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Cookbooks

21 years ago

I am wonder if any of you have a favorite cookbooks for grilling?

Thanks

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Comments (12)

meagain1
21 years ago
Yes - I picked up "The New Grilling Book". A Better Homes & Gardens Publication. It's basically a 3 ring binder with info/tips and tons of recipes with color photos. What I liked about it was that it contains INTERESTING recipes. Asian, etc. It's really quite good.
spambdamn_rich
21 years ago
I just picked up the bound paperback version of same. I like the Asian recipes, but haven't actually tried any yet.
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I just counted mine and was pleased to find it's only about 48. Plus a box somewhere, with maybe ten more. Many years of Gourmets have been cut down to two magazine files. And there's a large file carrier of loose printed recipes and a couple of ring binders. And two boxes of index cards. Many of my cookbooks have only one or two recipes that I make. Sensibly I should just cut them out or copy them, because I could really use the space, but somehow I just want to keep on making the three recipes from Craig Claiborne's New York Times Cookbook. Julia Child's Mastering the Art of French Cooking, volumes 1 and 2, I would never part with. I think those three books are the first ones I bought when I was learning to cook. Annie, Meta Given 's two-volume encyclopedia of cooking is on my shelf too. My mother-in-law passed hers on to me when I was first married. It has the best pumpkin pie in the world, really the only one I like. Also recipes for squirrel and muskrat.
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ETA—I'm not going to rewrite this because it's been up all day, so I'll just apologise for the wording. I‘ve been really out of it and now it sounds like I was being pointed or something, when it was just supposed to show my journey through the website, and that I wasn't 100% sure that I'd gotten it right. I'm sorry if it comes off some other way. Okay, @Nekotish, I looked at the website. Createmycookbook.com seems very thorough and well designed, including the support. They're product is to make it so you don't have to be a graphic designer to make a nice cookbook. I didn't open an account or anything like that, so this isn't guaranteed, and maybe you already know this stuff, but here goes: They recommend that your photos be 300dpi JPEGs (.jpg). There is a button for fitting your picture into the space provided without distortion. There's a photo editor on there site which will crop, mirror, rotate, etc., and do basic effects. Unlike in your phone, the original cannot be saved with the changes—there's no “revert”, so if you want more than one version (e.g., full size and closeup, you need to upload it twice, and if you change your mind, you have to delete the bad version and upload the original again. ANSWER (I think): It's as I thought. I'm pretty sure you can't resize the photo on the page. That would defeat the whole purpose of them giving you plug and play graphic design. You need to start with a layout page that has the picture size you want, and add your recipe and picture to that layout. It sounds like they have a whole bunch of layouts to choose from. I don't know if there's a change layout button which will just slot what you already have onscreen into another page, but if not you can use the layout importer, or use “batch actions” if you want a bunch in the same layout, and then plug in your photos.
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My binder of collected recipes is priceless -- it's one of the things I'd grab in case of fire (that, and my Bible, passport, and birth certificate). Many of my recipes are old family recipes passed down from people who have long since departed this earth, along with ones that have become new traditional favorites over the years, recipes that I'm "known for" in my circle. Most of them I could probably re-create from memory if needed, but many I cannot. The cookbooks I would be fine ditching, but not that collected recipe binder. I could catalogue it digitally, but why bother? It's just so much simpler for me to just pull out the binder from the island and start cooking. {shrug} ETA: Many cookbooks are beautifully photographed and do make nice coffee table books, BTW.
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I'm on that same journey, trying to stick to low salt options and lower cholesterol options. That's why I mentioned "beans and grains" because if you become a "vegetarian" and still eat all kinds of dairy and eggs, you're not really lowering saturated fats . . . sigh. That's why I started eating some meat again because I realized from both a health and environmental perspective, (even an animal care perspective) there really wasn't much difference between eating a diet with a lot of dairy and eggs and one with meat, and in some cases, the meat options were healthier . . . but I still then try to eat "vegan" and fiber rich meals because those are the best for heart health. It's more of a struggle in the winter and early spring . . . Speaking of that, and speaking of CSA's, my best friends joined one near there summer cottage many years ago, and I got them a fresh produce cookbook to help them come up with creative ways to use all the produce. When CSA's first started, I noticed there was a glut of vegetable/farm market cookbooks coming out. I looked through quite a few, which you can probably still find at the aforementioned library!! Here's the one I bought, I am a fan of Andrea Chessman, her recipes are always very practical. I don't think she is active anymore, most of her books are out of print but worth seeking out IMHO. My late Mother got me a vegetable cookbook from Williams and Sonoma one year for Christmas. The recipes are pretty good but the big appeal is the sexy inspirational photographs of each dish. You might look for something like that to up your kitchen mojo, although such things can be found now online in blogs. But lots of times I don't really want to spend my time in front of a computer screen. Garden Fresh Vegetable Cookbook by Andrea Chessman. More of her work, lots of cool cookbooks, including one featuring just beans and grains. https://www.amazon.com/Andrea-Chesman/e/B001HPC4O2/ref=dp_byline_cont_pop_book_1
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cookingrvc
21 years ago
Picked up a couple of grill books the other day that I'm making my way through.

