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Weber. Философия гриля
Джейми Первиэнс, эксперт в области приготовления блюд на разных типах грилей, делится своими секретами со всеми, кто хочет овладеть искусством барбекю. В своей книге он рассказывает о том, как выбрать и подготовить гриль к работе, что нужно знать о приготовлении блюд из мяса, рыбы, птицы, овощей, фруктов, чтобы они всегда получались удачными и, конечно, дает множество рецептов блюд на любой вкус.
320 pages, Paperback
Published January 1, 2013
6 people are currently reading
166 people want to read
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Displaying 1 - 8 of 8 reviews
May 18, 2022
Review originally published June 2010
It’s officially barbecue season! Well, I don’t exactly know when it officially begins or ends, but last week the aroma in the air definitely reminded everyone to make sure the propane tank is full or the charcoal is in the garage. The signs are everywhere. Grill sales, end caps full of condiments, brat buns, and s’mores makings, even the new books on the library shelves. Yes, it’s that time of year again.
Of course, I can’t help but peruse the new book shelves whenever I can and it’s never disappointing. As I thought about the grill season upon us, there it was, right in front of my face, sparkly and new, no binding crease yet evident: Weber’s on the Grill: Chicken and Sides.
How could I not pick it off the shelf? Actually, it was more out of curiosity as to how a book on chicken could be that thick. Well, I guess when you include 66 chicken recipes, 22 recipes for sides and another 27 quick marinades, rubs and sauces, you’re bound to get a bunch of pages.
Author Jamie Purviance went all out with fabulous recipes and full color pictures of the delectable dishes. Who knew you could make salsa without tomatoes? Apparently anyone who works with jicama, I guess.
Well, I couldn’t help but wonder if Jamie was just an expert with chicken or if I’d find more, so I did what any other librarian would do and searched the catalog for anything else written by Jamie Purviance and was not disappointed.
There sat an even bigger, thicker book with not only chicken, but grilling basics, red meat, pork, seafood, vegetables, and even fruit--pineapple, apples, apricots, bananas, pears, figs--and a most intriguing recipe for grilled peaches.
I’m not sure there is anything Weber’s Way to Grill: the Step-by-Step Guide to Expert Grilling missed. The first chapter even includes how to start a charcoal fire or gas grill and judging heat levels. I don’t think anyone could disappoint their guests with this book as a guide!
Whether you’re grilling, tailgating, planning a picnic, or any other outdoor feast, head to the 641.578 area of your favorite La Crosse County library branch, and the next time you fire up your grill you’ll be the envy of your family and the neighborhood. If you’re in the market for a new grill, you can even find consumer information here at the library to help you finalize your decision.
For more grilling resources, check our catalog on-line at www.lacrossecountylibrary.org or visit your county library branch in Bangor, Campbell, Holmen, Onalaska, or West Salem. Happy grilling!
Find this book and other titles within our catalog.
It’s officially barbecue season! Well, I don’t exactly know when it officially begins or ends, but last week the aroma in the air definitely reminded everyone to make sure the propane tank is full or the charcoal is in the garage. The signs are everywhere. Grill sales, end caps full of condiments, brat buns, and s’mores makings, even the new books on the library shelves. Yes, it’s that time of year again.
Of course, I can’t help but peruse the new book shelves whenever I can and it’s never disappointing. As I thought about the grill season upon us, there it was, right in front of my face, sparkly and new, no binding crease yet evident: Weber’s on the Grill: Chicken and Sides.
How could I not pick it off the shelf? Actually, it was more out of curiosity as to how a book on chicken could be that thick. Well, I guess when you include 66 chicken recipes, 22 recipes for sides and another 27 quick marinades, rubs and sauces, you’re bound to get a bunch of pages.
Author Jamie Purviance went all out with fabulous recipes and full color pictures of the delectable dishes. Who knew you could make salsa without tomatoes? Apparently anyone who works with jicama, I guess.
Well, I couldn’t help but wonder if Jamie was just an expert with chicken or if I’d find more, so I did what any other librarian would do and searched the catalog for anything else written by Jamie Purviance and was not disappointed.
There sat an even bigger, thicker book with not only chicken, but grilling basics, red meat, pork, seafood, vegetables, and even fruit--pineapple, apples, apricots, bananas, pears, figs--and a most intriguing recipe for grilled peaches.
