Customer Reviews:
Versatile marinades and glazes.......2007-07-25
The outdoor grilling & barbecuing season where I live is far too short. As such, I take every opportunity I can to fire up the grill. I've made many of the entrees in this book & have sometimes used the marinades and/or glazes for cuts of meat or kinds of seafood other than those specified on the recipes. All have been quite good. In some instances, I have increased or decreased certain ingredients but, only due to personal taste and not due to any shortcoming of the actual recipe. I also appreciate the suggestions for sides and desserts although there are no recipes for those.
A few cooks may be rather dismayed with some of the long lists of ingredients. However, the labor isn't really that much & the returns on that labor are worth it. Further, many of these marinades, sauces, glazes, chutneys, etc. can be made from a day to a few days ahead. Most even benefit from having been prepared in advance so that ingredients marry well!
Tips abound on do-aheads as well as the requisite grilling and barbecuing how-tos. Altogether, an easy-to-use, foolproof (well, unless you forget you've got something on the grill) and reasonably-priced book of some fine, tasty grilled/barbecued dishes. Tonight, it's teriyaki salmon and Thai-high barbecued shrimps with a side of yellow rice!
good book.......2007-02-12
This book is very practical and easy to follow. It gives preperation instructions for grilling, smoking, and baking for each recipe. It also give instructions for steps you can do in advance. The only reason I give this book a 4 is because it uses some comercial products, such as plum sauce and green tobasco. I prefer to make everything from scratch. Otherwise I would recomend this book.
Yeah Baby Yeah.......2002-05-16
This is one of the barbecue books that you need to own. I have a few burger/barbecue books and this one as well as burger meisters are the best.
wow.......2001-10-17
I always use recipies from this book when I entertain. All the guests are impressed with my spectacular presentation. The biggest secret of all I REALLY DO NOT KNOW HOW TO COOK!
Buy this book now
Origional, Spicy and Delicious!.......2000-06-07
This book put me over the top as a great BBQ man! Using these recipies along with the grilling tips has made me the expert among friends. My friends demand that I make either All Star Asian ribs or Spicy Szechwan Chicken at every BBQ. I've even had a restaurant owner ask me how I do it! If you want to impress your friends with incredible food and leave them asking for more- buy this book. The other books in this series are incredible as well.
Book Description
"Having grown up in a barbecue restaurant family, I bond immediately with anyone who has a master's touch at the grill and barbecue pit. Elizabeth Karmel is the genuine article, understanding (and able to clearly articulate) that delicate interplay between food and fire, flavor and finesse."
—Rick Bayless, chef and owner of Frontera Grill/Topolobampo and host of Public Television's Mexico: One Plate at a Time
"Elizabeth Karmel was born in North Carolina, weaned on pulled pork, and has spice and smoke in her bones. This authoritative, opinionated, and just plain mouth-watering book will tell you everything you need to know about barbecue from someone who's spent a lifetime walking the walk and talking the talk."
—Steven Raichlen, author of How to Grill and BBQ USA and host of Barbecue University on PBS
"Finally, the woman who has taught me everything I know about grilling has come out with her own book. Whether you are a beginner or a seasoned grillmeister, Taming the Flame is the book for you."
—Sara Moulton host, Food Network's Sara's Secrets, and executive chef, Gourmet magazine
"Just when you thought grilling could not get any more straightforward or delicious, Elizabeth Karmel shows you what you were missing: skillful techniques and remarkable flavors. Great grilling starts here!"
—Chef Charlie Trotter, Chicago
"Elizabeth Karmel is a breath of fresh air on the barbecue circuit. In Taming the Flame, she gives expert instruction and she tells all the barbecue secrets we boys tend to keep to ourselves."
—Mike Mills four-time World Champion,Memphis-in-May BBQ competition
Customer Reviews:
The Best Grilling Book I Own.......2006-11-22
I bought this book on a whim and have been amazed at how comprehensive, easy to read and execute, and just fun the book is. My husband has really gotten into grilling in the last year, and we have a small library of top grilling titles, and this is always our go-to. When, for example, we wanted to grill Cornish game hens, this book was the only one with a recipe (and a delicious one at that). If you like grilling, you must own this book!
Best book for developing the skill of grilling.......2006-11-10
Over the last several years I have been working on developing the skill to really make grilling work. I have collected a lot of books on grilling and honestly have found most to be a list of recipes rather than useful information about using the grill. In fact, a lot of them seem to just say "then grill for x minutes" after spending a page on the prep.
