Taming the Flame: Secrets for Hot-And-Quick Grilling and Low-And-Slow BBQ

I bought this book on a whim and have been amazed at how comprehensive, easy to read and execute, and just fun the book is. My husband has really gotten into grilling in the last year, and we have a small library of top grilling titles, and this is always our go-to. When, for example, we wanted to grill Cornish game hens, this book was the only one with a recipe (and a delicious one at that). If you like grilling, you must own this book!

Over the last several years I have been working on developing the skill to really make grilling work. I have collected a lot of books on grilling and honestly have found most to be a list of recipes rather than useful information about using the grill. In fact, a lot of them seem to just say "then grill for x minutes" after spending a page on the prep. This book is different in that it really helps to develop an understanding of how grilling works. This allows me to develop skill, rather than just repeat instructions (with mixed results). I am most fond of the "101" sections at the beginning of each food type. It really helps to lay out the process. These sections often repeat information shown elsewhere in the book, which at first annoyed me. However, I now find that having it all in one place allows me to quickly review before grilling. On the negative, I think they went a little overboard with the number of recipes. For example, there are several steak recipes that really are just about how to make a sauce to put on the steak after grilling. The book is fairly priced even if I never use them, but it does force me to sort through a lot of these "quasi" ideas to find the good recipes. Related to that, the attempts to personalize each recipe became tiring. In a few places it was kind of nice, but after a while you feel like you are reading her diary. As my rating shows, neither of these was a big enough issue to detract from the overall excellent nature of the book. I will be giving a copy out to many people on my Christmas list.

Having sizeable Grill/BBQ cookbook collection already, it takes something to catch my eye and add at this point. Browsing through this one did it. She is definitely into it, and conveys this energy and expertise in this over 350 page offering. It will provide basics for initiate and wealth of great recipes and tips for all up to expert. Begins each unit with a 101 intro, as well there is great intro to types of grills and smokers, and glossary and sources along with a menu suggestion section. Nice style with about 20 4 color photos of some dishes makes for an attractive cookbook. Further, great grilling time charts in every section which are very useful! What caught my perusing eye was such creative entrys as "Beer Can Turkey" (already into the Chicken on the Can); Sweet Pork Sausages in a Dijon-White Wine Sauce; French Onion Dip burgers; Jack and Coke Soaked Pork chops; Portobello Mushroom Dip with Pita Points; Italian Grilled Cheese Skewers; and a terrific twenty source rub and sauce recipe section. This adds much to the spectrum already out there, including Bobby Flay, James Purviance, Chris Schlessinger, Steven Raichlein, et al. Neat to see the ladies really into great grillin and BBQ, e.g. Karen Adler and Judith Fertig. Fun book to read and use.

When I purchased this book, I was expecting to find information on grilling techniques and recipes to demonstrate them. I did not expect how comprehensive this book would be. It is the bible of grilling! It covers every aspect of grilling and barbequing and gives the reader the insight gained through years of research. The first 30 pages or so take you through all the basic information that you need before you grill. From choosing a grill to a detailed explanation of the difference between direct and indirect grilling, this section will educate the novice and cause the pro to question long held beliefs. The remainder of the book takes you through step by step instructions on how to grill most anything. The book is highly organized and easy to use. There is a chapter for every meat or food type and each chapter begins with all the practical information you need to grill the right way. It takes an enormous amount of information and presents it in the most readable format imaginable. But one thing has impressed me beyond all others- this book has been able to balance the authoritative with the personal. All too often, the most comprehensive cookbooks lack personality and warmth. While this book has all the important technical information you would expect from a textbook, it is filled with the warmth and personality of someone who obviously loves what she does. Every recipe begins with a story that gives the reader insight into how the recipe was discovered or created. This combination is so rare. I remember the first time I read Bill Neal's Southern Cooking and how I was struck by his combination of cooking knowledge and cultural history. Taming the Flame strikes me in a similar way. It is an impressive text of grilling techniques and skills as well as a collection of personal insights into the lives and grilling of Elizabeth Karmel's friends, family and the whole grilling/barbeque circuit culture that exists in the United States. I could not recommend it more highly.

I have been a huge fan of Elizabeth Karmel since I became a member of her weekly newsletter the Ladybug club a couple years back. Her explanation and detail on grilling is A++++. I just received her new book a couple of days ago and was so inspired fired up the grill and cooked one of her suggested menus. I strongly recommend this book for beginners (she walks you through all grilling details in 101) to advanced (the recipes are simple to sophisticated).