Mastering the Grill: The Owner's Manual for Outdoor Cooking By Andrew Schloss and David Joachim Photographs by Alison Miksch"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 wh

This is a great book, the first recipe we tried was the fragrant chili rub on our steaks, and salsa butter...oh geez, it was so simple, and it was the BEST steak I ever had. It explains what the cuts of meat are...and how to cook them to make them the best possible. EVEN if you didnt like the recipes, the information is awesome enough. Full color glossy pages, help you decide what looks good enough to try. Some of the things you need are a bit more than hodge podge cooking requires...so I suggest getting a few ingredients at a time...picking one recipe every week and getting the ingredients that will last a long time and soon enough you will have all kinds of back up plans for dinners. Wonderful Book, I highly recommend it to everybody!

I bought this book based on other's reviews and boy, it was a mistake. A book usually have about ten seconds to impress the viewers. When you first leafing through it, you can quicky see a lot of repeated material. It's heavy and most of it is filler material and maybe one percent of it is useful information. The temperature is not correct unless they want you to measure the temperature of the charcoal. It's not written for gas grill users so if you go by the temperature gauge on the lid of the gas grill, everything is gonna be charred to the bone. Most of the recipes are so strange that I wouldn't even want to prepare. If you have some experiences in cooking, you can pretty much guess how the ingredients go together and the taste of the final outcome. It reminds me of Rachael Ray's cooking, just mix up some ingredients that people never tried before and call it a meal. They changed it a little bit and they grill everything. On page 267 is the recipe with picture of grilled corn and crab salad with raspberry. It does not look appealing not to mention who has the time for that. Not all recipes has pictures and some pictures are just for art and doesn't have anything to do with the recipe. I only paid $4 used plus another $4 shipping so it wasn't a big lost. This book belongs on the coffee table for guests to read instead of in the kitchen cabinet to use.

I have two dozen Grilling cookbooks, and this is by far the best. The book is well written and the recipes are great. The chapters on grilling science provide you with the information you need to be an expert griller. Once you read them, you will realize that any great grilling you did in the past was an accident; you can't consistently grill well until you fully understand the science of grilling. The only thing better than the book is the hands-on grilling class that the authors offer several times per year at COPIA: The American Center for Wine Food & the Arts in Napa, CA. I attended the 5-day hands-on grilling class in 2007 and was among the first to earn the Certified Grill Master designation. If you can't swing the cost of the hands-on grilling class in Napa, the book is the next best thing. If you can afford the class, sign up. The class is intense and will be the best grilling experience you'll ever have. And it includes a copy of the book.

This book has something for everyone, regardless of your skill level. I have bought well over a dozen BBQ and grilling books over the years but this one is in the keeper pile. I found the discussion in the first couple of chapters about the science of grilling to be of particular interest. I have long contended that I could cook some things better on gas than charcoal and some things better on charcoal than gas. Thanks to the explanation in this book, I now know why.

I was very pleased with the service and the delivery of my order! It was processed in a timely manner!