Weber's New Real Grilling: The ultimate cookbook for every backyard griller Paperback Author: Visit Amazon's Jamie Purviance Page | Language: English | ISBN:
0376027983 | Format: PDF, EPUB
Weber's New Real Grilling: The ultimate cookbook for every backyard griller Epub FreeDownload Weber's New Real Grilling: The ultimate cookbook for every backyard griller Epub Free for everyone book 4shared, mediafire, hotfile, and mirror link
About the Author
Jamie Purviance graduated from Stanford University and the Culinary Institute of America (with high honors) before earning a reputation as one of America's top grilling experts. He is the author of several cookbooks, with millions of copies sold, and his articles have appeared in numerous publications, such as
Bon Appétit,
Better Homes and Gardens,
Cooking Light,
EatingWell,
Town & Country, and the
Los Angeles Times. One of his recent books,
Weber's Way to Grill, was a finalist for a James Beard Award, and two of his cookbooks have been New York Times best sellers. Purviance teaches grilling at schools and resorts all over America and has appeared on many national television shows:
Today,
The Early Show,
Good Morning America, and
TheOprah Winfrey Show-as well as on PBS, CNN, and the Food Network.
Direct download links available for Weber's New Real Grilling: The ultimate cookbook for every backyard griller Epub Free
- Paperback: 336 pages
- Publisher: Oxmoor House (April 2, 2013)
- Language: English
- ISBN-10: 0376027983
- ISBN-13: 978-0376027986
- Product Dimensions: 11.7 x 8.3 x 0.9 inches
- Shipping Weight: 3 pounds (View shipping rates and policies)
The original Real Grilling came out in 2005 and at last count had 146 5 star reviews, and for reasons that apply equally to this new release. But before I suggest why you, gentle reader, might wish to shell out a few buckaroos for "another cookbook", let me digress a bit.
This book starts with a forward by Mike Kempster, who started peddling Weber grills in the early days, and became, if memory serves, Marketing VP there. His commentaries in Weber's Big Book of Grilling made interesting reading as to what it must have been like to get the brand rolling back in the day. I never met him, but Mike seems to be the kind of guy one might like to have as a guest on the deck or patio with the grill cooking and a few cold adult malted beverages nearby. His work as well as that of the entire Weber team has brought outdoor cooking to a much higher level than it was back in the early 1960s when I got my first kettle grill and started burning things. Which brings me to Jamie Purviance and his series of excellent cookbooks.
When I got into this stuff, there were no grilling/outdoor cookbooks; one learned by doing, and if there was a mistake that could be made, believe me, I made it; I was an equal opportunity destroyer of food!
Now, though, we have the able Mr. Purviance who takes us step by step throught the entire process from starting the grill (gas or charcoal), to food prep through putting it on the plate. One of New Real Grilling's stated purpose is to bring long standing grill traditions and techiques into the 21st Century with its emphasis on different world cuisines and cooking techniques. Woks and pizza stones were unkown back in the day, let alone useable on the grills we had back then.
I have a couple of the other Weber grilling books by Jamie Purviance and when I found this one I decided to take a look. The other two books - Weber's Way To Grill and Weber's Big Book of Grilling, share a lot of the same information and I was a little wary of this title as I was concerned that it would be a repackaging of the same material. This turned out not to be the case - this book goes in a new direction with new material, and it's all good stuff.
This cookbook follows the same generalized format as Purviance's other grilling books in terms of presentation of recipes and cooking tips/suggestions. That is, chapters are broken down by type of main ingredient - pork, red meats, seafood - followed by chapters on vegetables, desserts and finally flavor enhancers like rubs and marinades.
Most grilling books I have seen and own put the section on rubs, marinades, brines and sauces first, before presenting recipes for actual grilled items. This book is different in that this particular chapter lives at the back of the book. I question the reasoning behind this, as those that are familiar with other grilling books might be a little confused on where to find these recipes. Also, the offerings in this particular chapter are very modest in number, which is a small disappointment but not a deal breaker by any means.
Each chapter starts off with a full-page "Grill Skills" how-to lesson. These pages offer up good advice, suggestions and hints on how to improve prowess at the grill and not make rookie mistakes. For example, the chapter on grilling red meats offers up a page on how to improve and perfect grilling hamburgers, something that is actually very easy to foul up if one is not careful.
Book Preview
Weber's New Real Grilling: The ultimate cookbook for every backyard griller Download
Please Wait...