I’m not sure there is anything Weber’s Way to Grill: the Step-by-Step Guide to Expert Grilling missed. The first chapter even includes how to start a charcoal fire or gas grill and judging heat levels. I don’t think anyone could disappoint their guests with this book as a guide!
Whether you’re grilling, tailgating, planning a picnic, or any other outdoor feast, head to the 641.578 area of your favorite La Crosse County library branch, and the next time you fire up your grill you’ll be the envy of your family and the neighborhood. If you’re in the market for a new grill, you can even find consumer information here at the library to help you finalize your decision.
For more grilling resources, check our catalog on-line at www.lacrossecountylibrary.org or visit your county library branch in Bangor, Campbell, Holmen, Onalaska, or West Salem. Happy grilling!
Find this book and other titles within our catalog.
July 18, 2009
Comprehensive grilling book loaded with photos and excellent instructions that teach you how to use either a gas or charcoal grill. Weber did a great job with this book. Tasty recipes.
March 20, 2025
Love this cookbook. Got it as a gift close to 20 years ago and I still use it regularly.
June 15, 2012
The sub-title or strap-line to this book could equally read "Finally, you have no excuse for serving your guests boring, cremated remains!" Outdoor grilling could even be fun. How about that!
This heavy, soft-covered book (oh, how this reviewer hates those combinations - make it hard and make it proud!) is immediately discernible as a reference work of love. Both beginner and expert grill-master alike will surely find things here to keep them occupied. Of course, a fair chunk of this book is given over to learning the basics but are you ever too old to learn something new? A possibly different approach? Don't be a stubborn so-and-so and at least take a speed read...
Anyway, the basics of grilling is the first section and you are really taken to "Grilling 101" by looking at the different types of charcoal fuel and how to start a charcoal fire. Oh, it can sound so easy but there are many differences and since the fire IS your primary work tool you should invest the time and trouble to get it right and to master it... or just buy a gas grill, press on and hope for the best (the book also covers gas grills... and the recipes remain equally valid). Purists argue incessantly about which is best - charcoal or gas - and the answer is probably both for different reasons.
As you would expect, with the book being branded by grill-makers Weber, their products feature quite prominently but it is not the case that other grills won't give you essentially the same results. Things might look a little different, mostly if you are a really new beginner and are following the pictures... If you are a professional using your grill(s) extensively then, of course, Weber will argue that certain features might make your life easier. This reviewer will point out, without any commercial sponsorship or vested interest, that after having a succession of cheap gas and charcoal barbecues over the years, he has began to appreciate the subtle differences of Weber grills. If unsure, buy a cheap one and trade up later.
The whole world of grilling is carefully and expertly explained and such is the friendly nature of this book you don't really realise just how much knowledge you are learning. Even if you don't have a grill and were thinking about it, just having this book will inevitably sway you... The ultimate in aspiration and thought-provoking excellence!
Once you get past the very compressive introduction to grilling and a look at the different grills and associated equipment it is time to turn to the food. Split into their own categories of red meat, pork, poultry, seafood, vegetables and fruit - you soon begin to appreciate that nearly anything can be (successfully) grilled should you put your mind to it. Each section is colour-coded and features its own mini index before covering the various methods of grilling ingredients that will combine into a finished meal. Did you know that there were five ways to grill a hamburger for example? Throughout the recipes there are also many other hints and tips, some directed at a specific dish and some others that are more broader in nature.
Hurrah!, no "standard" YUM complaint here. The recipes feature an approximation of preparation and cooking time. The layout of the recipes and the language used make them very easy to understand and follow! You don't hear that "complaint" so often. Follow the instructions carefully, don't think about making any shortcuts, customisations, substitutions and the like and you won't go wrong (pay attention to the food on the grill though!).
This is an excellent primer and introduction to the art of grilling, an encouraging educator and purveyor of many recipes that should keep you, your family and guests culinarily entertained for quite a time. Amazingly, for a book of this kind, there is no hyperbole. Just facts, encouragement, advice, inspiration and the rest is down to you, the weather and a little bit of luck from the grill gods. You wouldn't want it TOO easy now, would you.
Here in Finland it is sadly typical to share a large part of the outdoor grilling season with damn mosquitos that want to eat you alive. Dancing whilst fiddling with hot coals is not to be recommended. Now that IS an omission in this book. The author could have foresaw that...
