work with the main item being cooked to produce intensely flavored results, but none of them are excessively labor intensive. Other factors discussed include the utility of various charcoal types, smoking food and various direct and indirect cooking techniques.

In our home, we focus a lot on serving well flavored and well cooked food.
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21 of 21 people found the following review helpful By Jason Lavos on September 20, 2007
Format: Paperback Verified Purchase
This book is the bible of barbeque. The true definition of barbeque has been lost over time due to convenient changes in grilling technology. It is really defined as: "a rack to hold meat for cooking over hot charcoal usually out of doors." It is important to note that it says "charcoal" and not propane!

This book delves deep into the world of charcoal and cooking with it. I purchased this book as a source of recipes for my charcoal grill. I found the beginning of the book has absolutely no recipes in it, but is the most valuable section of the book. It deals with how to cook with various types of charcoal, how to regulate heat, different methods of cooking, smoking, and other tips that are crucial to barbeque success. Like the title suggests, cooking with charcoal is an art!

I have found over the years that what separates a casual preparer of food and a good cook is having a handful of tips and tricks in the kitchen. This book is packed with patio tips and tricks for the BBQ artist in training. Do you know how to deal with rubs that contain mostly sugar? What if the rub is completely dry? When do I apply my BBQ sauce? How can I avoid drying out my meat when cooking it? How can I get different temperatures on my charcoal grill? Am I marinating too long?

These are questions you may be asking or SHOULD be asking yourself. This book answers them all and much more. On to the other 90% of the book: the recipes. The recipes are complete, detailed, and mind-blowing. You will find that many great barbeque recipes are simple, but a couple gourmet touches and techniques set them apart. Each recipe will carefully tell you how to prepare the food and most importantly how to cook it. These recipes are not simply: "rub with these spices, throw on grill for 5 minutes per side.
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19 of 21 people found the following review helpful By M. Lang VINE VOICE on March 13, 2007
Format: Paperback Verified Purchase
To me, the arrival of a new Jamie Purviance cookbook is akin to watching the bulbs sprout in the spring. I know something good is going to happen and I can not wait to enjoy it. Once again, I was excited to learn that Purviance had another aptly timed spring offering. This new edition was dedicated to charcoal grilling no less. Heaven.

I have previously reviewed all of Purviance's Weber cookbooks and have yet to be disappointed. One of the features I have enjoyed most is that besides the presentation of great recipes, Purviance delves into the mechanics of grilling. This book should be a required purchase with every Performer and One Touch Kettle that flows out of Amazon, Home Depot and Lowes.

Grilling is much more than dumping meat on a hot grate. It is the understanding of the characteristics of the grill, the fire and the flavors, that all go into making great recipe. Purviance delivers all three. For unusual, or off the beaten path recipes, Purviance not only gives the what, but the how and why. For years, I have enjoyed the delight of grilled artichokes and until I was forced to search the Internet several years ago, I had no idea how to prepare them. Purviance tackles everything from artichokes to burgers to brisket. I wish I had this book sooner in my grilling career!

For purists, charcoal grilling is a true love. Sure gas is convenient and in reality, most all die hard grillers have both charcoal and gas to suit their needs. But there is something about building a fire and watching it grow to create the platform for an incredible feast. That is where charcoal delivers and that is where Purviance has scored with this cookbook.
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