Weber's Charcoal Grilling: The Art of Cooking with Live Fire

Books on outdoor grilling abound, but few get the job done as concisely as Weber's Charcoal Grilling . Addressed, as most such books are, to the male cook, this collection of 115 attractive recipes, which range from rubs and sauces to desserts--and includes, besides the basics, the tasty likes of Filet Mignon Steaks with Martini Marinade; Dutch Oven Jambalaya; and Caribbean-Spiced Grouper with Yellow Pepper Sauce--necessarily concentrates on technique. A comprehensive, color-photo-illustrated section on fire-mastery helps guide readers through fundamentals and more advanced approaches like outdoor smoking. Included also are portraits of successful guy-grillers, which should provide further encouragement to the grilling-diffident. With good notes on shopping and grilling pitfalls--how to avoid fish sticking to the grill is one--this is an excellent, to-the-point guide. --Arthur Boehm Jamie Purviance graduated from Stanford University and the Culinary Institute of America (with high honors) before launching his career as a food writer for major magazines and newspapers, such as Bon Appetit, Better Homes and Gardens, Cooking Light, Eating Well, Fine Cooking, Town & Country, and the Los Angeles Times. He is the author of several popular cookbooks, including his latest, “Weber's Way to Grill,“ a New York Times bestseller. He teaches cooking 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, the History Channel, and the Food Network.