Sticks & Stones: The Art of Grilling on Plank, Vine and Stone (The Game & Fish Mastery Library) Hardcover – April 1, 1999

I bought this book because it was the only book available on plank grilling at the time. Unfortunately, it is just a collection of unrelated recipes with nothing about technique. The book tells you to get untreated wood and soak it in water ahead of time. That is the entire content on technique. There is only one recipe that uses whole fish and it is for arctic char. The book is less than a hundred pages. Most of it is soups, salads and side dishes. There are much better books on plank grilling available now. Don't waste your money on this one.

just awesome thank you fast delivery

This is a great idea-generator cook book. Lots of pictures, explanations, clear instructions and helpful How Tos.We enjoy the culinary journey we started with this book.

I've been a fan of Teddy's for years. Love his creativity and humor. I have several of his cookbooks as well subscribe to his twitter, Facebook and marketing emails. Cheers Teddy!!

I have many cookbooks and rarely use them. Was so happy that this had more than recipes. What an interesting way to learn to cook properly on plank & stone. Many family favs in here.

Great cookbook! Bought for everyone I know!

Light revealing. The cedar planked salmon, is the best I’ve ever made, according to many dinner party guests. Played around with many others, they all turned out above average.

Everyone who loves salmon or who loves to barbecue needs to read this book; it's amazing what a wood plank can do to a fish! We weren't sure at first if Reader was nuts, or a genius. He's a genius! We didn't have exactly what we needed (a cedar plank instead of alder, a Copper River Coho instead of Chinook), but the results were incredibly delicious! The combination of the wood smoke and the marinade ingredients made for an exotic, but simple and fast way to prepare an entire fish. Four of us did our best to devour a 10+ lb fish in one sitting. We didn't succeed, but had a good time trying.We are eager to try other recipes, but are at the wood-gathering stage. We wish the book had a guide to different woods and the foods they work well with so we'd feel more comfortable with our own experimenting (cooking this way is expensive if you have to go to the lumber yard for wood). We live near orchard country and have access to a variety of fruit woods in addition to apple, and aren't too far from both coastal and interior forests where different types of trees grow.Folks who are lucky enough to figure out what to do with a few salmon every year need to try this cooking method.

Great book

great item