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:
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.
Grilling is different from indoor cooking, because the griller is working with live fire. Jamie has covered every detail of managing the fire from start to finish, with necessary focus on the safety aspects of fire, fuels, etc.
It is obvious that a lot of thought and effort went into the organization and layout of this book. Recipies and other information are easy to find and clearly expressed.
It should be noted that all of the previous Purviance/Weber books have played to rave reviews. if you check the reviews here on Amazon.com, you will see that all have gotten consistant five star ratings, and for good reason. Anyone, from a novice to the most experienced grillers, can produce consistantly excellent meals from the recipies contained in this book, and the others in the series as well.
In his preface, Jamie notes how his grilling techniques have evolved over time. I suspect that is true for many of us who "fire up" year round. But some prospective buyers of this book may be considering a first foray into grilling or barbecueing. For those folks, my advice is to take the plunge; start with something simple, like a burger. One bite and self confidence soars.
For more experienced folks, get the book for the "Way to ..." stuff, as well as the recipies.
Because I grill year round, even in our harsh Northern Michigan winters (I did ribs for my visiting sons a couple of weeks ago when the temp was in low single digits and snow was heavy), our home tends to be a popular gathering place. Folks just plain like good food with that just off the grill flavor. I know this from experience, and I am just as confident that folks who buy and use "Way to Grill" will experience the deep personal satisfaction of placing flavorful food in front of friends and family.