Weber's Real Grilling: Over 200 Original Recipes [Paperback]

Jamie Purviance (Author)

Book Description

Publication Date: January 1, 2005 | Series: Weber's

For state-of-the-art outdoor cooking and entertainment, who better to turn to than the foremost authority on grills? With the experts from Weber taking you through the basics and beyond, you`ll be sizzling in no time. Over 250 recipes show you the way with mouth-watering photography, simple-to-follow directions, can`t miss techniques, and even substitution cheats.Flag your favorites-and there`ll be plenty-with the handy enclosed Post-It notes. And yes, once they`ve sampled the savory results of your newfound grill skills, friends and family will be begging for your secrets. Just nod and say, `It`s all in the technique.`

Editorial Reviews

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.

Product Details

• Paperback: 304 pages
• Publisher: Oxmoor House; First Edition edition (January 1, 2005)
• Language: English
• ISBN-10: 0376020466
• ISBN-13: 978-0376020468
• Product Dimensions: 9 x 1 x 11.5 inches
• Shipping Weight: 3.4 pounds (View shipping rates and policies)
• Average Customer Review: 4.8 out of 5 stars  See all reviews (149 customer reviews)
• Amazon Best Sellers Rank: #5,615 in Books (See Top 100 in Books)
  • #24 in Books > Cookbooks, Food & Wine > Outdoor Cooking > Barbecuing & Grilling

More About the Author

Jamie Purviance graduated from Stanford University and the Culinary Institute of America (with high honors) before earning a reputation as one of America's top grilling experts. He is the author of several cookbooks, with millions of copies sold, and his articles have appeared in numerous publications, such as Bon Appetit, Better Homes and Gardens, Cooking Light, Eating Well, Town & Country, and the Los Angeles Times. One of his recent books, "Weber's Way to Grill," was a finalist for a James Beard Award, and two of his cookbooks have been New York Times best sellers. Purviance teaches grilling at schools and resorts 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, and the Food Network.

Amazon Author Rankbeta 

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#87 in Books > Teens

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Most Helpful Customer Reviews

159 of 160 people found the following review helpful

5.0 out of 5 stars Another Outstanding Effort From Weber February 5, 2005

By John G. Gleeson Sr.

Format:Paperback|Amazon Verified Purchase

A few years ago, I was given Weber's Big Book of Grilling, and it proved to be a real eye opener into the quality of foods prepared by grilling. Many seem to think that grilling means burning food on an open fire, but this concept could not be further from the truth. The "Big Book" is a comprehensive study of the hows, whys and details of all aspects of grilling. As a result of having and using it, I am frequently asked to cook for friends and neighbors.

Now Weber has issued this book, which is another exceptional exercise in fantastic food preparation. It contains over 200 recipes that are simple and clearly detailed. It contains detailed information on rubs, marinades and sauces. It has step bt step photos of difficult steps like de-boning a leg of lamb, or trussing a chicken, and it has photos on the final appearance of each of the recipied dishes. The instructions could not be easier to follow.

When used in conjunction with the "Big Book", The grilling chef should be able to present a continuous stream of rich, intensely flavorful meals without a glitch. I cannot praise these two efforts enough.

Whether you are an experienced cook, or are considering entering this very rewarding activity, you simply cannot go wrong with this book and its predecessor. You might as well order both at the same time, because if you get this book, you WILL get the other.

Addendum: Since reviewing this fine book. I have become aware of a companion website. It is www.realgrilling.com, and it is a really neat place. Author Jamie Purviance has a series of slide shows with voice accompanyment on cooking techniques and promises to expand them, as well as to add recipes there. I have never seen this approach to supplementing a book with a website, but Jamie's site is really good, and looks to get better. It is not referenced in the book, but folks who get and enjoy the book can add to that enjoyment by going to the website.

Nicely done!!

50 of 52 people found the following review helpful

5.0 out of 5 stars Great for beginners June 11, 2005

By Phillip J. Moore

Format:Paperback

I bought a new grill and thought I needed a better understanding of grilling. This book was great. I learned that many of my self taught grill techniques were a mistake. I had much better results after reading the book.

The book has just enough theory to enable cooks to intelligently experiment on their own. This was a great investment. I am now cooking dishes I would never have attempted before.

The book teaches about marinates. I learned needed both an acid and an oil in the marinate in addition to spices and flavors. I learned that I have not been marinating for long enough time. It does make a difference.

I learned about direct and indirect heat and how to use both.

One thing I dislike about many BBQ books is the over reliance on sugar to add sweetness. Real Grillings teaches about many other flavors and spices. In fact most recipes do not use sugar which makes it easier when cooking for my diabetic friends.

20 of 20 people found the following review helpful

4.0 out of 5 stars "Real" Good Reading June 10, 2006

By M. Lang VINE™ VOICE

Format:Paperback

Like other reviewers before me, I had been a long time user of the Weber Big Book of Grilling, or the "Red Book" as it is affectionately known in our house. As an avid griller and an avid lover of Weber Grills, I was delighted to see another entry from Jamie Purviance. As I have previously described in my "Red Book" review, I insist that a cookbook have good recipes with incredible pictures. Sometimes half the fun of grilling is simply flipping through the pages of "Real Grilling" and deciding what to have. "Real Grilling" surpasses the "Red Book" by having pictures for every recipe. I could not have asked for more!

Purviance does a nice job of providing recipes coupled with grilling and preparation tips. For friends that I know who are finally moving their grilling past weekend hamburgers and hot dogs, this is a well received feature.

Judging by the number of food stained pages in my copy of "Real Grilling", I would say that Weber has another winner. My only reason for giving "Real Grilling" four stars is not because of content, but because after the heavy use of my book over the past year, the pages have pulled away from the spine. My "Red Book" never suffered this ailment. I am disappointed that "Real Grilling" has. I have had incredible experience with Weber customer service through the years when dealing with grill parts. I have yet to see how things are on the publishing side of things. Regardless, do not let this deter you from a great grilling cookbook that it also a great afternoon read.