- Paperback: 304 pages
- Publisher: Oxmoor House; Original edition (April 5, 2011)
- Language: English
- ISBN-10: 0376020601
- ISBN-13: 978-0376020604
- Product Dimensions: 10 x 1 x 10 inches
- Shipping Weight: 2.6 pounds (View shipping rates and policies)
- Average Customer Review: 177 customer reviews
- Amazon Best Sellers Rank: #209,341 in Books (See Top 100 in Books)
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Weber's Time to Grill: Get In. Get Out. Get Grilling. Paperback – April 5, 2011
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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.
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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.
The major portion of the book is broken down into sections on red meats, pork, poultry, seafood, eggs (read breakfast food) veggies and desserts. Within these sections, and on opposite pages as you read, are recipes noted as "easy" and "adventurous". I should note that the latter does not mean complex or difficult. For example, you will find steak fajitas with a 15 min prep time, 20 min marinating time and 4 -6 min grilling time. On the opposite page is the recipe for steak & cheese tamale casserole, with a 30 min prep time and a grilling time of 1 hour. Similarly, later in the book, you will see "easy" chile rubbed pork tenderloin, opposed by "adventurous" grilled pork pasole (stew). Total time for the former is about 40 min and for the latter, a bit over 1 hour. I would not consider any of the "adventurous" recipes as overly difficult or beyond the grasp of one who is new to the grill; they just have a bit more complexity to the appearance and the flavor of the finished dish.
I like the breakfast section a lot, mainly because most do not associate grilling with breakfast. But as a MUCH younger guy, I remember doing pancakes and sausage in a skillet over charcoal on one of those post grills that are in some parks here. Pretty good results with some mimosas while the unlimited hydroplanes raced on the Detroit River. It's a very neat section.
For those with personal communication devices, Weber has a way to get a shopping list for each dish to you while you are in the market. The contact information to type in appears at the bottom of each recipe. That obviates the inevitable "oops!" when you start to prep and find that a critical ingredient is not in the pantry. A very neat inclusion.
In sum, then, I like and recommend this book without a single reservation. In a similar manner, I also endorse the whole line of Weber/Purviance books, all of which have five star reviews here. I have lived with and worked with these books for many years, since the "Big Book" came out in 2001. I freely admit to being a dedicated Weberholic; I have cooked on their grills for decades, used their after market equipment and have relied on their books. I have rarely been disapponted, and when I was, it was usually something I had done to mess up the grits.
When I light the fire (and I do so all year long, even in our Michigan winters), it's with the hope and expectation of putting really flavorful food in front of family and friends. I like to surprise them with new and innovative food, and this book will surely let me do that for a good long time.
This is a grilling cookbook, more specifically a Weber grilling cookbook. If you do not have a Weber grill yet, seriously, what are you waiting for? Buy your last grill now! They last forever. I just sold my "Redhead" charcoal grill to a friend, and it was 35 years old!
Now I am a charcoal fan. But Jamie talks grilling, and its ok if you use propane. We won't hold that against you. haha.
I have had this book a few weeks. I came across it a friends house and leafed through it. I was in the mood for chicken, so I went to the poultry section and instantly knew I had to buy this book. The poultry section is huge, and has so many great pictures you cannot help getting hungry just looking at it.
Now I cannot give a full thorough review of this book because I have only cooked 4 items from the book. All were from the poultry section, and all came out excellent. I plan to start using the other sections soon. I promise. But one thing I do know from having some of Jamie's other books, and that is the other recipes will be great too.
If you grill, get this book.
I've cooked a number of recipes in here so far, both "easy" and "more challenging" recipes, and several have become instant favorites. Among those, the "Portabello, Spinach, and Swiss Cheese Quesadilla" is probably my favorite. It's quick and easy, yet incredibly delicious.
These recipes are geared toward cooking four-person meals, though I've cooked mostly for two and three people successfully by adjusting the ingredients proportionally.
There is one thing that dings the book, and it's quite a shame, too. I've been unable to successfully use the book's website to make a shopping list. Granted, I only tried it once, but at the time it completely failed me. I've found it's easier to simply take a picture of the recipe with my phone, then shop from that.
Here is the bottom line. If you are looking to go beyond hot dogs and hamburgers, you owe it to yourself to pick up this book. Pick up any of Mr. Purviance's book and you won't be disappointed. You and your guests will be amazed.