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| Mastering the Grill: The Owner's Manual for Outdoor Cooking | 
| Authors: Andrew Schloss, David Joachim
Creator: Alison Miksch
Brand: Chronicle Books
Category: Book
List Price: $24.95
Buy New: $7.97
You Save: $16.98 (68%)
New (38) from $7.97
Avg. Customer Rating:  14 reviews
Sales Rank: 42838
Media: Paperback
Number Of Items: 1
Pages: 416
Shipping Weight (lbs): 4.2
Dimensions (in): 10.9 x 9 x 1.2
MPN: 0811849647
ISBN: 0811849643
Dewey Decimal Number: 641.5784
EAN: 9780811849647
ASIN: 0811849643
Publication Date: April 2, 2007
Availability: Usually ships in 1-2 business days
Condition: New - Has remainder mark. Fast shipping from trusted wholesaler with many exclusive publisher contracts.
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Product Description
Mastering the Grill: The Owner's Manual for Outdoor Cooking By Andrew Schloss and David Joachim Photographs by Alison Miksch"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 wh
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| Customer Reviews: Read 9 more reviews...
By Far The Best Grilling Book In The World August 30, 2008
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
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
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
10 out of 12 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!
 Good cookbook with both science and recipes June 3, 2008
2 out of 3 found this review helpful
I read this book like I read most cookbooks: I consider them to be guidelines or inspirations for flavor combinations. This book provides a good introduction to the science of grilling as well as over 500 recipes. Honestly, I'll never make one of the recipes exactly as written but they inspire some good ideas. There's a whole section on rubs, brines and marinades which is very usefull. On the other hand, I dont need 30 hamburger recipes.
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