From Publishers Weekly
Naturally, this grilling cookbook spends more time than most explaining which kind of grill readers should use in order for food to come out perfectly. And although the book is co-published by the biggest name in grilling, it plays fair when recommending products. An introductory chapter, for example, doesn't name names when explaining how to choose a gas grill or charcoal grill. And lessons on building a fire with coals and lighting a gas grill will be of use to any cook, regardless of the brand of his or her grill. After covering the basics, Purviance, a food writer with a degree from the Culinary Institute of America, shares some bang-up recipes for grilled red meat, pork, poultry, fish, vegetables, side dishes and even desserts. He keeps things simple, but revels in perfecting each dish. So instructions for making a hamburger-whether it's a Cheeseburger of Champions, a Bacon and Swiss Burger, or a Double-Decker Mushroom Beef Burger-describe which kind of meat to buy, how big each patty should be and what to do in order to get "beautifully grilled burgers." This upmarket yet non-threatening grilling text is sure to please anyone new to grilling as well as old hands who want to brush up their skills.
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About the Author
Jamie Purviance graduated from Stanford University and the Culinary Institute of America (with high honors) before launching his career as a food writer for major magazines and newspapers, such as Bon Appetit, Better Homes and Gardens, Cooking Light, Eating Well, Fine Cooking, Town & Country, and the Los Angeles Times. He is the author of several popular cookbooks, including his latest, “Weber's Way to Grill,“ a New York Times bestseller. He teaches cooking all over America and has appeared on many national television shows: Today, The Early Show, Good Morning America, and the Oprah Winfrey Show--as well as on PBS, CNN, the History Channel, and the Food Network.