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Comment: This book has already been loved by someone else. It MIGHT have some wear and tear on the edges, have some markings in it, or be an ex-library book. Over-all it is still a good book at a great price! (if it is supposed to contain a CD or access code, that may be missing)
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Weber's Way to Grill: The Step-by-Step Guide to Expert Grilling Paperback – March 3, 2009

4.8 out of 5 stars 348 customer reviews

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Editorial Reviews

About the Author

JAMIE PURVIANCE is one of America’s top grilling experts and Weber’s master griller. He graduated from Stanford University and the Culinary Institute of America before launching a career as a food writer for publications such as Bon Appetit, Better Homes and Gardens, Fine Cooking, Town & Country, and the Los Angeles Times. He is the author of numerous cookbooks including Weber’s Way to Grill, a James Beard Award nominee and New York Times best seller. Purviance has appeared as a grilling authority on numerous television shows including Today, The Early Show, Good Morning America, and The Oprah Winfrey Show.

WEBER GRILL: The year was 1952. Weber Brothers Metal Works employee George Stephen Sr. had a crazy idea. Using as a model the marine buoys made by his company, he concocted a funky dome-shaped grill with a lid to protect food and keep in rich barbecue flavor. From those humble beginnings, an international grilling revolution was born. Today, Weber has grown to become the leading brand of charcoal and gas grills and accessories, and George’s kettle has become a backyard icon.
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Product Details

  • Paperback: 320 pages
  • Publisher: Houghton Mifflin Harcourt; 1 edition (March 3, 2009)
  • Language: English
  • ISBN-10: 0376020598
  • ISBN-13: 978-0376020598
  • Product Dimensions: 9 x 0.9 x 11.4 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (348 customer reviews)
  • Amazon Best Sellers Rank: #9,402 in Books (See Top 100 in Books)

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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

Customer Reviews

Top Customer Reviews

Format: Paperback Vine Customer Review of Free Product ( What's this? )
This book includes all of the basics of grilling with charcoal or gas, complete with lots of pictures so you can see exactly how to set up the grill for the type of food you will be grilling and what the coals should look like. How to use the vents, how to use a rotisserie, and needed tools and equipment.

The very best part of this book is the recipes. It does include the classics like pulled pork, burgers, steaks and ribs but also has a lot of great recipes with ethnic flavors. Kofta in Pita Pockets with Cucumber and Tomato Salad, Lamb Meatball Pitas with Chopped Salad and Minted Yogurt, Pork medallions with Asian Black Bean Sauce, Thai Shrimp with Watermelon Salsa, Shrimp Po'Boys with Creole Remoulade, Vietnamese Shrimp Pops with Peanut Sauce, Baja Fish Wraps with Chipoltle-Lime Slaw, Tandoori Chicken Breasts with Mango-Mint Chutney, Chicken Involtini; chicken breast rolled with prosciutto and basil.

Not feeling ethnic, how about Hickory Smoked Turkey with Bourbon Gravy? There is a Bacon-Wrapped Turkey Breast with Herb Stuffing that uses a great "braided" technique for the bacon that completely encases the turkey breast. Soda-Brined Pork Loin with Cherry-Chipoltle Glaze. Hard Cider Simmered Brats with Apples and Onions.

I could go on and on and have not even touched on the fruits, vegetables and grilled bread. There are many great burger recipes for beef,lamb and turkey. Each recipe and technique is very well illustrated with pictures. They have recipes using planks, smoking papers and even a cast iron skillet on the grill.
40 beef recipes
22 pork recipes
27 poultry
35 for seafood
27 vegetable
10 fruit
21 rubs
20 marinades
14 sauces
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Format: Paperback Vine Customer Review of Free Product ( What's this? )
I'm not much of a cookbook guy, but until a few days ago, Weber's Big Book of Grilling was to me what The Joy of Cooking has been to my mother and grandmother. If you have a Weber grill, you just *have* that book.

