Weber's Art of the Grill: Recipes for Outdoor Living

by Jamie Purviance, Mike Kempster (Foreword), Tim Turner (Photographer)

The art of grilling means so much more than burgers around the picnic table. Whether using charcoal kettle barbecues or gleaming top-of-the-line backyard kitchens, today's grill lovers can create a fantastic range of sophisticated dishes. Folks are firing up the barbecue more often than ever these days, and no one understands the lure of the flame like the people at Weber, the preeminent maker of home grills. Their delightful cookbook brings grilling to a whole new level. It starts off with techniques, tricks, and tools of the trade; includes basic sauces, bastes, rubs, and marinades; and continues with more than 100 fabulous recipes for everything from your classic burger and perfect steak to succulent garlic-mint chicken, spicy swordfish, and vegetarian entrees with a smoky accent. And to quench an outdoor thirst, there are ideas for the right wine or microbrew to serve with them. Also included are tips for entertaining with sizzle and menu suggestions for both casual and celebratory occasions. Full of festive and luscious photographs, Webers Art of the Grill is a year-round treat for any backyard chef.

Genres: Cookbooks, Cooking, Reference, Nonfiction

208 pages, Hardcover

First published March 1, 1999

About the author

Jamie Purviance is a graduate of Stanford University and the Culinary Institute of America. He is an accomplished chef and teacher who has helped millions of people to grill like professionals. He is a regular contributor to national newspapers and magazines in America and is the author of many best-selling cookbooks, including Weber's Real Grilling and Weber's Charcoal Grilling.

Reviews

[Kimberly Ann]

Good innovative ideas for grilling...taking grilling to the next level of "cookery". These recipes are not just for "dad" & the BBQ gang any longer, they are for the serious cook.

Fresh new innovative ideas, nice pictures.

[John G.]

Gorgeous book, useful and informative book as well. Has some excellent recipes too. Worth grabbing if you truly enjoy grilling as I do, especially on Weber grilles.

[Liquidlasagna]

I bought this one because it was published by Chronicle Books, who almost never make a bad cookbook, much like Ten Speed Press.

The book is well liked by many people, and it doesn't really matter that much if you own a weber grill, or have gas or charcoal to enjoy it.

I'm never keen on coffeetable books for 'near beginners' or the excessive use of pictures, but I think for someone who wants to try to be moderately fancy, the recipes are well done to be easy as possible. What people say is that the food actually cooked highly resembles the photograph, so i think that's one of the nicer things any book publisher can do.

The photographs are pretty monsterous, and I think it makes it a great confidence booster!

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And the wine notes are interesting:

Salmon with Brown Sugar and Mustard Glaze

Note: A ripe Pinor Noir gives an impression of sweetness to complement the glaze on this salmon, yet it will stand up to the rich fish and spicy mustard.

Hamburgers of Their Dreams
Note: A jammy red wine will match this burger and fixins perfectly. Consider a Zinfandel... Don't be afraid to chill your selection for a short while beforehand.

Prime Rib with Texas Dry Rub
Note: Even a highly seasoned prime rib will taste bitter with a red wine that's lighter than you'd pair with a T-bone or filet steak. Try a Spanish Rioja or an Italian Sangiovese.

Tandoori Chicken Pieces
Notes: Spicy but not hot, these chicken pieces can be enjoyed with a variety of straightforward wines, both white and red. Beer lovers will do nicely with an English-style ale.

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Neat Recipes

Garlic and Mint Roasted Chicken
garlic - mint - chili powder
orange juice - soy sauce
black pepper - kosher salt - olive oil

Prosciutto-Wrapped Shrimp

Thin Crusted Pizza with Chicken, Kalamata Olives and Fontina Cheese
chicken - kalamata olives - shredded fontina
red onion - parsley
(no tomato sauce, no italian spice mixtures)

Bodacious Porterhouse Steaks with Sexy Barbecue Sauce
red wine - ketchup - dark molasses
dijon - worcestershire sauce - red wine vinegar
chili powder - celery seed - kosher salt
curry powder - cumin

Steak and Tomato Kebobs with Avocado Cream

rub
garlic - dry mustard - chili powder - cumin
kosher salt - paprika - ground coriander

sauce
haas avocado - seedless cucumber - sour cream
green onions - fresh dill - tabasco
lime juice - salt

Smoky Pulled Pork Sandwich

rub
paprika - brown sugar - chili powder
cumin - sugar - kosher salt
black pepper
(for 4-5 lbs of Boston Butt/boneless pork shoulder roast)

sauce
cider vinegar - brown sugar - tabasco - kosher sauce

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i might agree with the criticism of others

The Barbecue Bible by Steven Raichlen and James McNair's Grill Cookbook, or Schlesinger and Willoughby's Thrill of the Grill are much more superior books