55 internautes sur 60 ont trouvé ce commentaire utile
John G. Gleeson Sr.
- Publié sur Amazon.com
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. Pizza on the grill is something I like to do, but I am challenged by the idea of doing a stir fry there. Or a braise; that process is not associated with traditional grilling but here it is, with detailed directions.
Yeah, I take pride in my burgers, steaks and chicken dishes, but the passage of time and this book bring new challenges (not too difficult) to put new and different palate pleasers on the table. I like that; after all, who wants to do the same ol' dishes all the time? The variety of food, like the variety of music is one thing that keeps things interesting!
But for all this philosophising, if the recipes in a cookbook do not deliver the goods, friends, pass on. My wife and I just spent a couple of hours listing dishes I will do soon. Folks who have been cooking a while can read the goodness in a recipe without actually cooking it. That's how we pick out recipes to try from our kitchen library.
The book is organized as well as I have come to expect from this series: there are four sections on starting grills and the various cooking techniques. Then follows sections on red meat, pork, poultry, seafood, veggies and desserts. All recipes have color pictures of the finished product and there are too many well illustrated cooking tips along the way to mention. One neat feature is the "recipe remix" wherein some of Weber's older recipes from the 1960s are "reimagined for how we eat today". Of course, no Weber book would be complete without recipes for rubs and sauces, which appear at the end of the book, but also as part of many of the recipes (200+).
For an old guy who cooks outside, even in the depth of our Michigan winters, Jamie's series of cookbooks has provided family and friends with an uninterrupted series of goodies that have been flavorful and easy to cook. The emphasis on flavor and easy of preparation continue in this fine work. If you are experienced in outdoor cooking or if you are thinking about putting a toe in the water, you can't go wrong with this book. If you like the challenge of a new cuisine or want to try a dish that you have not done before, this book is right on.
I suspect that this is why Weber cookbooks sell so well consistantly: they deliver!!
That way, if Mike Kempster knocks on my door, I'm ready!!
22 internautes sur 23 ont trouvé ce commentaire utile
Matthew K. Morgan
- Publié sur Amazon.com
Format: Format Kindle
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. It describes everything needed for the creation of excellent hamburgers - selection of ground beef, shaping of patties and how to grill them without drying them out or tearing them up on the grates. These pages of grilling wisdom are very useful and quite interesting to read - I have learned a thing or two from them, though I have been grilling outside for several years.
As I mentioned above, this cookbook has a similar format as some of Purviance's other books on grilling. The basic page layout is the same - each recipe is presented with a full-color photo and has step-by-step preparation instructions to ensure success. Many of the recipes have a small Tip section, set apart from the rest of the write-up that explains a specific technique or ingredient used in the preparation of the dish in question.
Results of these recipes so far has been excellent. They have (so far) produced finished dishes that are full of flavor and they look and smell great. And, this is not just a repackaged collection from his other books, this collection has many recipes that are not in the other books.
Weber's New Real Grilling is a very nice cookbook on the subject of grilling. In addition to gorgeous photos of food, it includes a lot of good grilling advice and it has a collection of recipes that are not a rehash from other books by the same author. It's a very good collection and it's very definitely a fine addition to the griller's library of books on grilling.
19 internautes sur 21 ont trouvé ce commentaire utile
- Publié sur Amazon.com
Since Weber's Big Book of Grilling, I've found myself questioning whether or not Jamie Purviance can out-do a near-Biblical book for grillers.
For some time, there were nice books that I was happy to own, but nothing quite so iconic, including the original Weber's Real Grilling
Then came Weber's Way to Grill: The Step-by-Step Guide to Expert Grilling (Sunset Books), which I thought was the final must-have "this is Joy of Cooking for grills" book anyone would need.
And now, Jamie Purviance graces us with New Real Grilling -- another "I've been grilling for almost two decades, and I still learned stuff" kind of book that any Weber owner simply must have.
Like any of his past books, New Real Grilling is sectioned out by what you're grilling (meat types, vegetables, fruit, bread, dessert) which makes it a ridiculously simple reference. Want to know how to tell when steak is done? Flip to the front of the steak section. Pork chops? In front of the pork section. A nice addition in this book is "remixed" recipes from past Weber books, where you can see the original recipe and an updated twist on it on the opposing page.
Of course, the book is packed with gorgeous photography, and recipes for gourmet meals that are ridiculously simple to make when you read how easily Jamie breaks everything down. Seriously, if you've never grilled before, you could make Thanksgiving dinner with this book.
If you've been grilling for a while, buy this book. If you just like cookbooks, buy this book. If you need a gift for someone who you once saw make hamburgers on a grill, buy them this book. If you've never touched a grill before, buy Weber's Way to Grill (really, it's better for beginners, even though this is a great book) and this book.
9 internautes sur 9 ont trouvé ce commentaire utile
- Publié sur Amazon.com
Love it : Jamie Purviance provides outstanding recipes. Any serious Grill Meister wannabe should study his teachings.
Hate it: Unfortunately, the book is poorly manufactured and falls apart. I am very disappointed about this. The book fails to meet a basic quality requirement known as "fitness for use". Cookbooks should be made durable enough to be used!
What should you do??? Buy the book for the fantastic recipes, but know that if you use it, the pages will separate.
Weber get with it !!!
7 internautes sur 8 ont trouvé ce commentaire utile
- Publié sur Amazon.com
It is so sad to see a publisher who cannot make a book binding that lasts more than a week. This book fell apart in one week. Now I have to use my three hole punch and put the pages into a 3-ring binder. This should be unnecessary. It would be honorable for the publisher to offer a free exchange after he figures out how to make a binding that lasts. Others have complained of the same problem.