How to Grill - Steven Raichlen: Presents and in depth (but not boring) explanation of the basics of grilling, both charcoal and gas, indirect and direct.
Each recipe is accompanied by great pictures. The recipes run from basic to innovative (i.e. How to grill steaks, tenderloins, pulled pork to Tandori Lamb Chops, Ground Lamb Kabobs, Saffron Grilled Chicken, Salmon with Mustard Glaze). I really like this book.

The New Grilling Book - Better Homes and Gardens: Another one that talks about the basic of grilling, although not as in depth as 'How to Grill'.Nice pictures (although I wish there were more), good recipes such as Grilled Pineapple with Sugared Wontons, Peppered Rib Roast, and Goat Cheese Flatbread).

Also got the 365 Great Barbeque & Grilling Recipes by Lonnie Gandara in softcover.
For 5.99 US, I couldn't resist. Has some nice recipes (i.e Grilled halibut with Martini Butter, Grilled Pear Salad with Parmesan Cheese).

All in all these books cover it all. If I had to choose just one, it would be 'How to Grill'.

Sue
meagain1
21 years ago
You know what would be fun? We could post a "recipe of the week". We can pick 2-3 recipes, pick one, then all cook the recipe during a 7 day timeframe - then critique it share how we'd change things. What temps, etc. Goofy idea? I think it would be fun.
cookingrvc
21 years ago
Great idea. If it doesn't fly, try the Cooking Forum, folks there would enjoy doing something like this.

Maybe we can switch methods from week to week, such as indirect, direct, rotisserie, while also switching the type of meat (pork, veal, beef, chicken, etc).

We did something similar on the Cooking forum, a virtual dinner (which foks actually prepared)with multiple courses. It was an interesting process.

Sue
Grill_it
21 years ago
I think Steven Raichlen's books are among the best I have come across.

'The Barbeque Bible' is Great!
'How to Grill' is better because of all the photos.

I have yet to find one of his recipes that wasn't first class.

I use to rotisserie 2 chickens each week until I tried his 'Beer Butt chicken' ( I used a coca cola can- not a fan of beer).

Here is a link that might be useful: Steve Raichlen
cookingrvc
21 years ago
Grill It: Don't worry about any beer taste in the beer-can chicken, there is none. I have made it a few times and LOVE it. Of course, you can add wine too if you want.

Not sure what directions you were following, but when you empty half the beer, you can add your favorite dry seasoning to it AND rub it in and on the chicken.

Soooo good.

Sue
meagain1
21 years ago
OK guys - anyone have the recipe they can share? :)
cookingrvc
21 years ago
I don't follow a recipe per se, but here's the method.

Empty HALF the contents of a 12 oz beer. With a church-key type opener, poke a few more holes inthe top of the beer can (this prevents it from exploding).

To the beer that remains in the can, add some of your favorite dry rub (I used a prepared poultry rub from my local grocer). You can also add a bit of wine or sherry, but make sure you only have 6 oz. of liquid in the can.

Rub your chicken inside and out with more dry rub. I;ve made this with chickens weighing about 3.5 lbs.

Place the beer can on an aluminum pan and sit the chicken on the beer can, and er, insert it until his feet just meet the pan. Adjust the legs so that they are the front two prongs of the tripod. The can is the third leg of the tripod. Adjust so it is well balanced.

Heat your grill, place the chicken on the grill, add some water or wine to the pan, and cook medium-hight for one hour.

Now, some folks say you need to turn the chicken a few times during cooking, but I have never done that. Also%2
cookingrvc
21 years ago
....as I was saying....

...also, some folks don't use the aluminum pan and cook it using indirect heat. I prefer it this way.

Sue
Sunflower_Pa
Original Author
21 years ago
Wow, Thanks everyone this has been a great help.
My brother cooks on the grill daily and I wanted to get him something he would really enjoy.
I will check this books out.
Thanks again
Grill_it
21 years ago
Here is a link to Beer Can Chicken,

click on "Read some barbecue boot camp recipes"

Here is a link that might be useful: Barbecue Boot Camp

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