4 Must Have Grilling Books…and more
Awhile back, a reader asked me for recommendations on good grilling cookbooks. He was especially concerned with techniques. This is a smart move, as with an understanding of grilling techniques, just about anything can be adapted to outdoor cooking, whether the cookbook is for the grill or not. Here are some books, my thoughts and more:
When I first started "really" grilling in the late nineties, Steven Raichlen's The Barbecue! Bible was just that, a bible. I spent hours reading the book, flipping from this page to that marking recipes and ideas along the way. Raichlen inspired me to take grilling to another level. Although my copy is stained and dog eared, it is still a wonderful reference. The only downside? No photographs. However, for this tome of knowledge, it is something easily forgiven.
Although I bemoaned the lack of photographs in the Bible, How to Grill made up for it in spades. Even though the title sounds if though the content is basic and rudimentary, the material presented is anything but. In great detail, Raichlen covers a myriad of gas and charcoal grilling techniques. Documented with detailed steps and photographs, How to Grill presents dozens of recipes from beginning to end. I bought this book for several people who recently bought new grills. It's that important. If you don't have it. Get it.
Weber's Big Book of Grilling aka The Red Book
It's no secret. I love Weber grills. It is also no secret I love their cookbooks. With the great work of Jamie Purviance, Weber's Big Book of Grilling was a book I really worked over. Great recipes, mouth watering photographs and tons of instructional pieces. It is still a book I go to. The busted spine and sauce covered pages prove it. I might add, later Weber books have continued to score. Purviance, along with the wonderfully creative folks at Rabble + Rouser have done some pretty exquisite work.
I'm not drawn to Michael Ruhlman because he's a fellow Ohioan. Well, maybe partly. Thruthfully, I'm intrigued by his wife's beautiful photography and his straight forward approach to food writing. Yes, I've listed two separate books, but I can't go to one without the other. Charcuterie is everything meat and I love it. My love of curing and smoking bacon is planted firmly on Ruhlman's shoulders.
Ratio was one of my first ebooks and for that matter, food iOS apps too. Ruhlman breaks down the basics of sauces, marinades and brines to just that: ratios. A quick vinaigrette for some grilled tuna? Tweak the ratio. Brining chicken? Think of the ratio. Almost everything is based on a ratio and Ruhlman highlights it all.
As I mentioned, Ratio was my first ebook. Although I love traditional cookbooks, I love my e-cookbooks even more. Anymore, unless I cannot get a cookbook in electronic format, or if I happen to have a personal connection to the book, I get it on my Kindle app. I love the portability, scalability and price. There has been a lot of talk lately about this move. My friend Mike at Dad Cooks Dinner devoted an entire post on the subject. I have to say, I agree with his findings.
It is no surprise Mike also published his first cookbook as an ebook. If you have a rotisserie on your grill, I highly recommend picking up a copy. His Rotisserie Grilling book is excellent.
Another reason I think ebooks are the way to go? Evernote. When it comes to bookmarking a recipe, making notes, planning posts or capturing the latest great beer I've tried, Evernote's multi platform application is the way to go. For recording all of those moments in life, around the grill and beyond, I highly recommend it.
Finally, as I alluded to before, I like to go digital, but when the book has sentimental value, I will always go traditional. Two great examples of this are recent cookbooks put out by "Internet" friends of mine.
Cynthia Nelson of Tastes like Home has been a frequent commenter here at Another Pint Please. Although we've never met, and I completely missed her US book tour, I know for a fact she is an absolute sweetheart.
Hailing from Guyana, Cynthia's Caribbean Cookbook is simply exhilarating. Packed full of wonderfully photographed dishes and recipes, it is a wonderful trip through a way of cooking mostly unknown to me. I love it.
In the same category of recognition is Marissa McClellan's Food in Jars. Hailing from the blog of the same name, I first "met" Marissa several years ago when she was at Slashfood. She was incredibly kind to feature several of my pictures through her weekly "Feast Your Eyes" posts and to this day, I remain incredibly humbled by her recognition.
Needless to say, I watched Marissa leave Slashfood with a heavy heart only to watch her simply take over the canning world with her new blog and most recently, first cookbook. I've marveled at Marissa's canning exploits for some time. If you have any desire to can, preserve or pickle, please pick up a copy. Her photographs and recipes are simply superb.
So, where was I? Oh yes, grilling cookbooks. Well, those are at the top of the post and they are great. If you've made it to the bottom, I hope you take up my friends to broaden your horizons. Everything here is highly recommended and incredibly good. Promise.