This book is different in that it really helps to develop an understanding of how grilling works. This allows me to develop skill, rather than just repeat instructions (with mixed results).
I am most fond of the "101" sections at the beginning of each food type. It really helps to lay out the process. These sections often repeat information shown elsewhere in the book, which at first annoyed me. However, I now find that having it all in one place allows me to quickly review before grilling.
On the negative, I think they went a little overboard with the number of recipes. For example, there are several steak recipes that really are just about how to make a sauce to put on the steak after grilling. The book is fairly priced even if I never use them, but it does force me to sort through a lot of these "quasi" ideas to find the good recipes. Related to that, the attempts to personalize each recipe became tiring. In a few places it was kind of nice, but after a while you feel like you are reading her diary. As my rating shows, neither of these was a big enough issue to detract from the overall excellent nature of the book.
I will be giving a copy out to many people on my Christmas list.
I should know, I tested the recipes!.......2006-01-12
Culinary school did not teach me how to man handle the grill, Elizabeth Karmel did! This book will light your fire and keep it burning; even in mid February when you're sporten your long undies.Taming the Flame is full of great tips, tricks, and techniques. If you don't own this book my guess is you're just flat out grilling wrong!
-Lisa Taylor, VT
Fabulous Flame Tamer.......2005-10-25
If you follow the clear step-by-step instructions from lighting the fire to clean-up and select any recipe in this well written, fun to read book, you will have a wonderful meal and increase your confidence about grillilng.
Catch the Passion & Heat.......2005-07-22
Having sizeable Grill/BBQ cookbook collection already, it takes something to catch my eye and add at this point. Browsing through this one did it.
She is definitely into it, and conveys this energy and expertise in this over 350 page offering. It will provide basics for initiate and wealth of great recipes and tips for all up to expert.
Begins each unit with a 101 intro, as well there is great intro to types of grills and smokers, and glossary and sources along with a menu suggestion section. Nice style with about 20 4 color photos of some dishes makes for an attractive cookbook. Further, great grilling time charts in every section which are very useful!
What caught my perusing eye was such creative entrys as "Beer Can Turkey" (already into the Chicken on the Can); Sweet Pork Sausages in a Dijon-White Wine Sauce; French Onion Dip burgers; Jack and Coke Soaked Pork chops; Portobello Mushroom Dip with Pita Points; Italian Grilled Cheese Skewers; and a terrific twenty source rub and sauce recipe section.
This adds much to the spectrum already out there, including Bobby Flay, James Purviance, Chris Schlessinger, Steven Raichlein, et al. Neat to see the ladies really into great grillin and BBQ, e.g. Karen Adler and Judith Fertig.
Fun book to read and use.
Book Description
The newest book in the popular Healthy Exchanges series features 150 easy recipes for the electric grill. JoAnna Lund offers dozens of healthy and delicious ways to get out of "the grilling rut." Sizzling selections include...
German Grilled Potatoes * Egg and Mushroom Sandwiches * Chicken Almondine Salad * New England Crab Cakes * Fried Apple Rings * Blueberry Thrill Snacks and many more
And with the Healthy Exchanges seal, readers can be sure that these low-salt, low-fat, low-sugar foods have been taste-tested to perfection.
Covering all three meals of the day, this book includes:
€ Recipe variations
€ Time-saving tips
€ Nutritional information
€ Diabetic exchanges
€ Weight-loss choices
With delicious choices for the entire family, readers won't be able to get enough of their grills.
Customer Reviews:
Met all my needs and more!.......2006-09-21
I didn't expect much from this book -- so it was even more enjoyable to realize that the book not only was full of recipes geared for my electric grill BUT included nutritional information for most of the elements I have to watch -- sugar content, carbs, protein, calories, fat. I heartily recommend this for people who are trying to eat healthy but find most cookbooks geared only to carbs or only to fat or only to calories, etc, who have electric grills (like the George Foreman) or who are looking for an economical cookbook.
Not what I hoped it would be.......2005-12-17
I love my new Cuisinart Griddler but, frankly, the instructions that came with it were pretty skimpy. So I went looking for a good cookbook that would explain how best to prepare fresh, healthy, delicious dishes using this marvelous appliance. `Hot Off the Grill' looked like just the thing: the focus appeared to be on HEALTHY eating, it had full nutritional info for each recipe, and the few pages I saw in the online preview (mostly for grilled veggies) looked interesting, with useful tips for cooking techniques.
