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The author, with the generous support of Weber Grill of Palatine, Illinois, produced a book for all who like to grill and individuals interested in starting.
Grilling and barbecuing are North American favourite pastimes and cooking methods. |
Weber was founded in 1893 and specialized in manufacturing buoys. George Stephen Sr., and enthusiastic backyard griller, became frustrated with his grill and decided to design one that would function to the satisfaction of all grillers. Thus was born the kettle grill, which originally consisted two halves of a buoy. The bottom half stood on three legs and the top functioned as the cover.
Over time, the design was refined, and the company now produces a range of grills an accessories. To date, more than 85 million American households own a Weber grill and the company exports to 30 countries.
Weber management believes in marketing, and thanks to this philosophy, Weber’s Way to Grill was conceived and written.
The photography, so essential in seeing what must be done to successfully grill, is excellent.
Here, the author, a graduate of CIA (Culinary Institute of America) explains absolutely everything one should know about grilling and barbecuing, starting grilling basics, red meat, pork, poultry, seafood, vegetables, and fruits.
Each chapter has an introduction followed by recipes that are easy to follow.
He even goes into detail about “rubs” that help grilled food taste better.
You want to know about gas grills, turn to page 17, smoking is explained on page 22, and essential tools on page 30.
The recipes are imaginative and explain everything in sufficient detail for anyone to follow.
This step-by-step guide to expert grilling should be in the library of anyone who grills, and be studied by all who are thinking of taking up this old and honoured cooking technique.
Highly recommended.
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Tags: Book, Jamie Purviance, WEBER’S WAY TO GRILL
