ISBN 9781432310295
Format Hardback
Published September 2020
ISBN 9781432310295
Format Hardback
Published September 2020
Jamie Purviance
I am Weber’s Culinary Director, which means I get to spend a lot of time — almost every single day — playing with grills and developing new recipes and techniques for our cookbooks. So far I’ve written more than a dozen books. The more I grill, the better I get.
Weber has done it again! This latest offering is exactly what you’d expect from the world’s foremost barbecue company. Innovative recipes, imaginative ingredients, fabulous photography, and a wealth of sound advice for both novice cooks and experienced braai-masters. When it comes to mastery of the cooking fire, the Weber chefs really know their stuff. So light up the braai and allow Jamie Purviance, Weber’s award-winning culinary consultant, to tantalize your tastebuds with everything from chicken and steak to seafood, vegetables and desserts, all prepared on a Weber charcoal or gas braai. For new braaiers, the Introduction offers sound advice on how to handle the four T’s: temperature, time, technique and tools, and explains the mysteries of direct and indirect heat, and how to use a smoker. Pizzas done to perfection, burgers with attitude, succulent ribs, Texas-style brisket, spatchcocked chicken and even roast turkey are all within your grasp, thanks to the detailed step-by-step instructions and photographs.