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Mastering the Grill: The Owner's Manual for Outdoor Cooking | 
 enlarge | Authors: Andrew Schloss, David Joachim
Creator: Alison Miksch
Publisher: Chronicle Books
Category: Book
List Price: $24.95
Buy New: $12.81
You Save: $12.14 (49%)
Rating:  15 reviews
Sales Rank: 882582
Format: Bargain Price
Media: Paperback
Pages: 416
Number Of Items: 1
Shipping Weight (lbs): 4.1
Dimensions (in): 10.9 x 9 x 1.4
Dewey Decimal Number: 641.5784
ASIN: B00196UBLM
Publication Date: April 2, 2007
Availability: Usually ships in 1-2 business days
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Product Description
Grilling is a science, and it's only when you understand the science of grilling that you can transform it into an art. That's what makes Mastering the Grill a standout on the cookbook shelf. From equipment (grill types and tools) to fire (wood, charcoal, or gas) to ingredients (meat, poultry, fish, and vegetables), the authors have shared their impressive grilling know-how to explain the whys and the hows and guarantee the wows clearly and comprehensively. In addition to hundreds of tips and techniques, this ultimate guide is packed with how-to illustrations and mouthwatering photographs plus 350 surefire recipes everything from rubs and marinades to appetizers, entrees, side dishes, and desserts. Mastering the Grill is a master class in cooking, destined to become a sauce-stained, well-thumbed classic.
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| Customer Reviews: Read 10 more reviews...
 Don't Buy It November 24, 2008
Mr. Green Thumb (Dallas, Texas)
I bought this book based on other's reviews and boy, it was a mistake. A book usually have about ten seconds to impress the viewers. When you first leafing through it, you can quicky see a lot of repeated material. It's heavy and most of it is filler material and maybe one percent of it is useful information. The temperature is not correct unless they want you to measure the temperature of the charcoal. It's not written for gas grill users so if you go by the temperature gauge on the lid of the gas grill, everything is gonna be charred to the bone. Most of the recipes are so strange that I wouldn't even want to prepare. If you have some experiences in cooking, you can pretty much guess how the ingredients go together and the taste of the final outcome. It reminds me of Rachael Ray's cooking, just mix up some ingredients that people never tried before and call it a meal. They changed it a little bit and they grill everything. On page 267 is the recipe with picture of grilled corn and crab salad with raspberry. It does not look appealing not to mention who has the time for that. Not all recipes has pictures and some pictures are just for art and doesn't have anything to do with the recipe. I only paid $4 used plus another $4 shipping so it wasn't a big lost. This book belongs on the coffee table for guests to read instead of in the kitchen cabinet to use.
 By Far The Best Grilling Book In The World August 30, 2008
Robert Gligorea (Napa, CA)
I have two dozen Grilling cookbooks, and this is by far the best. The book is well written and the recipes are great. The chapters on grilling science provide you with the information you need to be an expert griller. Once you read them, you will realize that any great grilling you did in the past was an accident; you can't consistently grill well until you fully understand the science of grilling. The only thing better than the book is the hands-on grilling class that the authors offer several times per year at COPIA: The American Center for Wine Food & the Arts in Napa, CA. I attended the 5-day hands-on grilling class in 2007 and was among the first to earn the Certified Grill Master designation. If you can't swing the cost of the hands-on grilling class in Napa, the book is the next best thing. If you can afford the class, sign up. The class is intense and will be the best grilling experience you'll ever have. And it includes a copy of the book.
Great grilling reference regardless of skill level August 20, 2008
Donald L. Fry (Georgia USA)
This book has something for everyone, regardless of your skill level. I have bought well over a dozen BBQ and grilling books over the years but this one is in the keeper pile. I found the discussion in the first couple of chapters about the science of grilling to be of particular interest. I have long contended that I could cook some things better on gas than charcoal and some things better on charcoal than gas. Thanks to the explanation in this book, I now know why.
Mastering the Grill July 19, 2008
Edward J. Suares (Netherlands)
I was very pleased with the service and the delivery of my order! It was processed in a timely manner!
A Griller's Handbook June 7, 2008
Steven A. Peterson (Hershey, PA (Born in Kewanee, IL))
5 out of 7 found this review helpful
Do you enjoy using a grill? Or do you aspire to begin grilling? Want to expand your storehouse of grilling recipes? If yes to any of those questions, this book is a treasure. It is massive and a bit unwieldy, but its contents make up for that. I first learned of this book when the authors were guests on the Food Networks "Emeril Live." Emeril introduced the two authors and then proceeded with an hour of grilling. After that, I felt the need to acquire this volume.
The upfront stuff, in some ways, is really important. I sort of bumble along on my gas grill, learning by doing, using recipes that I like, experimenting on different ways of cooking. But I really only know a handful of ideas and techniques (Including some simple maxims as some things need to be cooked on the side without flame; others are to be cooked directly over the flame). The authors assert that there is something unique about this book (Page 10): "In this book, we approach the grill from the perspective of science and mechanics. Our goal is to impart an understanding of what occurs during grilling, so that you can make better-tasting grilled food."
Introductory sections in Chapter 1 discuss the type of grills that can be used (from hibachis to gas grills and so on), how grills work, grill cleaning and maintenance (oops; I learned that I should do a better job cleaning the grill grates), requisite grill tools (I have a bunch, but could probably add some additional items, based on their discussion).
Chapter 2? "Mastering Your Technique." This explores what I always thought of as exotica, mastering the fire, the science of heat transference (conduction, convection, and radiant heat), grilling techniques (e.g., indirect versus direct grilling, and so on), and mastering temperature (judging doneness and making sure that one let's what is grilled "rest" at the end). Resting? Goodness. I take the food right off the grill and on to my family's/guests' plates. Not good! Grilled food (and other typed of cooked foods) should rest a bit, so that you don't get parts that are too dry. I am now trying to be a batter cook and let the meat thus cooked "rest" for 5-10 minutes.
Chapter 3 looks at the different foods that you can grill and a boatload of information about each.
Finally, the piece de resistance! Recipes! There are a lot of these; the text notes about 300 of them. They are divided into sections on burgers and their like; steaks and chops; roasts, ribs, and slow food; major, complex cooking projects; vegetables and side dishes; fruit, dessert, etc.; marinades, glazes, rubs, and the like.
The one downside of a number of recipes is that they take a great deal of upfront work and are complex. I prefer interesting but simpler recipes. However, for those who want to experiment, there are plenty of opportunities to do so with the recipes in this book. A few quick examples of recipes.
Buffalo blue cheese burger: Based on hot Buffalo wings. I'm interested, since I used to enjoy visiting the Anchor Bar in Buffalo, home of the chicken wing! Create a hamburger by mixing together ground chuck, celery seed, onion, garlic, blue cheese in a bowl. Then, separately, melt butter and mix in hot sauce (e.g., Tabasco Sauce). Put the hamburger patties created from the hamburger mix on greased grill grate. Cook. Put burgers in the hot sauce, coat, and eat with knife and fork (although I might be inclined to put the resulting burger in a nice Kaiser roll!).
With steaks, there is a nice looking recipe for Porterhouse au poivre that captured my interest. Or Tandoori chicken with Vidalia chutney (a little more complicated than I'd like, but boy does it sound yummy!), grilled summer vegetables with brown-butter vinaigrette, grilled maple-crusted apple rings. . . .
This is a terrific resource for those who want to go beyond simple grilling without really knowing what you are doing (that's been me!). Some of the recipes are over the top, I think, but these will doubtless appeal to some who are likely to be rewarded for their efforts. Worth a look!
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