I also have Weber's Real Grilling and Weber's Art of the Grill: Recipes for Outdoor Living, but they've never been used like the Big Book of Grilling.

Where am I going with this? Well, it may be sacrilege, but Way To Grill is quite possibly better than the Big Book. And I don't say that lightly.

Way to grill gives you everything you could possibly need to take your grill beyond burgers and hot dogs. The recipes are relatively easy to make, and almost always call for common items. But more importantly, there's some emphasis on technique. In all likelihood, this is as close as you're going to get to learning how to grill, without standing next to someone who will teach you.

The book itself is well made, and like the other Weber books, has excellent pictures and very comprehensive instructions.

If you own a grill -- gas, or charcoal -- you really need this book.
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Format: Paperback Verified Purchase
As all true grilling afficiandos know, this is the fifth book that Jamie Purviance and the Weber folks have produced that is chock full of recipies and grilling tips to maximize the quality of what we cook on the grill. The first four, "Weber's Art of the Grill", , "Weber's Big Book of Grilling", "Real Grilling" and "Charcoal Grilling are all in print, are reasonably priced and are avalable here at Amazon.com. IMHO, all belong on the cookbook shelf because of the quality of the recipies, as well as the simplicity of preparing them.

So, why buy this book? There are several reasons:

RECIPIES
Nomatter what else is in a cookbook, if the recipies aren't capable of producing goodies that excite the palate, are overly complex or overly time consuming, the book is of questionable value. "Way to Grill" is full of flavorful, simple recipies which address nearly every conceivable type of food, including veggies and desserts. There are also recipies for rubs and sauces which experienced grillers know lie at the heart of flavorful foods.

DETAILED "HOW TO DO ITS"

Want to know how to butterfly a flank steak or a boneless leg of lamb? Want to know how to do various meat rollups just bursting with flavorful fillings? Under the heading of "Way to ...", there are over 300 examples of techniques such as "Way to Rotisserie a Chicken", "Way to Bone a Prime Rib Roast", "Way to Pickle Onions", "Way to Dry Brine a Turkey", etc. The detailed photos and texts accompanying these "Way to ..." entries are hugely informative, and, IMHO, are worth the purchase of the book for themselves alone. But, as noted, there are all those fantastic recipies.

MANAGING FIRES

Grilling is different from indoor cooking, because the griller is working with live fire.
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Format: Paperback Vine Customer Review of Free Product ( What's this? )
I read cookbooks and have several of the author's other books. Sure, I like to cook, but I enjoy reading the tips, food history, anecdotes and recipes to get ideas. The recipes are presented in a logical, easy-to-follow format with pictures of the final products. Along the way, there are callouts with tips like how to prepare skirt steak or how to take the edge off fresh onions for salsa. In general, the meat recipes each include a sauce, relish, or other accompaniment -- so, you're not just left with a slab of meat.

This book may be light on the anecdotes but it is chock-full of tips, tricks, and advice. The entire first chapter is for beginning grillers: charcoal or gas? What are essential tools, What is smoking? How/why do I use a rotisserie, and more. Then, right into the Red Meat chapter and some recipes. Like a lot of grilling books, the book is divided into chapters featuring various types of food (red meat, pork, poultry, seafood, veggies and fruit).

Following the recipes is an entire chapter devoted to 'Resources'. I think this section is worth the price of the book for anyone new to grilling. For each of the major categories (chapters above), there is a subsection here covering must-have knowledge like how to choose the best cuts of meat, a grilling guide for common cuts -- just how long and what type of heat should I use to cook a 4 lb beef tenderloin? -- and my wife's favorite section: 'When is it done?'.

Not a lot of books include a grill maintenance schedule -- this one tells you what you should do on a regular basis to keep your baby performing its best. For those who may be a little leery about cooking with an open flame, there are sections called 'Safety' and 'Selecting the Right Grill.'

What about for the seasoned griller?
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