The Cook’s Illustrated Guide To Grilling And Barbecue
- ISBN13: 9780936184869
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description
The Cook’s Illustrated Guide to Grilling and Barbecue is a comprehensive nuts and bolts volume that thoroughly examines outdoor cooking—starting with the basics. The 12-page introduction to grilling, “Outdoor Cooking 101,” walks you step-by-step through the essentials of grilling, grill-roasting, and barbecuing using both charcoal and gas grills. And since outdoor cooking requires just the right tools and equipment, the editors of Cook’s Illustrated share the results of their product tests in an extensive buyers guide, “Equipment and Tools for Outdoor Cooking,” where charcoal grills, gas grills, grill brushes, tongs, instant-read thermometers, and more are rated. At a glance, you will know which brands we recommend (and why) and which to avoid. Armed with the right equipment and instructions, you’ll be ready to tackle just about any recipe from a simple and perfectly cooked burger to succulent pulled pork and restaurant-perfect grilled tuna. … More >>
The Cook’s Illustrated Guide To Grilling And Barbecue
Tags: Barbecue, Cook's, Grilling, Guide, Illustrated
May 20th, 2010 at 10:23 am
I bought this for my boyfriend’s birthday because he is a budding grill master. Although we haven’t used any of the recipes from it yet, I’ve been very impressed with the depth of description of the basics and techniques for different types of food.
I was a fan of Cook’s Illustrated products prior, but this book has given me incentive to collect more of their cookbooks.
Rating: 5 / 5
May 20th, 2010 at 12:05 pm
If you like Cooks Illustrated or America’s Test Kitchen, you will like this book dedicated to BBQ and grilling. Same style, same type of recipes.
Rating: 4 / 5
May 20th, 2010 at 1:20 pm
I just purchased a new grill and several grill cookbooks. This is by far the BEST.
Rating: 5 / 5
May 20th, 2010 at 1:56 pm
I’d been fumbling with mediocre grilling and BBQ results for years. After recently purchasing a new gas and charcoal grill, I wanted to be able to really produce great results. Enter this book. I searched and searched for a book that would not only give me great recipes, but would actually teach me the basics of grilling, the basics of meat, etc. This book goes above and beyond and its “911″ help tips are a great reminder of what not to do.
The fact that this book actually breaks down differences in each recipe for gas grills and charcoal grills really helps you know how to get a perfect result each time no matter which method you’re using. From the very first attempt, this book has come through and made me look good. Just follow the steps, keep track of the time, and voila… Perfection!! If you’re looking to learn grilling, this is the ONE book to start with.
Rating: 5 / 5
May 20th, 2010 at 2:58 pm
The number one thing you need to know is that this book is exactly what you’ve come to expect from a Best Recipe book — a self-contained guide to its subject with a mix of content for this book and content from other books. It’s certainly worth buying if you’re in need of a reference for live fire cooking; though rather less exciting than The Barbecue! Bible, it does an expert job of filling in the technique and science things that Raichlen leaves out. And the book covers not only meat, but vegetables, an increasingly important aspect of outdoor cooking. An immense number of variations and side dishes — maybe I’m missing something, but it seems like slightly more than the usual CI book — makes it an excellent browsing book as well, but it doesn’t compromise its typical get-it-done function.
That said, it’s got a few flaws. First off, there’s vanishingly little effort spared on grilled desserts; maybe that’s a little much to expect from Cook’s (which in general doesn’t tend to try to be particularly tricky or avant-garde) but there’s only a few scattered grilled fruit recipes. Second, and this is more a factor of it being a second edition of a relatively old book, there’s quite a few recipes that CI has since superseded, the most glaring being their somewhat unusual approach to grilled pizza (essentially an herbed flatbread with pizza toppings; it has since been replaced with a more traditional Providence-style crust from the America’s Test Kitchen TV show). Neither of those are really a reason to not recommend it, since there’s always people who want the older recipes.
As it happens, this was sort of an emergency purchase when I needed to know how to grill-roast a prime rib; this is where the infamous CI overlap problem comes in handy, as having all of this material gathered in one book, exactly where you expect it to be, is a convenience worth paying for. I think it’s worth it.
Rating: 4 / 5