Synopses & Reviews
They burst on the culinary scene a dozen years ago with the genre-defining ; now they're back to demonstrate once again their cardinal principle: cooking your food can be as much fun as eating it. The surest route to backyard nirvana, say Chris Schlesinger and John Willoughby, is to always cook with the real thinglive fire. To make it easy they've put more of everything into this new grilling bible: more useful information, more effective techniques, more imaginative and flavor-packed recipes, more ways to make grilling not just a technique but a way of life. With detailed descriptions of each live fire cooking technique, over 250 spectacular recipes, and advice on everything from accurately gauging doneness to knowing when (and, more importantly, when not) to cover your grill, this entertaining book will take you all the way to grilling masteryand we know you'll enjoy the trip. 16 pages of color photographs, 35 drawings.
"Let the Flames Begin is chock full of gold medal recipes. Chris and Doc never cease to amaze me with their exciting flavors and dedication to the grill." Bobby Flay, author of Boy Meets Grill and Bobby Flay Cooks American, and host of "Food Nation" on the Food Network
"No one has done more for grilling in America than Chris Schlesinger and John Willoughby. This book is the culmination of fifteen years of brilliant work bravo!" Mark Bittman, author of How to Cook Everything and The Minimalist Cooks Dinner
From the writers of "Thrill of the Grill, " comes the surest route to backyard nirvana--cooking with live fire. To make it easy they've put more of everything into this new grilling bible: more information, more techniques, and more imaginative and flavor-packed recipes. photo.
All the secrets, all the fun, and hundreds of great recipes for real grilling.
About the Author
Chris Schlesinger is the chef/owner of the East Coast Grill in Cambridge, Massachusetts, and the Back Eddy in Westport, Massachusetts. In 1996 he was named Best Chef of the Northeast by the James Beard Foundation. John Willoughby is the executive editor of Gourmet magazine. Together Chris and John are the coauthors of seven cookbooks, including the award-winning The Thrill of the Grill and License to Grill, and for seven years they co-wrote a monthly feature in the dining section of the New York Times.