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Chicken & Sides (Weber's on the Grill) [Paperback]

Jamie Purviance , Tim Turner
4.0 out of 5 stars  See all reviews (1 customer review)
RRP: 9.03
Price: 9.02 & FREE Delivery in the UK on orders over 10. Details
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Frequently Bought Together

Chicken & Sides (Weber's on the Grill) + Steak & Sides (Weber's on the Grill) + Weber's Barbecue Anytime: Over 150 delicious barbecue recipes to suit any occasion
Price For All Three: 33.99

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Product details

  • Paperback: 144 pages
  • Publisher: Weber (6 April 2010)
  • Language: English
  • ISBN-10: 0376020350
  • ISBN-13: 978-0376020352
  • Product Dimensions: 22.7 x 18.5 x 1.4 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 568,952 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews
1 of 1 people found the following review helpful
4.0 out of 5 stars Great little volume 1 Feb 2013
By I. Darren TOP 1000 REVIEWER
Format:Paperback
A small compact book, designed specifically for those who like chicken and who like their chicken grilled. Vegetarians and people who just don't like grilled chicken should, well, turn away!

Unlike many other books focussing on bulk, cramming in as many recipes as possible to be the ultimate this or that, here the focus is on just one thing and doing it well. It seems to work - whilst both types of books can and do have their place, at times you just want to grab an 'ingredient-specific' book and get cooking, or grilling we should say.

There is not a lot one can dislike about this book. The nervous beginner will find the sections about grill techniques and specifics helpful before they look at the recipes. The more accomplished griller will dive straight in and get busy with the recipes. The recipes themselves are split broadly into five sections: whole birds, bone-in chicken pieces, ground chicken, boneless chicken thighs and boneless chicken breasts. Even this simple categorisation can make a difference when you are feeling lazy and have say a packet of chicken breasts in the fridge - why waste valuable drinking/relaxing/sleeping time by looking through lots of recipes that seem to only use the items you DON't have. Mind you, if you are too lazy and relaxed maybe you won't want to fire up the grill... or you have a gas grill secreted somewhere for those occasions!

Each of the 100+ recipes are clearly and simply laid out, often accompanied by a basic, practical colour photograph. Preparation time, grilling time and a note for any specific equipment that may be required precede the recipes too (Hurray!). Then the ingredients, split out for any rub, glaze or sauce and the main dish. Then clear step by step instructions.
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Amazon.com: 4.3 out of 5 stars  6 reviews
16 of 16 people found the following review helpful
5.0 out of 5 stars Many Good Recipies in a Small Package 23 Mar 2010
By John G. Gleeson Sr. - Published on Amazon.com
Format:Paperback|Verified Purchase
Let's be honest, OK? Chicken is ... bland and boring, right? Something you do because it's "good for you", right? That was my mother's saying when we'd do the "Awww, MOM!! Not chicken!!" In fact, one of my major successes as a new outdoor cook with a new bride was to marinate chicken parts in Wishbone Italian Dressing and sprinkle on some "poultry seasoning" and finish it with Open Pit BBQ Sauce. Now I know why that approach worked, but it was blind luck way back then.

But like so many other things, it really comes down to what you put into a chicken dish that makes it "work". Properly prepared and grilled, chicken can be an absolute flavor bomb. In this new release, dedicated to grilling chicken, as well as a few "sides", Jamie Purviance provides us with a whole bunch of recipies that will enable even the beginning griller to put highly flavorful dishes in front of friends and family. The recipies range from simple season and grill dishes, to a bit more involvement with marinades and sauces.

There are recipies for roasting a whole chicken -- which is my personal favorite way to do a bird, for bone-in pieces and 33 recipies using boneless skinless chicken breasts. These latter are just amazing ways to treat the preparation of lightly flavored meat. Purviance has the breasts cooked and used in tasty salads, wraps and sandwiches, as well as as entrees. Personally, I have never cared much for skinless boneless chicken breasts, but I am really keen on doing several of these new approaches. And my wife of many years is delighted with the book, in large part, I suspect, because I do the cooking.

We are really fortunate to live in a time when quality outdoor cooking equipment, combined with exceptional grilling/barbecue cookbooks make outdoor cooking superior, in most ways,to cooking over a stove. But it wasn't always this way. My first grill was an open topped brazier, and good food cooked there meant no ashes on the meat. In my opinion, Weber/Purviance have done the same thing for outdoor cooking as Julia Child did for the indoor approach. They have expanded the culinary experience by providing safe, affordable and reliable cooking equipment and accessories, and giving us recipies and cooking techniques to maximize the flavor potential of food cooked over a live fire.

