Review by Booklist Review
The Weber grill, that big metal globe perched on a tripod in so many American backyards, has become virtually synonymous with home barbecue. It has evolved considerably from its simple beginnings, and now many models come tricked out with computer-assisted controls (the better to one-up the neighbors). But the simple point of the Weber grill is to produce the best possible backyard grub. This new book brings together the most recommended recipes from Weber's earlier cookbooks. Burgers, brats, and hot dogs abound. For the real carnivore, beefsteaks, pork chops, and leg of lamb offer big portions of animal protein. Seafood finds a place, even a version of paella that particularly profits from grill-top cookery. Inventories of fruits and vegetables appear in tables that steer the home chef to grilling perfection. Although these recipes are compiled from earlier books in the Weber series, they have been updated to include recent grilling techniques, such as reverse searing.--Knoblauch, Mark Copyright 2017 Booklist
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review
Purviance, the Weber grill company's master griller, has gone through more than 2,500 archival recipes from the past two decades to arrive at his favorite 250. His criteria were taste, ease of preparation, and creativity. These 250 recipes combine in a winning combination of classic backyard fare, simple snacks and entrées, and dishes with savory flavor pairings. For starters, there's a grilled peach and blue cheese bruschetta. A beef and lamb chapter includes three types of hot dogs, six burgers, and numerous steaks, including a ginger porterhouse and a rib eye topped with portobello mushrooms (which won the 2006 cook-off held across 10 Marine Corps installations). The remaining chapters cover pork, poultry, seafood, and sides, leaving room for seven desserts, including skillet blueberry cobbler. Each recipe is accompanied by a full-page color photo from L.A. food photographer Ray Kachatorian. To Weber's credit, there is barely a grill to be seen. The perfect char on a skewered shrimp and the uniform sear marks on a platter of pork chops are all the marketing needed. (Apr.) © Copyright PWxyz, LLC. All rights reserved.
(c) Copyright PWxyz, LLC. All rights reserved
Review by Library Journal Review
Grill manufacturer Weber has been publishing cookbooks since the 1950s. For this new collection, grilling guru and best-selling author Purviance (Weber's New American Barbecue) narrowed more than 2,500 Weber recipes to 125 of the best. In course- and ingredient-based chapters (e.g., starters, beef and lamb, pork, desserts), the author collects foolproof favorites such as grilled oysters with four sauces, easy roasted rosemary chicken, new potato salad with bacon and onions, and skillet blueberry cobbler. Accompanied by all-new photographs and practical tips, these easy dishes will interest just about everyone. VERDICT A solid selection of everyday and classic grilling recipes with an occasional twist. Highly recommended. © Copyright 2017. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
