Product Description

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 what makes Mastering the Grill a standout on the cookbook shelf. From equipment (grill types and tools) to fire (wood, charcoal, or gas) to ingredients (meat, poultry, fish, and vegetables), the authors have shared their impressive grilling know-how to explain the whys and the hows and guarantee the wows clearly and comprehensively. In addition to hundreds of tips and techniques, this ultimate guide is packed with how-to illustrations and mouthwatering photographs plus 350 surefire recipes everything from rubs and marinades to appetizers, entrees, side dishes, and desserts. Mastering the Grill is a master class in cooking, destined to become a sauce-stained, well-thumbed classic.

Product Details

• Amazon Sales Rank: #7527 in Books
• Brand: Chronicle Books
• Published on: 2007-04-02
• Original language: English
• Number of items: 1
• Binding: Paperback
• 416 pages

About the Author
Andrew Schloss is a well-known teacher, food writer, cookbook author, and food industry consultant. He lives in Pennsylvania.

David Joachim has authored, edited, or collaborated on more than 25 cookbooks. He lives in Pennsylvania.

Customer Reviews

Fantastic Book - Should come standard with every Grill
It opens with a great educational section that breaks down EVERYTHING pertaining to outdoor grilling. From various meats, what each cut is good for.. how to prepare each cut (for all major meat types..seafood, beef, pork, poultry, and even veggies/fruits)....... spices (what works with what and why).... technical information on types of grills and ways to get the most performance out of your grill.

THEN it dives into the recipes. Each of the 300+ recipes is very well laid out with detailed instructions on how to use each type of grill (gas, charcoal, or open fire/smoker) including details like how to arrange coals, where to position meat, etc. It not only tells you how to prepare each dish, but explains in clear easy-to-understand language why things are done the way they are...often down to scientific levels discussion protein chains and whatnot. Very educational.

The recipes themselves are remarkably diverse.. they include gorgeous full color photos of many of the dishes. They have sections on beef, poultry, seafood, pork, veggies, desserts...etc.... plus a large section loaded with dozens of various rubs, marinades, brines,etc that are used within the book (always clearly referenced within a recipe).

Can't recommend it highly enough for everyone from the casual griller to even more hardcore folks.

The only grilling book you'll ever need
I never grilled before, and really wanted to learn. By chance, I heard one of the authors on the WHYY radio show, A Chef's Table. What I heard from the author on that show impressed me, and so I got the book two days before July 4th.

This book is as thorough and consistent as an academic textbook. Recipes are detailed, consistently presented, and are appropriate for gas or charcoal grills. There are useful how-to's scattered throughout the book (such as "How to butterfly meat") that are invaluable to a novice like me.
At the start of the book is an expansive section on all the different cuts of meat and their properties, and the chemistry behind grilling.

Over the course of 3 days, I tried 10 of the recipes, and they were all huge hits. The burger recipes were amazing and especially simple to prepare. This book has a good mix of grilling 'staples', like burgers, wings, and steaks, as well as some great exotic dishes, such as vietnamese pork lettuce wraps and tandoori chicken.

This is the best cookbook I've ever bought. Do your guests a favor and pick up a copy!

Best Grilling Book Ever!!
Before I explain how great this book is, I want to mention my credentials.
I have worked in Technical Support for 9 years, and I am constantly looking at technical documentation. The price range of equipment I support spans a gap bookmarked by $7,000, and $30 Million, and it is produced in various nations, mostly: the US, Germany, Italy, Japan, Spain, England, Check Republic, and Taiwan. I say all of this to explain my familiarity with the range of quality one may see in technical documentation. It is a big range, and the best documentation really helps me do my job well. The worst, well it is really useless. .

. . . Now moving away from work and onto fun . . .

After a long week at the job there is nothing better than spending time with friends, grilling and relaxing at each other's homes. That is where this book comes in.

"Mastering the Grill" is the best documentation I have ever seen on grilling. It is written in an academic, yet totally understandable style. It covers things one doesn't even realize they need to know, but they do. It thoroughly covers subjects such as Grilling equipment, grilling techniques, ingredients, what flavors go well together, and many recipes.
I particularly like the ingredients section, which goes over all of the cuts from Beef, Veal, Pork, Lamb, Poultry, and Fish, as well as Produce, Cheese, and Bread. The meat section is very detailed and shows you where on the animal the cuts come from, and what each cut is best used for among other details.


This book is Awesome . . . When you buy one of these, you will want to get them for all of the guys you need to buy gifts for. I have already purchased 1 for a friend, 1 for me, and I plan on buying about 5 more for friends and family this Christmas.