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eggin72eggin72 Posts: 3
edited 12:23AM in EggHead Forum
Just purchased Big Green Egg cookbook from amazon (by the way the price was down to $27) what are some of the favorites you have.


  • Recently additions to my collection that I really like:

    Breath Of A Wok
    Urban Italian

  • Capt FrankCapt Frank Posts: 2,578
    Without sounding Blasphemous, Weber's "Way to Grill" is an excellent resource. It has good recipes that are easily adapted to the egg, but more importantly [at least to me] it details a lot of preparation techniques with pictures and step-by-step instructions, has recipes for rubs and marinades, and much more useful information. About $20 :)
  • Dimple's MomDimple's Mom Posts: 1,740
    My most recent purchase is Entertaining with Booze.

    I had checked it out from the library and loved it, had to have it. I'd like to also get Cooking with Booze, but I believe it's out of print, therefore pricey to order online. Someday...
  • bobbybbobbyb Posts: 1,349
    Any of Ray Lampe's (DR BBQ) books as well as Steve Raichlen's are good. Also Bill and Cheryl Jamison.
  • reccitronreccitron Posts: 175
    I have a bunch of cooking and BBQ books but the one I bought a couple of days ago is
    Sauces: Classical and Contemporary Sauce Making by James Peterson.

    I've only had time to leaf through it but it looks really good and it got great reviews at amazon.
  • Gator Bait Gator Bait Posts: 5,244
    Hi Dimple's Mom

    Cooking with Booze @, for $19.77. if out of print will not last at this price!

    EDIT: I just noticed this, "Usually ships within 1 to 3 months." :blink:


  • Dimple's MomDimple's Mom Posts: 1,740
    It's gone down in price since I last looked too.
  • Home Sausage Making by Susan Mahnke Peery

    Lodge Texas Treasury of Dutch Oven Cooking
  • JeffersonianJeffersonian Posts: 4,244
    I've gotten some great cooks out of "Dinosaur BBQ" though I find the reliance on their "Mutha Sauce" a little tiring. "Charcuterie" is a gold mine for anyone wanting to make sausage, pastrami, etc. If you're really into involved recipes that yield excellent results, try Adam Perry Lang's "Serious Barbecue."
  • Little StevenLittle Steven Posts: 27,573

    New signature line? :laugh:



    Caledon, ON


  • BigjohnBigjohn Posts: 144
    One of my latest is 'Soaked, Slathered, and Seasoned' by Elizabeth Karmel. I think this is a good one for beginners who don't know how to brine, or put on some of the extras to make a meal a success.
  • Who is the author for the Charcuterie book? There are 21 books at Barns and Noble on this subject?
  • JeffersonianJeffersonian Posts: 4,244
    For me it is...I think someone here had it before, though (stike?).
  • JeffersonianJeffersonian Posts: 4,244
    It's the Ruhlman/Polson book. I'm sure you'd get a lot of search hits for it here. Stike's made some mouth-watering stuff from it too. Here's some of my bacon and pastrami:

  • SlickSlick Posts: 382
    Just ordered "Stir Frying to the Sky's Edge" by Grace Young. We are cursed with having no good Chinese restaurants in the area, so I need to perfect my wok'in!
  • Little StevenLittle Steven Posts: 27,573
    Yeah, somebody had it before but gave no acknowledgement to Shakespeare :whistle:


    Caledon, ON


  • stikestike Posts: 15,597
    Was tweev

    The charcuterie reference was mine though ;)
    ed egli avea del cul fatto trombetta -Dante
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