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1 Beaverton Cooking and Food- Barbecue Grill Cookouts
2 Burnside Cooking and Food- Barbecue Grill Cookouts
2 Home & Garden Cooking and Food- Barbecue Grill Cookouts
25 Local Warehouse Cooking and Food- Barbecue Grill Cookouts
25 Remote Warehouse Cooking and Food- Barbecue Grill Cookouts

The Big-Flavor Grill: No-Marinade, No-Hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish

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The Big-Flavor Grill: No-Marinade, No-Hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish Cover

 

Synopses & Reviews

Publisher Comments:

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:

Prep 

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). 

Grill 

When your fire is ready, simply grill according to the super-basic recipes. 

Toss 

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:

  • Five-Spice Steak Tips with Grilled Pineapple and Sweet-Sour Sauce
  • Coriander-Crusted Pork Skewers with Maple-Mustard Barbecue Sauce
  • Thai-Style Baby Back Ribs
  • Chicken Breasts with Maple-Soy Glaze and Peanut-Ginger Relish
  • Spicy Curry-Rubbed Lamb Kebabs with Grilled Peaches
  • Cumin Seed–Crusted Shrimp with Charred Corn Vinaigrette
  • Fish Steaks with Sriracha-Basil Butter

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.

Review:

"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.

Review:

The Big-Flavor Grill is simply proof that no one writes better grilling books than Schlesinger and Willoughby. Don’t miss out.” Mark Bittman

Review:

"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

Introduction

What Is Grilling?

Tools, Fuels, and Fire

Processes, or Things You Need to Know and Do

Steak

Skirt Steaks

Steak Tips

Lamb

Lamb Chops

Lamb Kebabs

Pork

Pork Chops

Pork Skewers

Baby Back Ribs

Chicken

Chicken Breasts

Chicken Thighs

Chicken Wings

Chicken Skewers

Whole Chickens

Shrimp & Fish

Shrimp

Fish Fillets

Tuna Steaks

Other Fish Steaks

Vegetables

Vegetables Love the Grill, Too

New Potatoes

Eggplant

Corn

Cherry Tomatoes

Asparagus

Drinks

with Mint

with Ginger

with Pineapple

A Few Small Component Recipes

Ingredients

Index

What Our Readers Are Saying

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Average customer rating based on 1 comment:

Paula Scott, August 17, 2014 (view all comments by Paula Scott)
This book is great for any type of grilling. (The author prefers charcoal but I have made the recipes with a gas grill.) The basic concept is that rather than marinating and attempting to infuse flavors BEFORE cooking you season your meat, fish, etc. very simply before grilling, grill it, and THEN toss it with flavorful ingredients (herbs, spices, chilies, chutneys, sauces etc.)to achieve very fresh tasting and delicious combinations. This works really well. There are lots of options and easy to use recipes for meats, fish, shellfish and vegetables. This book has totally changed the way I think about seasoning and led to some excellent meals. Highly recommended if you like easy-to-make, flavorful food that gets you out of the kitchen on hot days.
Was this comment helpful? | Yes | No
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Product Details

ISBN:
9781607745273
Subtitle:
No-Marinade, No-Hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish
Author:
Chris Schlesinger and John Willoughby
Author:
Willoughby, John
Author:
Schlesinger, Chris
Publisher:
Ten Speed Press
Subject:
Barbecue
Subject:
Cooking and Food-Barbecue Grill Cookouts
Publication Date:
20140331
Binding:
HARDCOVER
Language:
English
Pages:
240
Dimensions:
9.04 x 7.83 x 0.98 in 1.84 lb

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Related Subjects

Cooking and Food » By Ingredient » Meats » General
Cooking and Food » Outdoor » Barbecue Grill Cookouts
Cooking and Food » Outdoor » General

The Big-Flavor Grill: No-Marinade, No-Hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish New Hardcover
0 stars - 0 reviews
$25.00 In Stock
Product details 240 pages Ten Speed Press - English 9781607745273 Reviews:
"Publishers Weekly Review" by , "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.
"Review" by , The Big-Flavor Grill is simply proof that no one writes better grilling books than Schlesinger and Willoughby. Don’t miss out.”
"Review" by , "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."
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