If one is going to fire up the grill and "do" chicken, why not make that dish as high on the "yummy scale" as possible? Using this book as a guide will enable seasoned (pun intended) grillers and newbies to produce high quality, delicious poultry consistantly.

That is the reason for you to snap this one up!

Thanks, again, Jamie. And Weber!
3 of 3 people found the following review helpful
5.0 out of 5 stars Grilling the budget-friendly meat 7 Jun 2011
By P. Sallmen - Published on Amazon.com
Format:Paperback|Verified Purchase
I love to grill, but I don't have a lot of money to spend on cuts of beef or pork. This book is full of great recipes that let you explore all the fun and flavor that the grill has to offer. I've had dinner guests who weren't fans of chicken until I offered them dishes from this cookbook. The phrase, "better than steak" has been said more than once. Whether you believe that or not, it is certainly better to your wallet!
2 of 3 people found the following review helpful
4.0 out of 5 stars Weber's On the Grill: Chicken & Sides: Over 100 Fresh, Great Tasting Recipes 29 July 2010
By CAS - Published on Amazon.com
Format:Paperback|Verified Purchase
Weber On the Grill recipe books, in general, are the best. "Chicken & Sides" contains tasty recipes to add great flavor to grilled chicken and to the suggested accompanying dishes. The recipes are easy to prepare and do not require huge amounts of time, nor unusual or exotic ingredients. The suggested grilling techniques are also easy to follow with minimum fuss and time to complete the grilling experience. Easy for Novice cooks just learning the basics of outdoor grilling and provides different approaches for the Grill Masters,too.
4.0 out of 5 stars Great little volume 1 Feb 2013
By I. Darren - Published on Amazon.com
Format:Paperback
A small compact book, designed specifically for those who like chicken and who like their chicken grilled. Vegetarians and people who just don't like grilled chicken should, well, turn away!

Unlike many other books focussing on bulk, cramming in as many recipes as possible to be the ultimate this or that, here the focus is on just one thing and doing it well. It seems to work - whilst both types of books can and do have their place, at times you just want to grab an 'ingredient-specific' book and get cooking, or grilling we should say.

There is not a lot one can dislike about this book. The nervous beginner will find the sections about grill techniques and specifics helpful before they look at the recipes. The more accomplished griller will dive straight in and get busy with the recipes. The recipes themselves are split broadly into five sections: whole birds, bone-in chicken pieces, ground chicken, boneless chicken thighs and boneless chicken breasts. Even this simple categorisation can make a difference when you are feeling lazy and have say a packet of chicken breasts in the fridge - why waste valuable drinking/relaxing/sleeping time by looking through lots of recipes that seem to only use the items you DON't have. Mind you, if you are too lazy and relaxed maybe you won't want to fire up the grill... or you have a gas grill secreted somewhere for those occasions!

Each of the 100+ recipes are clearly and simply laid out, often accompanied by a basic, practical colour photograph. Preparation time, grilling time and a note for any specific equipment that may be required precede the recipes too (Hurray!). Then the ingredients, split out for any rub, glaze or sauce and the main dish. Then clear step by step instructions. If it gets any simpler a nice man from Weber would be delivering the dish ready-made, served on a silver platter. Apart from burning the meat, it is hard to see how you can go wrong if you just follow the steps.

This is a great little volume that works well as a standalone book or as part of a larger library - after all, can you really ever have too many recipe books? The only complaint is the binding. Comb binding that allows the book to lay flat without its spine being broken was designed for this kind of book. The range of recipes show the versatility that can be achieved simply yet with not much variation of basic ingredients and tools (take one chicken, one grill and put together...) Your guests may thank you for this book!
4.0 out of 5 stars If you like grilling chicken you'll love this book. 29 Mar 2012
By captain crunch - Published on Amazon.com
Format:Paperback|Verified Purchase
Chicken is what we mostly grill as beef and pork are not exactly on a healthy diet menu. Thus, this book is very well suited for the type of grilling we do. As with other Jamie/webber grilling books, these recipes are very good and the cooking instructions really help the skill of grilling good chicken. I haven't found much duplication with his other cook books either. The only reason I didn't give this book five stars is the binding methodology. Having destroyed my first book (time to grill) by bending the pages open too far to keep the book open to a recipe page, the pages now are all falling out. Thus, now I am extra careful with the newer ones not to damage the binding. I really wish they would move to a more "user friendly" binder that would stay open on a page without damaging the book.
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