- Taschenbuch: 416 Seiten
- Verlag: Chronicle Books (1. März 2001)
- Sprache: Englisch
- ISBN-10: 0811831973
- ISBN-13: 978-0811831970
- Größe und/oder Gewicht: 27,7 x 22,8 x 2,4 cm
- Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen Alle Rezensionen anzeigen (2 Kundenrezensionen)
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Amazon Bestseller-Rang:
Nr. 103.612 in Englische Bücher (Siehe Top 100 in Englische Bücher)
- Nr. 66 in Englische Bücher > Kochen & Genießen > Kochen im Freien
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Produktinformation |
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Armed with industrial tongs, a basting brush, and over 350 new recipes, chef Jamie Purviance and coauthor Sandra S. McRae (Weber's "corporate poet") step back behind the grill with Weber's Big Book of Grilling, the searing follow-up to the bestselling Weber's Art of the Grill. We open to a brief history of Weber and a few colorful anecdotes about the early days of the company along with a crash course on choosing a grill, featuring a breakdown of grilling with charcoal versus gas and a quiz to help you determine which grill is best for your cooking needs. Each recipe features the requisite cooking method (direct or indirect heat) and temperature level with techniques that leave plenty of room for individual improvisation. James Beard Award-winning photographer Tim Turner returns with artfully styled color photos of hot-off-the-grill dishes that will make you want to stop reading and start grilling.
Search for a favorite recipe or browse through individual chapters and benefit from Weber's grilling history with helpful guides and sidebars about cuts of meats, cooking methods, tips, glossaries, and illustrated instructions. Every barbecue lover has their favorite bottled sauce or over-the-counter rub, but "Sauces, Marinades, & Rubs" will inspire you to make your own (Crazy Cola Barbecue Sauce to an overachieving Type-A Rub) from scratch using common pantry staples. "Starters" includes a helpful chart to match up appetizers with entrées along with a recipe for Chinese Chicken Noodle Soup (yes, on the grill--the Asian marinade for the chicken becomes the base for soup). Meat is covered in chapters on beef, pork, lamb, game, poultry, and fish and seafood. Beer-Bathed Brisket gets a little help from a pint of Guinness while a half-filled can of beer props up (and moistens) Beer-Can Chicken. Baby Back Ribs with Spiced Apple-Cider Mop and Buffalo Burgers with Chipotle Mayonnaise will spice up any party, and Lobster Tails with Champagne Vanilla Sauce is every bit as decadent as it sounds. "Vegetables" includes a handy vegetable grilling chart along with sections on grilling for vegetarians and quick and easy meat substitutes. "Sides & Salads" serves up Couscous-Stuffed Tomatoes and Grilled Garlic Bread while "Desserts" wraps everything up with the basics on grilling fruit (Grilled Figs and Goat Cheese Drizzled with Honey or Peaches with Raspberry Sauce and Lemon Cream) and several different takes on campfire favorite, s'mores. Without a doubt, Weber's Big Book of Grilling will get you through the outdoor cooking season, but it will also inspire you to fire up your grill (rain or shine) all year long. --Brad Thomas Parsons
Pressestimmen
GOOD HOUSEKEEPING
You'll find gorgeous full-page photos and more than 365 recipes in this big read from the popular grill maker. Check out Chocolate Cake on the Grill: a homemade cocoa cake that you bake in a brownie pan over the flames and top with whipped cream. There's also a guide you'll use a lot to check times and temperatures for all types of foods.
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Einleitungssatz
In the beginning, there was a fire. Lesen Sie die erste Seite
Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis | Rückseite
In the beginning, there was a fire. Lesen Sie die erste Seite
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Kundenrezensionen
Die hilfreichsten Kundenrezensionen
9 von 10 Kunden fanden die folgende Rezension hilfreich
Format:Taschenbuch
Für alle diejenigen, die bei ihrem Grillspaß mit Familie und Freunden über das übliche Einerlei hinaus gehen wollen, ist dieses Buch ein wahre Fundgrube. Alle Rezepte sind sehr gut erläutert und gut zu handhaben. Teilweise hätte ich mir ein paar mehr der wirklich guten Fotos zu den einzelnen Rezepten gewünscht, aber die hier gewählte Art der Präsentation ist mir aus anderen englischsprachigen Kochbüchern bekannt. Wer nach diesem Buch kochen möchte, muß sich darüber im klaren sein, daß amerikanische Maße und Gewichte verwendet werden. Bei einem Barbecue Buch ist das allerdings nicht sehr problematisch, da es auf die präzisen Mengen nicht so ganz genau ankommt. Wichtig ist nur, daß die Verhältnisse zueinander vor allem bei den Gewürzen stimmen.
Alles in allem ein sehr empfehlenswertes Buch.
2 von 2 Kunden fanden die folgende Rezension hilfreich
Format:Taschenbuch
Wer ein wirklich ausführliches und gut gestaltetes Grillbuch kaufen will, ist mit diesem Buch sehr gut bedient.
Von einer Einleitung über verschiedene Fleischarten und deren Zubereitung (Rezepte) bietet dieses Buch alles was das Grill-Herz begehrt.
Dabei hat man immer das Gefühl, die Damen und Herren die dieses Buch verfasst habe, wissen wovon sie schreiben.
Dieses Buch ist wirklich gut zu lesen, nicht nur als Rezeptbuch, sondern auch als leichte "Grill-Lektüre" nebenher.
Als besonders hilfreich erweist sich eine im Anhang befindliche Umrechnungstabelle um amerikanische Maße in unser metrisches System umzurechnen. Damit wird das Nachgrille jedes dieser Rezepte, egal ob z.B. Marinade,Sauce oder Rub, ein Kinderspiel.
