Prime Time: The Lobels' Guide to Great Grilled Meats

This is a goldmine for explaining the intricacies of meatpreparation. The book explains soup stock, stuffing andbarbecuing. The author distinguishes between the caloriccontent, proteins and fats. This work explains how topack meat. In fact, the author describes the meat-packingindustry West of Chicago. The author demonstrates how variousfood elements are inter-related in the complex interactionof digestion. Meat provides important dietary amino acids andiron. This book is a good value for all meat connoisseurs.

The Lobels' have introduced a very nice and unique cookbook with the release of this one. I own several other grilling cookbooks, and there are many good ones out there. This one is my absolute favorite because the recipes are a little more than your basic grilled steak or hamburger. Try the grilled filet mignon with gorgonzola-scallion compound butter and the sirloin steak with rosemary brushed potatoes and red peppers. Don't forget to try the barbeque sauce. It's fantastic. The book's contents include tips on grilling, burgers, beef and veal, lamb and pork, poultry, game and game birds, and sauces, salsas, maranades, rubs and other condiments. There are no fish recipes so if you are looking for that specifically, find another cookbook. If everything else sounds good to you, you will enjoy this inovative book by the Lobels'.

Finally! A book that really tells us everything we need and want to know about grilling meat. As author of 3 cookbooks on grilling, including "Marinades, the Secret of Great Grilling", I can tell you that I am buying this book for everyone I know who grills meat - and that is just about everyone I know. It's so well organized that I can find information at a glance. The recipes are readable, do-able, and taste terrific.