Weber's New American Barbecue™: A Modern Spin on the Classics Paperback – Illustrated, May 3, 2016

The media could not be loaded. What would compel me to preorder a cookbook four months in advance? Simple: When I’m buying from an author I trust, I want to be first in line. And so it is with Jamie Purviance's NEW AMERICAN BARBECUE that continues the author's collaboration with Weber, the most trusted name in grilling and smoking.This book may be Purviance’s best yet—although three of his previous titles are vying for that spot in my mind right now! Just buy the book and judge for yourself. But before launching into scrutinizing the recipes, you should first just bask in the beautiful photography, mostly from Tim Turner, and pause over Jamie's short essays—essays of place and people—that explain how American barbecue is evolving. Don't believe me? Then luxuriate in the section on seafood barbecue.Last night I made the Spactchcocked BBQ chicken with Alabama White Sauce. I should have bought three birds. My family devoured it with one inhale. The sauce was perfectly matched to the roasted chicken. And it was so easy to do.Purviance shows you through photographs and short text “how to do it”—spatchcocking, smoking, prepping, and the like. There’s a gallery of photographs, for example, that show Purviance grilling with a wok; it isn’t some studio model faking you through the process.What makes the book unique is Purviance’s take on each of these classics. Want to know how to make turkey behave like pastrami? You’ll find it here and so much more.Jamie Purviance’s NEW AMERICAN BARBECUE deserves two things: first, the James Beard award and, second, your purchase.

As a cookbook collector, an outdoor cooking enthusiast and former BBQ competitor (I even got the gaudy trophies to prove it lol!) I have a number of Mr. Purviance's books. I concur with the other reviewers that this is far and away his best work yet. He has pushed the envelope beyond American BBQ, and is very much mirroring the trends of what is happening with the BBQ scene across the country.I was reading from the preface in the first Weber book I bought circa 1999, Art of the Grill. Even back then Mr. Purviance was providing the gentle nudge to expand the reader's culinary comfort zone, back then it was Greek style lamb chops with tzatziki and jerk chicken. This book goes way beyond to showcase influences of Korean, Vietnamese and even Filipino cuisines, yet still manages a very proper nod to good ol' American BBQ.The Weber books are always lusciously photographed and impeccably documented, arguably the perfect blend of art and science-not unlike cooking itself. I bought this as the Kindle edition but I think that I'm going to have to buy the printed version also, something about all the wonderful photography in an actual book. Guess I'm old school :)Tracy in PHX

This is such a beautiful cookbook! Each full-color photo is beautifully photographed, with gorgeous lighting and food styling. It's taken me a while to actually make a recipe, but now that it's grilling season-- I started with the Smoked Pork Tenderloin with Black-Berry Sage Sauce (page 100). Absolutely loved it! The rub is so simple, yet flavored the pork beautifully. Of course, we used our Weber, and the pork seared perfectly. The sauce was different, and I liked it. Since we grow our own olallieberries, I used those instead of blackberries (they're somewhat similar). The sauce was a perfect pairing for the pork-- and the pork turned out juicy and incredibly delicious. I cannot wait to make more of the recipes that I've bookmarked. Excellent cookbook, that I will use again and again.

Love the book, but it was slightly damaged when it arrived.

I’ve been known to grill a meal or two. I owe nearly a dozen books about grilling (and recipes) and smoked meats. This book is hands down the best book there is. And the fact that it is selling for $14 is a STEAL. Would highly recommend. It takes your grilling from good into the realm of “gourmet grilling.” We host a lot of dinners, and I typically try out recipes before serving to guests. With this book, and with most anything that author Jamie Purviance makes, I am willing to make anything for the first time for guests. This book is awesome.

I love Jamie P. in his online videos for Weber and this book provides tons of information like his videos. Recipes are tried, tested, and perfected before being added to his books. I enjoyed reading through the recipes and other information even though I don't currently own a Weber Kettle. If you do own one or plan to get one, do yourself a favor and consider getting Jamie's book. You'll be glad you did.Caveat: It must be noted that this book focusses mainly on recipes suited to the Weber charcoal grill. Very little on the Weber Smokey Mountain Cooker, which is what I mistakenly thought it was about.

This book covers what is happening in our country today, as the rise of BBQ's popularity grows more and more. While it is not dedicated to old school traditional styles of cooking, it contains excellent recipes from some of our best chef's in America, adding their own influences to the outcome of the food, which is why, in my opinion, Jamie named the book New American Barbeque. My wife and I are cooking many of these recipes together - I bought the hard copy to keep in our cookbook collection. We are both avid food fans & BBQ fanatics. If you love cooking, BBQ, and eating, you won't be disappointed in my opinion.

Even for a seasoned griller, this book contains much useful information on materials and methods. It also contains good recipes and techniques on grilling a wide variety of meats and other foods. Any griller would probably find this book interesting, inspiring, and helpful, but that is especially true for those who have a weber grill or smoker. It is also an enlightening treatment of the "state of BBQ" from west to east and south to north, an inspiration to try something new in addition to your traditional fare.