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With indispensable tips and insights for getting better every step of the way, Weber’s Way to Grill™ is an all-in-one master class in every aspect of outdoor cooking. It not only explains in clear, confidence-building recipes, it also shows readers with hundreds of color photographs exactly how to get the best results every time.

Each chapter takes readers through successful techniques for grilling every item imaginable. The triple-tested recipes are wonderful by themselves, but even more valuable as delicious examples of how to put new skills to use. Next to the recipes, readers wil

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Book ID Asin: 0376020598
Book Title: Weber's Way To Grill: The Step-by-Step Guide to Expert Grilling
Book Author: Jamie Purviance
Book Format and Price:
Book Format Name: Paperback
Book Format Price: $13.32
Book Format Name: Spiralbound
Book Format Price: $30.00
Book Price: $13.32
Book Category: Books, Cookbooks, Food & Wine, Outdoor Cooking and unknown
Book Rating: 1,153 ratings

Weber's Way To Grill: The Step-by-Step Guide to Expert Grilling by Jamie Purviance Book Review

Name: John G. Gleeson Sr.
Rating: 5.0 out of 5 stars
Title: .0 out of 5 stars Best Book Yet From Purviance & Weber!!
Date: Reviewed in the United States 🇺🇸 on March 7, 2009
Review: 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:

RECIPIES
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.

MANAGING FIRES

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.

ORGANIZATION

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.

Name: ChristineMM
Rating: 5.0 out of 5 stars
Title: .0 out of 5 stars Large Format Book with Full Color Step-by-Step Photos on Every Page -- Great Recipes Too!
Date: Reviewed in the United States 🇺🇸 on March 8, 2011
Review: My husband and I have owned a Weber charcoal grill for over 15 years. I bought this cookbook for my husband as a Father's Day gift when it was published in mid-2010 after trying a delicious free recipe given out by Weber Grills. I didn't research the book and ordered it online and was more than surprised by how great the book is.

The format is an oversized book. Every single page has color photographs, up to a dozen per page. As the subtitle says, this book teaches the recipes step by step. Not only is the food preparation taught, but so are the grilling techniques using charcoal Weber grills, such as how to smoke meat and do slow cooking barbeque.

Even better, this cookbook teaches basic information about meat, shellfish and fish preparation -- not just being a recipe collection cookbook. For example, how to trim a steak and how to slice a beef strip loin into individual steaks, which will save you money compared to buying steaks prepared by a butcher. Again all these processes are described in words and color photographs so the pocesses are nearly foolproof. These methods of course can also be used for cooking meats indoors, such as how to split a cornish game hen or how to cut apart an avocado.

Recipes and steps for sauces, vegetable side dishes, and so forth are here too such as polenta, chile sauces, and grilling vegetables such as corn on the cob and artichokes. There even directions for grilling pizza and roasting veggies on the grill to make into soup.

I liked that there are two indexes: one for technique and one for the recipes.

This book is good for the beginner as well as the intermediate or expert griller. If you already know most of the basic information the recipes in and of themselves will make this cookbook useful and valuable to you.

The photography is high quality and the pages are laid out well for good visual appeal. The chapters are divided with color coding on the edges so the book is easy to flip through if you are looking for the poultry chapter, for example. The images of the food before, during and after will have your mouth watering and will inspire you to try these recipes.

This book will also appeal to visual people who may resist reading a text-heavy cookbook instruction type manual.

This is an impressive book that's worth every penny. It makes a great gift book for anyone who likes to grill.