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The Big-Flavor Grill: No-Marinade, No-Hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fishby Chris Schlesinger and John Willoughby
Synopses & Reviews
The best-selling team of chef Chris Schlesinger and Cook's Illustrated executive editor John Willoughby present a radically simple method of applying flavor boosters to ingredients hot off the grill, maximizing flavor and dramatically reducing grilling time over traditional marinades.
Move your grilling into the twenty-first century! Don’t waste your time marinating. Instead, spend your time building big, bold, vibrant flavors with almost no effort. Grilling masters Chris Schlesinger and John Willoughby have replaced time-consuming brines, marinades, and basting sauces with quick and powerful pre-rubs and intense post-grilling flavor boosters to slap on your favorite meat, poultry, fish, seafood, and vegetables hot off the grill. With their streamlined approach, you’re just three quick steps from a fantastic grilled dinner:
Coat ingredients with spice rubs before grilling for stronger, better-defined flavors than traditional marinades (and the rubs can be made and applied in the time it takes for the grill to heat up).
When your fire is ready, simply grill according to the super-basic recipes.
Toss just-grilled items with vibrant ingredients — citrus, hoisin, fish sauce, ginger, basil, fresh chiles — to take the flavor to another level.
The Big-Flavor Grill’s no-hassle formula means you’ll be turning out these delicious dishes in a snap:
Bursting with the bold flavors of spices and condiments from around the world, these 130-plus recipes will set your taste buds on fire and have your friends clamoring for more.
"Schlesinger, the former owner of Boston's East Coast Grill, and Willoughby, the former executive editor of Gourmet, have been barbecuing and writing together since their 1990 classic, The Thrill of the Grill. And although the subtitle of the book is apt in one respect — there is not a drop of marinade to be found among the 130 offerings — the 'no-hassle' part really depends on the skill of the practitioner. For some, it could get messy. Instead of the time-consuming bother of soaking the meat before grilling, for example, the authors advocate the laying on of hands, via a variety of dry rubs, or of saucing the meat after grilling, often by tossing vigorously in a large bowl. This seems a bit daring in their recipe for jerk wings from hell, which calls for the cook to puree, and then rub onto the chicken, a paste made from 10 scotch bonnet peppers in less than a cup of liquid. Safer, more fruit-filled, and heavily hyphenated options include chicken thighs with apricot-chile glaze, pork chops with green apple-jicama salsa, and five-spice grilled steak tips with grilled pineapple and sweet-sour sauce. The cultural diversity of flavors is evident throughout, and especially noticeable when it comes to their half-dozen shrimp recipes, with options including New Orleans style, Chesapeake Bay style, Japanese, Thai, encrusted in cumin seed, and stuffed into tacos after being tossed 'like crazy' with pineapple, cilantro and chopped chiles. For those who dare drink while they toss, cocktails with mint or ginger or pineapple round out the collection." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
“The Big-Flavor Grill is simply proof that no one writes better grilling books than Schlesinger and Willoughby. Don’t miss out.” Mark Bittman
"Unlike many experts, chef Schlesinger and Cook's Illustrated executive editor Willoughby believe great grilling doesn't require intricate preparations or expensive equipment....Highly recommended for easy, everyday grilling. The authors' approach is so simple that readers will have plenty of time to enjoy drinks from their beverage chapter." Library Journal
About the Author
CHRIS SCHLESINGER is the former owner and chef of East Coast Grill in Boston. He was the winner of the 1996 James Beard Award for Best Chef: Northeast and is a contributing editor for Saveur. He lives in Cambridge, Massachusetts.
JOHN WILLOUGHBY is a writer, editor, and the former executive editor at Gourmet; he currently serves as the editorial director for magazines at America’s Test Kitchen and publisher of Cooks’ Illustrated magazine. He was the co-author, with Chris Schlesinger, of a monthly feature in the New York Times food section. He lives in Cambridge, Massachusetts.
Schlesinger and Willoughby have written nine cookbooks together.
Table of Contents
What Is Grilling?
Tools, Fuels, and Fire
Processes, or Things You Need to Know and Do
Baby Back Ribs
Shrimp & Fish
Other Fish Steaks
Vegetables Love the Grill, Too
A Few Small Component Recipes
What Our Readers Are Saying
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