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BBQ 25 |  | Author: Adam Perry Lang
Publisher: William Morrow Cookbooks
Category: Book
List Price: $19.99
Buy New: $8.65
as of 9/8/2010 18:20 MDT details
You Save: $11.34 (57%)
New (36) Used (11) from $7.40
Seller: wolfcreek_books
Rating:  14 reviews
Sales Rank: 26261
Media: Hardcover
Edition: 1
Pages: 68
Number Of Items: 1
Shipping Weight (lbs): 1.1
Dimensions (in): 7.9 x 5 x 1.1
ISBN: 006199023X
Dewey Decimal Number: 641.5784
EAN: 9780061990236
ASIN: 006199023X
Publication Date: May 1, 2010
Availability: Usually ships in 1-2 business days
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| Features:
| • | ISBN13: 9780061990236 | | • | Condition: New | | • | Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed |
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Product Description
Introducing a book that streamlines the barbecue process. A collection of the 25 recipes that we cook 95 percent of the time, using accessible, not too pricey, quality ingredients. Here Adam will guide you through the entire process, from buying to serving, showing you how to deliver mind-blowing results for your friends and family. So relax, start up the BBQ—it's time to get hands-on and learn techniques that will bring out the maximum flavors, under Adam's expert, easy-to-follow guidance.
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| Customer Reviews:
Showing reviews 1-5 of 14
 mixed feelings August 29, 2010
Christoph Geiss (Hartford, CT)
The rather thin booklet (64 cardboard pages)intends to introduce 25 quick-and easy everyday recipes. It covers pretty much every major cut of meet plus fish and vegetables. Every cut is subjected to a few flavor enhancing steps: marinades, rubs, glazes, sauces etc. This works well for cheap cuts, or generally flavorless cuts (pork tenderloins, filet mignon etc.) and I picked up a few interesting tricks. However, it's a waste of effort on some prime pieces of meat. When I pay top dollars for a few nice marbled ribeye steaks I want to taste the beef rather than Mr Perry's soy-based marinade, or the added concentrated beef stock. I cooked them side by side last night, and the just salt and pepper version won hands down for its pure beef flavor. The marinated version wasn't bead, but I think I reserve it for a cheaper cut of meat.
I don't mind the shortness of the book, it's very concentrated with no fluff, though some parts seem generic (every chapter tells me to prefer: "Butcher over supermarket", "Local over outsourced", "Organic over other" - all true, but do I have to read them again in every chapter?). The editors should have done some more proof-reading, and I am not sure about some of the instructions: grilling a chicken breast for 1 1/5 hours (and calling it a "Quick Cook" recipe seems wrong and guarantee all but bone-dry meat.
 Great book! August 27, 2010
Nora Chang (Seattle, WA)
We are working our way to try every one of the 25 recipes. Some take a little more work, but it's all been well worth it!
Excellent for anyone who loves to grill August 23, 2010
Lisa C
This book has become my go-to source for grilling recipes. Don't let the title deceive you--this is not just about BBQ in the "smother it with sauce and slow cook it" sense. The grilled chicken recipes are all fantastic, and just one involves barbecue sauce. The spatchcock chicken is the best chicken I have ever had. The pork tenderloin, pork chop, fish, and vegetable recipes are all fantastic as well. I actually haven't tried a steak recipe yet, but I would assume those are wonderful as well. I've given this as a gift several times now, and I really can't speak highly enough about it. I suppose my only reservation would be giving this to someone who doesn't really cook much--these are definitely gourmet recipes for a more experienced chef.
One question August 18, 2010
Ball Student (Germany)
Those of you who bought the physical book, what is the "beef base" he mentions? I bought the Kindle edition, and though he mentions "beef base" several times, the book never explains what it is. There is a link to it, as if it were referenced elsewhere, but the link just takes you to the beginning of the beef section. Help.
Great cook book! August 7, 2010
Lee Braver
I started grilling with Steven Raichlen's _How to Grill_. It's plentiful pictures and helpful step-by-step instructions eliminated all my beginner's anxiety, and it equipped me with several good recipes (the scallops are incredible).
But I was ready to move on & I happened on this book. Most cook books have lots & lots of recipes, most of which either don't come off right for one reason or another or aren't to my taste. This book only has 25, but it promises that each one is a winner. I've made a few and my family is having trouble moving on to the rest--we like these so much we just want to make them again & again! The spatchcock chicken in particular is the best chicken we've ever had!
As others have noted, all the ingredients are easy to find and so far the recipes are pretty easy to make, altho many of them take longer than I'm used to.
The other nice thing about the book is that he teaches a number of techniques that I didn't know about but which really add to the dishes. However, I disagree with some of the other reviewers' comments that this is a good 1st grilling book. He does take a little knowledge for granted and occasionally leaves terms and ideas undefined. But it's great for anyone who knows the basics, all the way up to advanced grill-masters. I really can't recommend it highly enough.
Showing reviews 1-5 of 14
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