by Sybil PrattAugust, 2007
Light that fire
There are grilling books galore, and more are always in the works. But there's something very special about Weber's Charcoal Grilling. I gave it to my grillmeister neighbor to get his opinion and I got rave-isimos back Every recipe is a home run and got to eat these fabulous grilled home runs. So, I got with the program and can attest that author Jamie Purviance is chief of the charcoal champions, the best gourmet guide you can have to cooking over a crackling fire and glowing embers. Jamie leaves nothing to your imagination. The opening section, Mastering the Fire, which goes from choosing charcoal to smoking, planking and rotisserie cooking, is fully illustrated with instructional photos, and each of the 115 recipes is garnished with a glorious full-color photograph so you know what your Vietnamese beef rolls, brined and barbecued turkey, oak-grilled swordfish, cumin-mint leg of lamb and porcini burgers should look like. The rubs and sauces, appetizers, sides and desserts are way beyond fringe benefits and there are vital tips on cuts of meat, grilling time and doneness. Whether you grilled at your granddaddy's side or are a reluctant rookie, Jamie makes sure that you'll never strike out.