Sadly, it proved not to be what I need or want. Here's why...
TOO MANY PROCESSED FOODS: Nearly every recipe calls for prepackaged and processed ingredients rather than for the fresh (and tastier) originals, with dishes such as pizza burgers made with catsup, "Italian" chicken made with fat-free Italian dressing, plus too many other recipes using onion flakes, dried parsley or basil, canned mushrooms, Bacon Bits, etc.).
TOO MUCH EMPHASIS ON BRAND NAME: The book reads like it was produced by the marketing department for Kraft/General Foods. Lund's list of preferred ingredients/brands in her introduction is more than enough to give the novice cook an idea of what to buy. Those endless references to Kraft or Oscar Mayer in so many of the recipes are pointless unless there's a commercial tie-in. Is there?
TOO MANY "HAPPY HOMEMAKER" RECIPES: A majority of the recipes look like they came from the back of a box of something or from a 1960s ladies magazine...with cutesy names and ersatz flavors: Grande Fish Fillets (fish in a mix of Catalina dressing, chili powder, dried parsley, and Ritz cracker crumbs) and Caribbean Ham Salad Sandwiches (processed ham, raisins, coconut, carrots, mayonnaise and cheddar cheese), Even those recipes that include fresh ingredients among the processed foods (and yes, there are many that do) seem bland and unimaginative to someone (me) who loves cookbooks by Rosso and Lukins and reads Cooking Light magazine cover to cover.
Pretty good, not great.......2005-09-21
There is not as much variety in the recipes in this book as I would have hoped. The ones that are there are, however, very good.
HAUGHT!!.......2005-08-20
There exist no words to accurately describe the decadence of this low-calorie, common-folk, butter-flavoured-aerosol-grease-sprayed haute-cuisine. Do yourself and your loved ones a favour... memorize this entire book and never, NEVER stray from its pages of wisdom. If God himself were to write an instruction manual to life, this book would be plagiarised. If you do not understand English, learn it immediately so you too can find sanctuary between the covers of this masterpiece. Ms. JoAnna M. Lund is a most remarkable visionary; her voluptuous use of Kraft singles is surpassed only by the wanton references to cultural insensitivity in her recipe titles. The only problem with this magna carta of the culinary world is that it does not come in a miniature form with which I could travel the world, feeling comforted in its oasis of sheer, unadulterated brilliance.
A "comfort food" cookbook for the George Foreman Grill.......2005-06-19
We bought my mother a George Foreman grill for Mother's Day, and she wanted a cookbook too, but Mom's cooking style is best described as "All American comfort food". The available cookbooks by Mr. Foreman and others had too many recipes for Moroccan or Cajun or Tex-Mex meals using condiments that aren't in her pantry. Hot Off The Grill came up when I did a search on "George Foreman Grills" and when I read the names of some of the recipes, I knew that this was the book Mom was looking for! So far she has made some of the burgers and grilled vegetables and they taste great, and she is very happy with the grill and this cookbook. And I am going to buy a copy for myself too ....
Book Description
Features 353 recipes including how-to information on grilling-and 16 color photos!
Innovative and modern dishes with easy-to-find ingredients and easy-to-follow instructions.
Known as "King of Q" in Canada, Chef Ted Reader is widely acclaimed for his cooking's cheeky inventiveness and fabulous flavors.
Customer Reviews:
Fabulous!.......2006-07-25
I won't live without this cookbook! I bought this (my second copy) for the cottage. I must have one at home and one at the cottage. I have yet to make a recipe that people don't rave about.
Ted's hot in the kitchen.......2004-05-31
I have become addicted to Ted Reader's cookbooks. His latest, On Fire in the Kitchen is as adventurous and enjoyable as his others.
He makes the amateur chef want to get back into the kitchen. One word of warning however: you won't want to go out to dinner again....between having fun cooking his recipes, and eating the results, dining out will become boring.
Put your favorite music on, put something special in your best crystal goblet, get out that funky apron....
And start cooking.
A devoted follower of the 'King of Q'.
takes grilling to a new level.......2003-11-11
I've been grilling since I was a kid and have more than a few grilling books. I completely agree with other reviewer's in that both of Ted's books in this series raise the bar for bbq'ing to an entirely new level. The reciepes taste amazing and are also fun to make. Some of the receipes take a little more time to put together...but they are worth every second of preperation!
