Plank Cooking: The Essence of Natural Wood

Good book on the art of plank cooking. The author describes a detailed and somewhat more advanced approach to plank cooking as found in other books on the subject. The recipes are also excellent and demonstrate there is nothing that can't benefit from being cooked on planks.

Great recipes, sent to friend that is just getting into Plank grilling.

This book is well written and includes what types of planks to use, how to prep the planks, and cook with them. The recepies are very easy and good, especially the salmon ones. The flavors the planks add are wonderful. We have cooked with them both on the BBQ and in the oven.

Product was delivered in a timely manner and was as described! 100% satisfied! Thanks!!

I really enjoyed this book...different ideas and lots of great ideas to try...well worth the money

Plank Cooking opened my eyes to a new concept with the grill. My husband and I had never tried plank cooking. This book gave very clear instructions for preparing the plank and the different types of wood to use. My father ofen shares salmon with our family and I hate to admit it, but the fish is too "fishy" to savor. Using the plank created a whole new experience with older salmon. We savored each bite and our three boys couldn't get enough. This is an excellent book for people like me who need new ideas with the grill. Who knew you could carmalize onions with a plank on the grill? I look forward to more adventures with various types of planks. Dad, bring on the extra salmon.

I grew up in the Pacific Northwest, and have always enjoyed the flavor of salmon cooked over alder. After some friends treated us to alder "planked" salmon on a camping trip, we searched Amazon and discovered this book. We've tried a number of the basic recipes with great success. Perhaps more significantly, those recipes have encouraged me to experiment with a variety of woods for some of my more "traditional" recipes, every time with great success. (For example, spareribs, a Texas-style dry rub, and either an alder or hickory plank make a fantastic taste combination.) The recipes include a wide range of spice and flavor combinations, from simple to what I would call "nouveau cuisine," which should meet most people's taste preferences. And the range of possible combinations, based on wood types, additional spices, or flavors in the soaking process, leaves room for almost limitless experimentation.We have enjoyed the book so much that we've given it as gifts to several friends. Their responses have also been enthusiastic.

Tiffany's book introduced me to plank cooking, which I'd not done before.Some recipes worked for me. Some didn't.Despite my shortcomings as a chef, her book, overall, seems worthwhile.Wayne Heinz, author of, How to Catch Salmon, Sturgeon, Lingcod, Rockfish, and Halibut Along the Pacific Coast: Fish On!

Great book

excellent book with some great recipes's, bought it second hand so it was well worth it