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Weber's Time to Grill: Get In. Get Out. Get Grilling. [Kindle Edition]

Jamie Purviance
3.8 out of 5 stars  See all reviews (151 customer reviews)

Digital List Price: $14.95 What's this?
Print List Price: $24.95
Kindle Price: $9.99
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If you buy a new print edition of this book (or purchased one in the past), you can buy the Kindle edition for only $2.99 (Save 70%). Print edition purchase must be sold by Amazon. Learn more.

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New and Popular Cookbooks for Fall
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Book Description

Getting dinner on the table shouldn't require a long-term commitment. Or mean defaulting to a frozen meal. Not when you have options. Weber's Time to Grill is packed with over 200 fresh, new recipes specially created to save time without sacrificing an ounce of flavor-even the barbecue classics. Pulled pork you can pull off fast? No sweat. Slow-cooked ribs sped up? You bet. Inside you'll find a wide range of recipes from super easy to more adventurous-all low labor.

And as an added bonus, Weber's Time to Grill comes with free mobile tools you can access on any smartphone or Web-enabled mobile device. Get a grocery list for each recipe in the book, add your own ingredients, and email the list to a friend. Rate your favorite recipes, get doneness guides, and use a grilling timer, too.



Editorial Reviews

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.


Product Details

  • File Size: 77083 KB
  • Print Length: 304 pages
  • Publisher: Oxmoor House; Original edition (July 13, 2012)
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • ASIN: B008N0TP3C
  • Text-to-Speech: Not enabled
  • X-Ray:
  • Lending: Not Enabled
  • Amazon Best Sellers Rank: #316,172 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
  •  Would you like to give feedback on images?.


Customer Reviews

Most Helpful Customer Reviews
78 of 81 people found the following review helpful
Format:Paperback|Verified Purchase
According to the back cover, this is Weber/Jamie Purviance's eighth grilling book. By my count ( I own 'em all!), the seven previous books total about 1,400 recipes, excluding those for rubs, marinades and sauces. So, you ask, does this book add enough to the grilling experience to justify its purchase?

O my! Indeed it does!

So let me walk you through this gem of a book, to see if I can convince you to shell out the dinero for it. My bona fides? As I calculate it, this is easily my 50th year cooking over live fire with Weber equipment, and I hope that this gives me some basis for opining on this book. Let's go.

The first section you will see as you page through it is called "Grilling Basics". It includes the usual stuff on charcoal vs gas, how to light a grill, etc. More importantly, it also contains such sections as "a well stocked pantry" as well as a list of equipment that is essential for the griller. Also included is a section called "prep school', which has detailed photos and instructions on such things as choping an onion, dicing a jalapeno chile, prepping seafood and prepping poultry. It's a cool primer on things one needs to master before the meat hits the flame.

Next you will see sections and recipes for rubs, marinades, sauces and dressings. While the first three are both important for good, flavorful results, and expected recipes in any good grilling book, the "dressings" are a first, as far as I can tell. I really like them, because most will work as salad dressings, as well as for finishing grilled entrees. All of the rubs, marinades, sauces and dressings are marked with the type of food they are best used with, i.e., beef, poultry, etc.
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28 of 30 people found the following review helpful
5.0 out of 5 stars Just the book I wanted! March 9, 2011
Format:Paperback|Verified Purchase
I recieved this book from Amazon yesterday afternoon and have been totally immersed in it. This is exactly the kind of grilling cookbook I was hoping Weber would put out someday! So far, everything about this book is great: The format/design, the recipes, the photos...EVERYTHING!

The first section of the book is called "Grilling Basics" and covers stuff like stocking your pantry, must-have tools, how to prep foods for the grill, gas vs. charcoal, grilling time, how to check for doneness, etc. In addition, there are basic recipes in this section for rubs, marinades, sauces, and dressings.

Then we get to the "guts" of the book. The individual chapters are Appetizers; Red Meat; Pork; Poultry; Seafood; Eggs; Vegetables; and Desserts. Each chapter is filled with great looking/sounding recipes that are explained in a clear and concise manner. Each recipe also includes information on prep time and grilling time, along with at least one beautiful color photo. The beginning of each chapter also breaks the recipes down into two categories: "Easy" and "Adventurous." So you can tell at a glance which recipes will be the quickest. The recipes themselves also have an icon that tells you whether they are "Easy" (downward arrow) or "Adventurous" (upward arrow).

The cool thing about the format of this book is that each page spread features a pair of recipes that are similar in nature. But one is "Easy" and the other is "Adventurous." So, for example, on pages 76 and 77 there is the "Easy" Filet Mignon Steaks with Brown Butter Sauce...and the "Adventurous" Whole Tenderloin with Bearnaise and Asparagus. And on pages 176 and 177 you get the "Easy" Garlic-Sage Turkey Cutlets with Cranberry Sauce...and the "Adventurous" Bacon-Wrapped Turkey Breast with Apple-Sage Stuffing.
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14 of 15 people found the following review helpful
5.0 out of 5 stars Outstanding! <with a bonus...> April 21, 2011
By RG
Format:Paperback|Verified Purchase
I have enjoyed several of Jamie's previous books, but this one has gained the attention of my wife, much to my benefit!

My wife loves this book and has cooked many of the recipes. The illustrated how-to guides have been very helpful and she is closing in fast on my grilling dominance, and will likely surpass me soon.
Excellent not just for the recipes, but also for learning to cook, "The Weber Way". If you don't know what this means, buy this book.
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10 of 12 people found the following review helpful
5.0 out of 5 stars A Five-Star Winner March 14, 2011
Format:Paperback|Verified Purchase
It sounds cliché to say that Purviance and Weber, now in their eighth collaboration, have produced another astounding cookbook, but they have, without repeating themselves. The embossed cover is an invitation to what lies within: luscious photography and reachable recipes for the griller who is pressed for time or has a bit too much time on his/her hands. The format of the book is accessible too: recipes are identified in adjoining pages as "easy" or "adventurous" and ordered by easily identifiable sections like red meat and poultry, long with a few surprises like an Eggs section. Delightful!

The pantry and prep section in the front of the book is substantial and welcome. Most of the tips I haven't heard before or have subtle variations, like the section on trussing a chicken for the rotisserie. This section gives grillers some needed culinary introduction and lots more recipes for sauces, marinades, rubs, and the like. I love the "Prep School" with step-by-step instructions and clear photographs by Tim Turner, who has worked his magic camera on the other Weber books.

Alas, I'm on a restricted diet from here to eternity, and many of these recipes will find only my occasional use. No matter. The vegetable section is the most substantial of all the Weber books and alone is well worth the price of the book. The same applies to the seafood section. There's a mobile/web component too, although I haven't checked it out yet. (I just received the book today!)

Jamie Purviance is a James Beard Award nominee. I hope this WEBER'S TIME TO GRILL earns him the award this time; he deserves it.

Now go buy the book!
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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:
www.facebook.com/chefjamiepurviance


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