The Only Grill Cookbook You'll Need.......2003-09-10
Ted Reader brings grilling to new levels. The recipes are simple to follow and understand, and the ingredients are easy to find. There is a wide range of recipes for everyone's taste. Ted makes grilling fun, adventurous, and most of all delicious. Using this cookbook you will be a master griller. Have fun.
Book Description
A guided tour through the wacky world of competitive barbecuing, The Grill of Victory introduces the fascinating people who cook for love, trophies, and all-important contest points. The book leads readers through Galax, Virginia’s “Smoke on the Mountain” competition, explaining how teams are organized; types of grills used, from rusty barrels to elaborate luxury models; the rules of competition (and how they’re sometimes broken); what judges are looking for; and how each competition fits into the "Memphis in May" barbecue competition circuit. Tips and tricks — including ways to spice up store-bought barbecue sauce — and winners' secrets to great grilling techniques, rubs, and sauces turn backyard chefs into BBQ champs.
Customer Reviews:
Barbecue Heads Check This OUT!!!.......2007-08-16
Buy this book NOW! This book gives a detailed account of the 1st Smoke on the Mountain BBQ contest in Galax VA as well as tales from the BBQ competition circuit. I was so lucky to compete in the third annual contest(2007) in the backyard section and after reading this book it was surreal. I met nearly all of the characters including the author (who kindly signed my book). What the Godfather was to mafia this book is to hardcore BBQ.
You don't have to be griller to enjoy this one..........2006-09-21
This book was fun to read, well written, and hard to put down. This is a must-read for anyone interested in getting involved with competetive barbecuing. Grillers and non-grillers alike will enjoy Mr. Brohaugh's wit, humor, and insight into the barbecuing circuit. Highly recommended.
Highly recommended, unique and informative reading.......2006-08-09
Ever wondered what it would be like to participate in a cooking contest? Highly recommended, unique and informative reading, The Grill Of Victory: Hot Competition On The Barbecue Circuit by William Brohaugh takes the reader into the intensely competitive world of barbecue competitions. Brohaugh (a BBQ judge for more than fifteen years on the Memphis in May circuit) brings to bear his experience and expertise to provide the reader with behind-the-scenes perspectives on what has evolved from backyard grilling for family and friends into a no-holds- barred competitive sport. The tools the competing BBQ teams, a sampling of the grilling secrets, and a descriptive touring guide to the towns and cities on the BBQ competition circuit art to be found within the pages of The Grill Of Victory. If you've ever felt the impulse to show what you can do in these kinds of events, first give Bill Brohaugh's The Grill Of Victory a quick and careful reading. Then you will be well advised and prepared as to what you are getting yourself involved in!
Great Book.......2006-05-15
If you are in to barbecuing read this book. I love to grill out and this book has brought my barbecuing to a whole new level. I really recomend this to everyone.
Book Description
Barbecue Nation is a culinary mosaic of what 14 million Americans like to do most when it comes to cooking--make dinner at the grill. Author Fred Thompson has searched across the U.S. for America's best backyard cooks and their favorite recipes--not chefs' fancy interpretations of barbecue classics or pitmasters' ways with barbecue that the reader can't reproduce at home, but 350 recipes that are easy to recreate in anybody's backyard. The book will reflect America's ever-changing populations, with recipes with the flavors of Cuba from South Florida, or Brooklyn-born Jamaican jerk, or the taste of Vietnam from the coast of Texas, as well as the country's regional bounties, including grilled salmon recipes from the Pacific Northwest, brats from the Midwest, and Delta Grilled Catfish.
Customer Reviews:
Expanding your range of things to have fun doing with your backyard grill.......2007-08-13
While the purists separate Barbecue from Grilling and never the twain shall meet (or is it meat?), Fred Thompson is more about helping you enjoy cooking outside over a fire of charcoal or propane or whatever else. Yes, this is a fun book.
He opens telling you why he wanted to do this book and then provides some basics about what you need and what is nice to have. He doesn't assume you have any more than a simple 22 inch Weber kettle, but you could have a multi-thousand dollar pit smoker, too. He just assumes you want to cook on your grill and provides you with hundreds of fun and interesting, but not too complicated, recipes.
Thompson tells you how to do almost anything you can think of on your grill, including a pizza (pictured on the back cover)! The range is bigger than my little burger, hot dog, steak, chops, and ribs brain had ever dreamed possible. Wow! I mean there are some things here that are so tantalizing that I have to try them and care a lot less how they come out than the fun of trying.
