• Tous les prix incluent la TVA.
Il ne reste plus que 13 exemplaire(s) en stock (d'autres exemplaires sont en cours d'acheminement).
Expédié et vendu par Amazon. Emballage cadeau disponible.
Weber's New Real Grilling... a été ajouté à votre Panier
+ EUR 2,99 (livraison)
D'occasion: Bon | Détails
État: D'occasion: Bon
Commentaire: Ships from the USA.Please allow up to 21 business days for delivery.  A copy that has been read, but remains in clean condition. All pages are intact, and the cover is intact. The spine may show signs of wear. Pages can include limited notes and highlighting, and the copy can include "From the library of" labels or previous owner inscriptions. Biggest little used bookstore in the world. Second City Books - the first place to look for second hand books.
Vous l'avez déjà ?
Repliez vers l'arrière Repliez vers l'avant
Ecoutez Lecture en cours... Interrompu   Vous écoutez un extrait de l'édition audio Audible
En savoir plus
Voir les 3 images

Weber's New Real Grilling: The ultimate cookbook for every backyard griller (Anglais) Broché – 2 avril 2013

Voir les formats et éditions Masquer les autres formats et éditions
Prix Amazon
Neuf à partir de Occasion à partir de
"Veuillez réessayer"
EUR 26,48
EUR 20,71 EUR 10,80
Note: Cet article est éligible à la livraison en points de collecte. Détails
Récupérer votre colis où vous voulez quand vous voulez.
  • Choisissez parmi 17 000 points de collecte en France
  • Les membres du programme Amazon Premium bénéficient de livraison gratuites illimitées
Comment commander vers un point de collecte ?
  1. Trouvez votre point de collecte et ajoutez-le à votre carnet d’adresses
  2. Sélectionnez cette adresse lors de votre commande
Plus d’informations
click to open popover

Offres spéciales et liens associés

Descriptions du produit

Présentation de l'éditeur

Grilling out is an essential part of the American culture, and Weber's name is synonymous with barbecue, bringing friends and families together to create moments that make lasting memories. Weber's New Real Grilling celebrates the joy of being in the backyard and gathering around the grill. Complete with more than 200 simple, classic, and—most of all—drop-to-your-knees delicious recipes, this book explores the foods and flavors that are made for grilling: the very best recipes for beef, pork, poultry, and seafood, small plates, vegetables and sides, desserts, and the best rubs, marinades, brines, and sauces. Find basic grilling skills, valuable tips, and tried-and-true techniques in Weber's New Real Grilling that will turn any griller into an expert outdoor entertainer.
Weber's New Real Grilling includes:
  • 200 delicious recipes, each with a full-color photo
  • A guide on mastering the basics, including essential tools, advice on how to stock the griller's pantry, knife skills, common techniques, and more
  • Tips on various grill set ups, different fuel types including lump charcoal and how to us and control it, plus grill cleaning essentials and safety
  • Advanced Training on how to get the most from your grill with smoke cooking basics, rotisserie cooking, pizza on the grill, and using a wok to stir-fry on the grill
  • Grill skills sections with tips, tricks, and how-tos of barbecue favorites for perfect steaks, ribs, turkey, and salmon
  • Fun detours into the past with classic recipes from Weber's grilling archives -- complete with an update for modern palates
  • Classic remix recipes which dive into Weber's grilling archives and update classic recipes for the modern palate.

Biographie de l'auteur

Jamie Purviance graduated from Stanford University and the Culinary Institute of America (with high honors) before earning a reputation as one of America's top grilling experts. He is the author of several cookbooks, with millions of copies sold, and his articles have appeared in numerous publications, such as Bon Appétit, Better Homes and Gardens, Cooking Light, EatingWell, Town & Country, and the Los Angeles Times. One of his recent books, Weber's Way to Grill, was a finalist for a James Beard Award, and two of his cookbooks have been New York Times best sellers. Purviance teaches grilling at schools and resorts all over America and has appeared on many national television shows: Today, The Early Show, Good Morning America, and The Oprah Winfrey Show-as well as on PBS, CNN, and the Food Network.

Aucun appareil Kindle n'est requis. Téléchargez l'une des applis Kindle gratuites et commencez à lire les livres Kindle sur votre smartphone, tablette ou ordinateur.

  • Apple
  • Android
  • Windows Phone
  • Android

Pour obtenir l'appli gratuite, saisissez votre numéro de téléphone mobile.

Détails sur le produit

Commentaires en ligne

Il n'y a pas encore de commentaires clients sur Amazon.fr
5 étoiles
4 étoiles
3 étoiles
2 étoiles
1 étoile

Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: 4.7 étoiles sur 5 200 commentaires
91 internautes sur 99 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Up To The Weber/Purviance Standard!! 5 avril 2013
Par John G. Gleeson Sr. - Publié sur Amazon.com
Format: Broché Achat vérifié
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!!
46 internautes sur 48 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Great Book on Grilling 27 mai 2013
Par Matt 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.
37 internautes sur 42 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Another brilliant addition to the Weber library 8 avril 2013
Par Kevin Nicholls - Publié sur Amazon.com
Format: Broché Achat vérifié
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.
23 internautes sur 26 ont trouvé ce commentaire utile 
1.0 étoiles sur 5 Love it - Hate it 21 décembre 2013
Par M M. - Publié sur Amazon.com
Format: Broché Achat vérifié
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 !!!
11 internautes sur 14 ont trouvé ce commentaire utile 
1.0 étoiles sur 5 Good recipes but the book falls apart 24 août 2013
Par William Lane - Publié sur Amazon.com
Format: Broché
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.
Ces commentaires ont-ils été utiles ? Dites-le-nous

Rechercher des articles similaires par rubrique


Souhaitez-vous compléter ou améliorer les informations sur ce produit ? Ou faire modifier les images?