Von einer Einleitung über verschiedene Fleischarten und deren Zubereitung (Rezepte) bietet dieses Buch alles was das Grill-Herz begehrt.
Dabei hat man immer das Gefühl, die Damen und Herren die dieses Buch verfasst habe, wissen wovon sie schreiben.
Dieses Buch ist wirklich gut zu lesen, nicht nur als Rezeptbuch, sondern auch als leichte "Grill-Lektüre" nebenher.
Als besonders hilfreich erweist sich eine im Anhang befindliche Umrechnungstabelle um amerikanische Maße in unser metrisches System umzurechnen. Damit wird das Nachgrille jedes dieser Rezepte, egal ob z.B. Marinade,Sauce oder Rub, ein Kinderspiel.
Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)
Amazon.com:
164 Rezensionen
98 von 98 Kunden fanden die folgende Rezension hilfreich
We Refer To This Book As "The Bible"!
20. Juli 2004
Format:Taschenbuch|Von Amazon bestätigter Kauf
The first time I tasted grilled food, many years before Weber existed, I remember wondering why all meat was not cooked over charcoal. As I got older, I started grilling a bit but the recipes were the staples: burgers, steaks and chicken.
Then I purchased a Weber charcoal kettle, which came with some neat, out of the ordinary recipes. I started experimenting, and branched out into growing fresh herbs to season the food. There are now four Weber grills on my deck, including the little "Smokey Joe", for little projects and The Summit gas grille for the big ones.
As a result of a couple of major cooking projects I did for the neighborhood, I was given this book. I didn't know whether it was a thank you, or a subtle way of saying that my cooking needed improvement. What a horizon expanding book it is! If there is anything outside its covers that is needed to teach the novice or improve the good cook, I don't know what it is.
Recipes? Yep, and not a single loser out of 350. Grilling advice? Yep, everything from buying to using to maintaining your grill. There's a section on the uses of fresh herbs, including reduction formulas for the use of store bought seasoning. There are explanations as to why fresh ground black pepper and Kosher salt are preferred.
I have used this book exhaustively since I got it, and have given it as gifts to many, many friends, all of whom are as enthusiastic about it as I am. Simply put, if grilling means burning meat to you, save your money. But if you enjoy the looks of friends and family when you place a truly outstanding meal on the table, get this book.
Cooking seems to intimidate some guys. I don't know why. But Weber's book takes the fear out of cooking, and after a couple of successes, generates a bit of enthusiasm for the next time, both for the cook and the eaters.
Then I purchased a Weber charcoal kettle, which came with some neat, out of the ordinary recipes. I started experimenting, and branched out into growing fresh herbs to season the food. There are now four Weber grills on my deck, including the little "Smokey Joe", for little projects and The Summit gas grille for the big ones.
As a result of a couple of major cooking projects I did for the neighborhood, I was given this book. I didn't know whether it was a thank you, or a subtle way of saying that my cooking needed improvement. What a horizon expanding book it is! If there is anything outside its covers that is needed to teach the novice or improve the good cook, I don't know what it is.
Recipes? Yep, and not a single loser out of 350. Grilling advice? Yep, everything from buying to using to maintaining your grill. There's a section on the uses of fresh herbs, including reduction formulas for the use of store bought seasoning. There are explanations as to why fresh ground black pepper and Kosher salt are preferred.
I have used this book exhaustively since I got it, and have given it as gifts to many, many friends, all of whom are as enthusiastic about it as I am. Simply put, if grilling means burning meat to you, save your money. But if you enjoy the looks of friends and family when you place a truly outstanding meal on the table, get this book.
Cooking seems to intimidate some guys. I don't know why. But Weber's book takes the fear out of cooking, and after a couple of successes, generates a bit of enthusiasm for the next time, both for the cook and the eaters.
46 von 47 Kunden fanden die folgende Rezension hilfreich
100X better than the first book (and that's saying A LOT!)
13. September 2003
Format:Taschenbuch
I can't say enough about this Weber book. I purchased this one, and the first one ("Art of the Grill") at the same time, fully expecting to like the first one more. Well, as it turns out, the Big Book of Grilling has been used upon every single grill day (at least 3 days/week) as apposed to the other one, which has only been used a few times.
The Art of the Grill (the first book) contains some very involved recipes that are very tasty, but not any of the practical cooking tips. The Big Book of Grilling, however, highlights the following:
* Tips on what to look for when selecting the best cuts of meat at the grocer/butcher.
* Explaining cooking tips such as when to use direct heat vs. indirect heat cooking, and how to make those cross-grill marks on your steak!
* A wide variety of homemade marinade recipes.
* Helpful charts at the end of the book which you can quickly reference when you quickly need to know how long to cook something no matter if it's a porterhouse steak or even a bunch of asparagus.
* Great side stories, like how to cook enough ham sandwiches for the town of Peoria, IL.
Just overall, this book has been a godsend when it comes to my grill. I have an older Weber 3-burner model that allows me to easily switch from direct to indirect heating, but the book also compensates for the charcoal users out there. I highly recommend this book to anyone who needs a book full of great grilling ideas and suggestions, or who at least needs a great grilling reference book.
32 von 33 Kunden fanden die folgende Rezension hilfreich
Big Followup to His First Grilled Effort
17. Mai 2001
Format:Taschenbuch
There must of been many of us who used Purviance's first effort "Weber's Art of the Grill" because here comes its successor.
Big describes the difference. Quality recipes, photos and grilling basic advice are all here, but now more of it. Also, more informal recipes I'm discovering which probably will allow its usage more than just the occasional weekend bbq blast.
So far, pigged out on Greek Garlic Chicken, Disappearing Tenderloins with Pico de Gallo, Grilling A Monster Fish, plus great side dishes of veggies and grilled fruits and desserts.
Worthy to become a classic standard! Next to my Weber all the time!
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