However, the author provides things to us so clearly that I believe there is a very good chance of making things come out tasty as well as fun. When he opens the section of recipes, say, on beef or pork or poultry, he spends a page or so letting you know a few important things about the cuts and what you need to know about the meat.
The recipe pages are very designed to be very helpful to us, the readers. The left margin has the ingredients in the upper left corner with the instructions below. The right 60% of each page a description of the dish, helpful tips (always helpful!). In the upper right corner is a little box showing the source of the recipe, how many servings, and a symbol showing whether you will be cooking over a direct or indirect fire. Once in awhile there is a nice photo, too.
The hundreds of recipes takes us through some wonderful and strange things to do on a grill, then beef and veal, pork, lamb, goat, game, fowl, fish, shellfish, and then burgers - dogs - sausages. We then take a trip to vegetables and fruits (why is it when I hear about this my first reaction is always to feel it is odd, then when I taste it I think, `Wow! Of course!"? Thompson then does a nice section on rubs, sauces, and marinades that can lift our grilling to another level. He concludes with a section on sides and deserts - pies, cakes, tarts. The one ice cream recipe is offered as an excuse to go buy an ice cream maker. Hear, hear!
If you want to have fun doing some new things on your grill, this is a wonderful book.
Makes Grilling Simple!.......2007-06-29
Grilling is not all that easy, I usually burn everything. This book gave me tips and ideas for perfecting my grilling that I would actually use! I love the way he tells you places to touch on your face to learn how to tell meat is done.
These recipes are from people all over the country and all of them come out moist and flavorful. A world of flavors is represented!
Who has time for cookbooks with a page of ingredients? I don't. All the recipes are like ones your friends would share, simple and fast to make!
I love BBQ.......2007-06-12
I love BBQ, but usually not ribs or red meat. This book offers many great chicken and pork chop recipes, and many delightful side dish recipes. I've never been that comfortable with the grill, but I always crave BBQ when I pass a park or someplace where there's BBQ. With this book I've been eating a lot of BBQ lately. Yum!
Average customer rating:
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Barbeque Inferno: Cooking With Chile Peppers on the Grill
Dave Dewitt , and
Nancy Gerlach
Manufacturer: Ten Speed Press
ProductGroup: Book
Binding: Paperback
 General
| Cooking, Food & Wine
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Barbecuing & Grilling
| Outdoor Cooking
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General
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Special Appliances
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Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes
ASIN: 1580081541 |
Average customer rating:
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Grilling: Cool Food for Hot Days (Quick & Easy)
Antje Gruener
Manufacturer: Silverback Books
ProductGroup: Book
Binding: Paperback
General
| Cooking, Food & Wine
| Subjects
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Barbecuing & Grilling
| Outdoor Cooking
| Cooking, Food & Wine
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General
| Outdoor Cooking
| Cooking, Food & Wine
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All 4-for-3 Deals
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ASIN: 1930603029 |
Book Description
When summer rolls in, the grill moves outside. With minimum preparation, scents of juicy steaks, succulent sausages, tender fish, vegetables, and even fruit begin to waft seductively through the backyard air. This book show how grilling can be fun and easy and gives recipes for fresh salads, hot sauces, flavored butters, and delicious chutneys that will round out outdoor meals.
Book Description
In North Carolina the sauce is loaded with vinegar, and hickory smoke is essential. South Carolinians swear by mustard, while Texans insist on tomato sauce and Worcestershire. Author and cook Jane Butel has traveled all across the country to pick up on the passions for America's favorite summertime food: barbecued hamburgers, chicken, ham, duck, ribs and more ribs.
From fast and simple Louisiana Down Home Barbecue to Hawaii's slow and delicious Illahee Pork Chops, Butel's recipes are the best and latest from every region. They have been coaxed from friends and relatives, competitors and restaurateurs, from everyone with a good idea-including barbecue champion Jerry Wood and a chauffeur named Anthony who revealed his own glorious concoction (it relies on plum tomatoes) while driving Butel to a barbecue contest.
Step-by-step instructions explain Basic Sauce and Butel's Super Secret Recipe. The author remarks on spiciness, and considers the pit-smoking versus smokehouse debate. She lists sources for mail-order supplies, and even provides recipes for side dishes: cole slaw, beans, potato salad, and-to finish things off for good-a sumptuous chocolate double fudge cake. Selection of the Book-of-the-Month Club and Better Homes & Gardens Family Book Service. 274,000 copies in print.
Customer Reviews:
short but sweet.......2000-05-18
good book with recipes that can be used as a jump start point for your own creations. price is right for the information provided
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