Weber's Way to Grill: The Step-By-Step Guide to Expert Grilling, written by Jamie Purviance and published by Sunset Books/Weber. ISBN 9780376020598, 320 pages. Typical price: GBP10. YYYYY.
// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //
This heavy, soft-covered book (oh, how this reviewer hates those combinations - make it hard and make it proud!) is immediately discernible as a reference work of love. Both beginner and expert grill-master alike will surely find things here to keep them occupied. Of course, a fair chunk of this book is given over to learning the basics but are you ever too old to learn something new? A possibly different approach? Don't be a stubborn so-and-so and at least take a speed read...
Anyway, the basics of grilling is the first section and you are really taken to "Grilling 101" by looking at the different types of charcoal fuel and how to start a charcoal fire. Oh, it can sound so easy but there are many differences and since the fire IS your primary work tool you should invest the time and trouble to get it right and to master it... or just buy a gas grill, press on and hope for the best (the book also covers gas grills... and the recipes remain equally valid). Purists argue incessantly about which is best - charcoal or gas - and the answer is probably both for different reasons.
As you would expect, with the book being branded by grill-makers Weber, their products feature quite prominently but it is not the case that other grills won't give you essentially the same results. Things might look a little different, mostly if you are a really new beginner and are following the pictures... If you are a professional using your grill(s) extensively then, of course, Weber will argue that certain features might make your life easier. This reviewer will point out, without any commercial sponsorship or vested interest, that after having a succession of cheap gas and charcoal barbecues over the years, he has began to appreciate the subtle differences of Weber grills. If unsure, buy a cheap one and trade up later.
The whole world of grilling is carefully and expertly explained and such is the friendly nature of this book you don't really realise just how much knowledge you are learning. Even if you don't have a grill and were thinking about it, just having this book will inevitably sway you... The ultimate in aspiration and thought-provoking excellence!
Once you get past the very compressive introduction to grilling and a look at the different grills and associated equipment it is time to turn to the food. Split into their own categories of red meat, pork, poultry, seafood, vegetables and fruit - you soon begin to appreciate that nearly anything can be (successfully) grilled should you put your mind to it. Each section is colour-coded and features its own mini index before covering the various methods of grilling ingredients that will combine into a finished meal. Did you know that there were five ways to grill a hamburger for example? Throughout the recipes there are also many other hints and tips, some directed at a specific dish and some others that are more broader in nature.
Hurrah!, no "standard" YUM complaint here. The recipes feature an approximation of preparation and cooking time. The layout of the recipes and the language used make them very easy to understand and follow! You don't hear that "complaint" so often. Follow the instructions carefully, don't think about making any shortcuts, customisations, substitutions and the like and you won't go wrong (pay attention to the food on the grill though!).
This is an excellent primer and introduction to the art of grilling, an encouraging educator and purveyor of many recipes that should keep you, your family and guests culinarily entertained for quite a time. Amazingly, for a book of this kind, there is no hyperbole. Just facts, encouragement, advice, inspiration and the rest is down to you, the weather and a little bit of luck from the grill gods. You wouldn't want it TOO easy now, would you.
Here in Finland it is sadly typical to share a large part of the outdoor grilling season with damn mosquitos that want to eat you alive. Dancing whilst fiddling with hot coals is not to be recommended. Now that IS an omission in this book. The author could have foresaw that...
Weber's Way to Grill: The Step-By-Step Guide to Expert Grilling, written by Jamie Purviance and published by Sunset Books/Weber. ISBN 9780376020598, 320 pages. Typical price: GBP10. YYYYY.
// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //
May 18, 2014
I got this as a birthday present for my husband and then hijacked it. It has delicious recipes with everything from tofu steaks, mahi mahi, grilling fruit, and all your regular barbecue items. Jamie Purviance went to culinary school and went to town on the barbecue arena, so the recipes are a lot fancier than my usual throw-it-together dinners; I usually have to look up an ingredient and have experimented with a lot of new foods/spices/cheeses. Everything I have tried is delicious. The recipes include lots of pictures to explain step-by-step how to make your dish. Anyway, highly recommended.
November 3, 2012
Best grill book I've read
April 19, 2013
Outstanding
December 22, 2014
wegweisend!
Displaying 1 - 8 of 8 reviews