Weber’s Big Book of Burgers: The Ultimate Guide to Grilling Backyard Classics by Jamie Purviance

My rating: 3 of 5 stars

What it says in the title and more. It’s burgers, dogs, etc. All the stuff you think of when you think of prototypical non-nerdy American grilling. Lots of good recipes with lots of variation - including lots of variations on veggie burgers that aren’t mushroom-based. There are a few even I (an avowed carnivore) would like to try. If I had to fault the book it would be that, unlike Meathead, America’s Test Kitchen, or Milk Street - there’s no context to the recipes. You just have recipe after recipe. No mention of why the ingredients work or where Jamie Purviance got the recipes from. I’ve grown to really appreciate this context and how it helps me appreciate the recipe and understand how it was put together so that I understand how best to modify it as I go through iterations.

Barbecue Sauces, Rubs, and Marinades–Bastes, Butters & Glazes, Too by Steven Raichlen

My rating: 4 of 5 stars

Raichlen has put together a great book on all the things that add flavor to our grilled, BBQ’d, and smoked foods. As is his style, he adds a biography for each of the recipes that explains where it comes from or where he discovered it and what it goes well with. He also includes a few recipes that include both the meat and the accompaniment. I wish he had more pointers to recipes from Project Smoke or the Barbecue Bible to help provide more illustrations of what goes well together. A lot of it was “this goes well with grilled beef”, but I wish I had just a few more examples of which flavors go well together. Especially when talking about bastes and butters that would likely be combined with rubs, seasonings, or other flavorings. Speaking of which, he has lots of sections with definitions and I now know the difference between those.

Raichlen’s Burgers by Steven Raichlen

My rating: 4 of 5 stars

What I like about this book is that Raichlen gives a little biography about each burger recipe. I’ve got tons of new recipes to try. I also like that he’s got some recipes for sides and sauces at the end. It’s not as comprehensive as some of his other books, but I got it free in exchange for getting his newsletter, so I wasn’t expecting too much.

Masters of Doom: How Two Guys Created an Empire and Transformed Pop Culture by David Kushner

My rating: 4 of 5 stars

Once again Will Wheaton knocks it out of the park as narrator.

Kushner does a great job telling the story of The Johns who created Doom. I was just a kid when those games were coming out and while my dad didn’t mind us playing Castle Wolfenstein and Doom, my mom wasn’t cool with it. So most of this was on my periphery and it was great to read the history of how transformative this game was and what a genius Carmack was with his engine work. I wish the book was an update version that covered the VR work Carmack has done recently - it ties in perfectly with the threat Kushner was pushing about VR and Snow Crash and how Doom was the first step in that direction.

The Mongoliad: Book One by Neal Stephenson

My rating: 3 of 5 stars

This book grew on me slowly. At first I was intrigued, but wasn’t hooked. But eventually I grew to really love both the Gansukh/Lian chapters and the Korean/Japanese fighters’ chapters. The historical fiction is Neal Stephenson at his best and I did eventually enjoy the chapters with Cnan and the Shield-Brethren.

To some degree the western chapters are a medieval road trip/quest story. The Gansukh chapters are a palace intrigue story. They don’t really overlap other than both have Ogedai Khan as a central character.

Weber’s Charcoal Grilling: The Art of Cooking with Live Fire by Jamie Purviance

My rating: 3 of 5 stars

This is a good book with a lot of useful info if you’re into charcoal grilling and BBQing. It also has a lot of recipes. I’ve tried a few and I found them tasty. Added a bunch to my list of recipes to try. If this were my first BBQ cookbook, I probably would have rated it a 4 or 5. It has beautiful photos of the end result and a dozen recipes by award-winning grillers and pitmasters. But I’ve been spoiled by Meathead’s cookbook. Meathead’s cookbook is incredibly comprehensive and he used to work in the newspaper industry so he’s a wiz at explaining things to the reader. Compared to that book, this one is OK. It’s also a lot less scientific - relying more on hand tests than thermometers.

Golden Son by Pierce Brown

My rating: 3 of 5 stars

To be fair to Mr. Brown, I find it hard to fairly rate second books in a trilogy. They have to both be the middle part of what is essentially one large story split into 3 books (or pdfs or epubs) and also as a standalone book have a beginning, climax, and resolution. So this tends to leave them a little unfulfilling. I’ve noticed (and mentioned in a few reviews) that with most modern trilogies the first book is more of a complete book in order to get the reader hooked into the series. The second one seems to be disappointing because it can’t resolve anything or else there wouldn’t need to be a third book. So this book might have a lower rating than I would rate the trilogy as a whole.

The Bloodline Feud by Charles Stross

My rating: 3 of 5 stars

This book was a free giveaway for Tor’s ebook club

This book checks a lot of boxes for me: thriller, science fiction, multiple universes, alternate histories. But I just couldn’t get into it as much as I wanted to. I think it was mostly around the way Stross writes his dialogue. I can’t quite figure out exactly what it is about it, but it just didn’t do it for me.

Buying Time by Joe Haldeman

My rating: 4 of 5 stars

Earlier this year I read The Forever War for the first time after having read Starship Troopers. So when there was a Humble Bundle with a bunch of books I didn’t care about, but which had a book by Joe Haldeman, I jumped on the bundle.

Having read these two books, the biggest thing I’ve noticed abut Joe is that he is GREAT at world-building. It doesn’t mean the story suffers, but I almost want to read more to wander around his worlds than I do for the story to continue. What’s the world here? Some scientists invent The Styleman procedure - undergoing this procedure reverses the aging process. As long as you go through it every 10 years, you can remain a perpetual 20-year-old (body-wise). That, by itself, would be a near world. But in order to get the initial financing to setup The Styleman Institute, they wanted to use it to redistribute wealth in the world. The process would cost $1 million dollars and the person who did it would have to give away all their money and posessions to the institute, which would then spread it around various charities. This is also a world where people take pleasure trips out into space and where there are lawless colonies among the asteroids. (And also on Florida)

Meathead: The Science of Great Barbecue and Grilling by Meathead Goldwyn

My rating: 4 of 5 stars

There are literally tons of BBQ cookbooks out there. Why this one? Well, Meathead does something most of them don’t - he backs up his techniques with science. BBQ has existed as long as mankind so a lot of what we do is just father->son or mother->daughter (or some combination of gen 1 to gen 2) and a lot of it is wrong. Humans suck at intuition. So Meathead along with Dr Blonder use science to backup their techniques and ideas. This leads to 2 great benefits.