- Taschenbuch: 208 Seiten
- Verlag: Whitecap Books (16. Februar 2007)
- Sprache: Englisch
- ISBN-10: 1552857611
- ISBN-13: 978-1552857618
- Größe und/oder Gewicht: 25,1 x 17,8 x 2 cm
- Durchschnittliche Kundenbewertung: 4.0 von 5 Sternen Alle Rezensionen anzeigen (1 Kundenrezension)
- Amazon Bestseller-Rang: Nr. 192.348 in Englische Bücher (Siehe Top 100 in Englische Bücher)
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Einleitungssatz
Cooking, or rather feeding people, is one of the most meaningful things a human being can do. Lesen Sie die erste Seite
Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis | Rückseite
Cooking, or rather feeding people, is one of the most meaningful things a human being can do. Lesen Sie die erste Seite
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Kundenrezensionen
Die hilfreichsten Kundenrezensionen
0 von 1 Kunden fanden die folgende Rezension hilfreich
Format:Taschenbuch
das buch ist wirklich toll, die rezepte super, aber leider fehlen mir die abbildungen zu den rezepten. das ist aber wirklich der einzige minuspunkt...
Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)
Amazon.com:
6 Rezensionen
7 von 7 Kunden fanden die folgende Rezension hilfreich
The best plank grilling book by far.
8. Juli 2007
Format:Taschenbuch|Von Amazon bestätigter Kauf
I own several plank grilling books ("Sticks and Stones", "The art of Plank Grilling", "The Plank Grilling Cookbook", and "Planking Secrets"). I also own Steven Raichlen's "Beer-Can Chicken and 74 other offbeat recipes for the grill" and have read his discussion of plank grilling there.
"Planking Secrets" is by far the best of the lot. The discussion of the history, science, and technique of plank grilling is second to none, and the recipes are the best I have ever tried. Every time I cook a recipe from this book I get rave reviews. Just tonight I cooked a maple-planked chateubriand with a coffe/cocoa/cinnamon/pecan/pepper rub from page 154 that was so good it left everyone literally speechless. If you are going to try plank grilling you simply have to own this book. The Author clearly knows just about everyone who is anyone when it comes to fine foods, because some of the best in the business have contributed recipes and techniques to this book.
I don't think Mr. Griffo, who gives this book a negative review, knows what he is talking about. As noted, I have read several books and a lot of internet discussion and I see a pretty even split between the two camps. It is telling that this book has the best recipes and many were contributed by well-known professionals who clearly respect the author and his methods. My guess is that they know more than Mr. Griffo.
This is a great book, buy it.
"Planking Secrets" is by far the best of the lot. The discussion of the history, science, and technique of plank grilling is second to none, and the recipes are the best I have ever tried. Every time I cook a recipe from this book I get rave reviews. Just tonight I cooked a maple-planked chateubriand with a coffe/cocoa/cinnamon/pecan/pepper rub from page 154 that was so good it left everyone literally speechless. If you are going to try plank grilling you simply have to own this book. The Author clearly knows just about everyone who is anyone when it comes to fine foods, because some of the best in the business have contributed recipes and techniques to this book.
I don't think Mr. Griffo, who gives this book a negative review, knows what he is talking about. As noted, I have read several books and a lot of internet discussion and I see a pretty even split between the two camps. It is telling that this book has the best recipes and many were contributed by well-known professionals who clearly respect the author and his methods. My guess is that they know more than Mr. Griffo.
This is a great book, buy it.
3 von 3 Kunden fanden die folgende Rezension hilfreich
best planking cookbook I've seen
8. Juni 2007
Format:Taschenbuch
I was motivated to write my first Amazon review ever after reading another by Mr. Griffo.
His concern is misinformed.
There is virtually no risk of fire spreading off the barbecue when putting a soaked plank on open flames while cooking. Indeed, that is the art and science of planking.
I've given several copies of this books to friends far more skilled on the grill than I. Reviews are 100% positive.
Every dish we've tried has been excellent. He's both a great cook and entertaining writer.
Five stars from this reviewer. Though I like Shewchuk's "Barbecue Secrets" cookbook even better.
His concern is misinformed.
There is virtually no risk of fire spreading off the barbecue when putting a soaked plank on open flames while cooking. Indeed, that is the art and science of planking.
I've given several copies of this books to friends far more skilled on the grill than I. Reviews are 100% positive.
Every dish we've tried has been excellent. He's both a great cook and entertaining writer.
Five stars from this reviewer. Though I like Shewchuk's "Barbecue Secrets" cookbook even better.
1 von 1 Kunden fanden die folgende Rezension hilfreich
Not bad at all.....except for the "folksiness"
27. April 2008
Format:Taschenbuch
Last year I bought 3 books on plank grilling as I really wanted to try this method of cooking. It is really kinda of a neat cooking method, actually. And the food does acquire the smoky flavor, the fragrant characteristic of the wood used, and does typically turn out more juicy/moist etc.... so I am sold on the method.
So now for a few words about the book(s): I just left 2 fairly negative reviews for the other 2 books for various reasons, primarily the recipes. This book, I have to say, is different. The recipes are actually pretty good! I have tried about half a dozen to a dozen of the recipes and the results were almost uniformily good (to great!). The flavors meld well together, there are no outrageous/incongruous ingredient combinations as in one of the other books, and recipe themes are respected (i.e. an Asian themed recipe will have the recquisite Asian themed ingredients and not try to "out-do" itself by an addition of something out of left field). One reason is that Mr. Shewchuk carefully adapts many of the recipes from well established chefs who, in turn, concentrate on the cooking and not on cookbook writing for a commercial return.
All in all, I like this book. The only reason I didn't give it a perfect 5 stars is because, alas, Mr. Shewchuk's folksy, apron/cowboy hat demeanor is sometimes irritating. A little bit of decorum and seriousness for the task at hand would have been better. Cooking should be fun, not silly.
So now for a few words about the book(s): I just left 2 fairly negative reviews for the other 2 books for various reasons, primarily the recipes. This book, I have to say, is different. The recipes are actually pretty good! I have tried about half a dozen to a dozen of the recipes and the results were almost uniformily good (to great!). The flavors meld well together, there are no outrageous/incongruous ingredient combinations as in one of the other books, and recipe themes are respected (i.e. an Asian themed recipe will have the recquisite Asian themed ingredients and not try to "out-do" itself by an addition of something out of left field). One reason is that Mr. Shewchuk carefully adapts many of the recipes from well established chefs who, in turn, concentrate on the cooking and not on cookbook writing for a commercial return.
All in all, I like this book. The only reason I didn't give it a perfect 5 stars is because, alas, Mr. Shewchuk's folksy, apron/cowboy hat demeanor is sometimes irritating. A little bit of decorum and seriousness for the task at hand would have been better. Cooking should be fun, not silly.
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