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Condition: Used: Very Good
Comment: A well-cared-for item that has seen limited use but remains in great condition. The item is complete, unmarked, and undamaged, but may show some limited signs of wear. Item works perfectly. Pages and dust cover are intact and not marred by notes or highlighting. The spine is undamaged.
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Weber's Real Grilling: Over 200 Original Recipes Paperback – January 1, 2005

4.8 out of 5 stars 203 customer reviews

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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.


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Product Details

  • Series: Weber's
  • Paperback: 304 pages
  • Publisher: Oxmoor House; 1st edition (January 1, 2005)
  • Language: English
  • ISBN-10: 0376020466
  • ISBN-13: 978-0376020468
  • Product Dimensions: 9 x 1 x 11.4 inches
  • Shipping Weight: 3.4 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (203 customer reviews)
  • Amazon Best Sellers Rank: #162,643 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

Top Customer Reviews

Format: Paperback 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 [...] 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!!
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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.
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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.
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Format: Paperback
I have been trying to cook my through this entire book and it shows. The book has been rained on, dropped on the floor, splashed with all sorts of ingredients, and is generally beat up. I bring it to the grocery store when I shop and even had the cashier ring it up once when I wasn't paying attention. This is the best cookbook I've ever read because the author, Purviance, isn't trying to impress the reader by writing a bunch of pretentious garbage and making things as difficult as possible. Instead, Purviance comes across as a friendly, helpful tutor who wants the reader to succeed. My wife has been stoked ever since I got this book because I have been making things happen on the grill, including the July 4th cookout that her whole family attended at our place. They talked about the food for weeks, and I owe it all to this book. It is a great reference and guide for aspiring grillmasters.
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