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!