Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience (Volume 1)

Bought this book for my son and he is very happy with it.

I have not personally used this book - I bought it for my husband when he treated himself to a Big Green Egg. However, as the recipient of some amazing meals that he has cooked from this book, I can whole-heartedly endorse it. Every meal he has tried so far has been a success - the beef short ribs were unbelievably good and the bbq rub recipe has become a household favourite for all sorts of things.

This is a really useful, well designed and colourful book, especially if you have a Big Green Egg. Some looking up is needed as there are American ingredients that do not have an English alternative name but so far so good and no problems. Lots of good recipes that go way beyond burgers which we will try if it ever stops raining!!

Some good recipes . Would have liked more details on temperature control

Good book with plenty of pictures and explains things in details. Lots of great recipes and good ideas for using the green egg although too cold to get going with ours yet!

I am quite disappointed with this cook book. I only found a few recipes that I would cook but the rub and marinade section had some good marinades in it but over all I was disappointed. I certainly would not recommend it as the cook book I thought it was going to be. Very disappointing.

Very comprehensive. A must have for any barbeque enthusiast or someone seeking basics for the Egg. Some recipes are adaptable for other BBQ uses.

If you have a green Egg you need this

Lots of great recipes in this book. It is a big book and has great pictures and easy to follow along. Came on time and is a great quality hard back book.

Tive curiosidade de conhecer as várias utilizações da churrasqueira e sua versatilidade.Uma pena que não tenha no Brasil.

Das Buch kam zum gewünschten Datum. Es ist sehr schön, groß und relativ schwer. Die Rezepte usw. sind nur auf Englisch vorhanden. Es war ein Geschenk und kam super an!

Lo malo es que viene en ingles, lo mejor es una idea de como manejar el huevo, lo he bajado en libro electronico para traducir tambiín tengo el libro

Having read the comments regarding this cookbook and being new to the Big Green Egg...I thought "ok" I need instructionand didn't care if they were pushing accessories because there is a "learning curve" to this marvelous Egg BBQ, smoker, ceramic oven.. I've been an enthusiastic amateur chef for 40 years and just love learning new techniques and making various ethnic dishes as authentically as possible . Cooking is my hobby. I'd been making my own sausage, smoking meats, baking pizzas on an Emile Henri ceramic pizza stone, baking breads, making tajines, trying to make authentic naan, pita, etc. for years.When. I started to research kamado grills I knew I just had to have one. Lasts a lifetime, uses wood rather than gas or petroleum/saw dust laced briquettes, lets you cook outdoors in any weather and was extremely versatile. Sort of a throw back to the communal ovens I'd seen when traveling years ago.But back to the cookbook....I loved it...and that's no small thing! I've also been collecting cookbooks for years and pretty muchhad decided there was not a lot out there regarding BBQ to get excited about. So buying this cookbook for whatever it couldoffer regarding using my kamado grill, I wasn't expecting much from the recipes but then again that wasn't why I was buying itI was looking for technique.I was pleasantly surprised as the recipes for rubs, sauces were good (not surprising) but the recipes for other items was something beyond... in terms of the usual BBQ fare get a Weber Cookbook or any of the 1000's of BBQ cookbooks or just go online.The Big Egg Cookbook provides temperatures for various projects, the uses and tastes nuance of a wide variety of "flavoring" woods, how to utilize cooking stones, planks, grills, the baking properties of a ceramic oven...love the radiantheat of a kamado type grill. The recipe for BBQ oysters...delicious and loved the recipes using a baking stone forMediterranean Bread, Apricot Bread with Rosemary & Coriander Butter, lavash with sea salt and toasted sesame as wellas pizza, naan, pita. Just fantastic! Smoked almonds in 8 minutes.I believe in learning technique and the basics of any food preparation and then once mastered letting my imagination goto work...it keeps cooking exciting and interesting even after 40+ years. One has to eat so why not make it an adventure.