Weber's Art of the Grill: Recipes for Outdoor Living (Hardcover)

~ (Author), Tim Turner (Photographer), Mike Kempster (Foreword) "Grilling as an art form depends largely on controlling the fire, getting the seasonings just right, and mastering a few special techniques..." (more)
Key Phrases: indirect medium heat, cooking grate, teaspoon kosher salt, Indirect Method, Sauvignon Blanc (more...)

Editorial Reviews

Amazon.com Review

Ever grill a banana? Want to grill a peach, but not sure what to do next? You need Weber's Art of the Grill from those nice people at Weber who brought us the covered kettle charcoal grill and, now, a full array of gas-fired outdoor grills. It's not just about grilling hamburgers anymore, and this lush book is here to prove how wide a range of cooking opportunities exist under the cover of your grill.

We start with the essentials, the differences between direct and indirect cooking, and move right into those basic sauces that give grilled foods the piquancy we so adore: Honey-Ginger Peach Sauce, Dijon Wine Sauce, Hot Pepper Vinegar Sauce, Weber's Tangy Barbecue Sauce. Then there's a menu planner. The Wine Country Lunch, for example, includes Grilled Tuna Niçoise, Butterflied Chicken Under Bricks, and Grilled Peaches with Fresh Cherry Sauce. Business Casual includes Caponata Bruschetta, Smoky Lobster Tails and Corn on the Cob, and S'Mores All Grown Up.

The chapters break out as Starters, Meats, Chicken and Poultry, Fish and Seafood, Vegetable Main Dishes, Sides and Salads, and Desserts--all of it based on grilled foods of one kind (the grilled bread of Bruschetta) or another (the grilled butternut squash of Grilled Butternut Squash and Ginger Soup with Spiced Peanuts). This is not a snooty, party-food book loaded with recipes you'll never want to try--not with the likes of Prime Rib with Texas Dry Rub or Moroccan Butterflied Leg of Lamb tucked between the book's covers. Author Jamie Purviance's central theme through all the recipes is to make it easy to get that terrific grilled flavor on the table. He knows that given just a little exposure to working with a grill--and admittedly, there is a little bit of a learning curve to get to the comfort zone--any cook who likes to eat great-tasting food will keep coming back.

With Weber's Art of the Grill in hand, you may find yourself outside in the middle of winter firing up the grill to bring those midsummer flavors on home. And who could blame you? --Schuyler Ingle

From Library Journal

This lavish book from the grill manufacturer includes full-page color photographs (of the extreme close-up, "big food" variety) of every recipe and a techniques section illustrated with attractive watercolors. The upscale, sophisticated recipes, ranging from Grilled Scallops with Fresh Pea Sauce to Fettuccine with Grilled Radicchio and Roquefort Cheese, are interspersed with a few spreads called "Settings" that portray the good life (e.g., "Wine Country Lunch"). Recommended for collections where grilling books are popular.
Copyright 1999 Reed Business Information, Inc.

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Product Details

• Hardcover: 208 pages
• Publisher: Chronicle Books (March 1, 1999)
• Language: English
• ISBN-10: 0811824195
• ISBN-13: 978-0811824194
• Product Dimensions: 10.1 x 9.1 x 1 inches
• Shipping Weight: 2.5 pounds (View shipping rates and policies)
• Average Customer Review: 4.6 out of 5 stars  See all reviews (40 customer reviews)
• Amazon.com Sales Rank: #40,829 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

81 of 85 people found the following review helpful:

5.0 out of 5 stars Barbeque Lovers Must Own This Book, April 3, 2000

By	caseybean (Tucson, AZ.) - See all my reviews

Weber's Art of the Grill is a must for cooks who enjoy barbequeing. The book is easy to follow, the recipes utilize fresh, quality ingredients, and the pictures are outstanding-you know exactly how your creation should look. Mouth-watering recipes are included for beef, poultry, fish, vegetable side dishes, vegetarian entrees, and desserts. Unique and absolutely delicious recipes are also included for sauces to serve with the entrees. A wine and/or beer selection is included at the end of each main course recipe. This book is worth every penny-it's hardcover and the pages are thick, not flimsy, the color photos throughout are enticing, and the recipes are easy to make, yet incredibly delicious. You'll feel like a gourmet cook. I've owned the book since December and use it weekly, and now I can't imagine not owning it. It is, by far, the definitive in barbeque cookbooks.

I'd also like to add that if you're a serious barbeque chef Weber Grills are the best. There's no comparison.

116 of 129 people found the following review helpful:

3.0 out of 5 stars WARNING! This book is for GAS grills!, March 8, 2000

By	Vaughn Davis (Auckland New Zealand) - See all my reviews (REAL NAME)

Amazon Verified Purchase

I must have missed something somewhere, but nowhere in the description of this book did I see any reference to it being specially written for gas - not charcoal - Weber grills. To quote the introduction: "All the recipes in this book were developed for and tested on Weber Summit Gas Barbecues."

Sure, it mentions "real" grills in passing in the introduction, but makes no concession to them when describing how to cook the (delicious-looking) recipes. Instructions to heat the grill to "high" "medium" or "low" aren't much use when you're fiddling with the vents and piling on the briquettes.

I'm sure most of these recipes will work fine on a charcoal Weber, but it's a little disoncerting to discover a book I thought would be tailor made for my backyard faithful was intended for a far different, and more high-tech, machine entirely.

In summary, it's a great book if you've got a gas grill, a "nice" one otherwise.

31 of 32 people found the following review helpful:

5.0 out of 5 stars Mouth-Watering Weber Wonders, December 13, 1999

By	George Soule (Darien, CT United States) - See all my reviews

If you've recently suffered through cookbooks trumpeting the wonders of such culinary Hindenbergs as Bulgarian-Icelandic fusion cooking, braised tripe puree or pork sushi, take note of this wonderfully-written superbly photographed guide to Weber grilling. The recipes are nothing short of sumptuous, and they don't require a Ph.D. in the culinary arts to prepare. Every toothsome detail in Art Of The Grill will fire up your dormant salivary glands (and perhaps other glands as well). My favorite recipes were the sublime Moroccan Butterflied Leg of Lamb and the Grilled Tuna Niçoise, both of which caused minor disturbances at a recent cookout. This paean to the once-humble Weber is filled with so many delectable recipes that choosing one for your next outing by the Weber is no mean feat. By the way who is this mysterious Chef Jamie Purviance? After salivating your way through a few of Chef Purviance's magical recipes, you'll pack up your pots and pans to make a pilgrimage to his California test kitchen. Make no mistake, the tall toque-wearing Purviance is the backyard's answer to David Bouley.