The Thrill of the Grill: Techniques, Recipes, and Down-Home Barbecue

Overview

Chris Schlesinger and John Willoughby bring a unique blend of exotic spices, American favorites, humor, and infectious enthusiasm that will put the thrill in your grill and have you coming back for seconds.

Among this book's unique features:


Sound advice on which grills and fuels to use, how to lay your fire, and how to know just when the fire is at the right temperature.

Descriptions of the few cooking tools you need for carefree grilling, with instructions on how to use them.

A chapter elucidating the fine art of grilling, with tips on how to get the best, most flavorful results.

A chapter of innovative, full-flavored grill appetizers, eminently suitable for combining into a full meal.

A one-of-a-kind section on the art of barbecuing (smoke cooking), including all-new information on regional variations, barbecue terminology, and a guide to the colorful rhetoric that is an indispensable part of this cooking style.

An original chapter called "Sambals, Blatjangs, and Salsas," or the "sauces" of grilled foods, easily put together with raw ingredients.

Recipes for exotic beverages that are just the thing to wash down a spicy meal.

Simple down-home desserts, perfect after grilled foods.

32 pages of four-color photographs of the recipes in the book.

A pantry section that provides you with techniques for creating recipe ingredients such as braised garlic and roasted peppers; tells you what prepared ingredients you should have on hand; and describes the variety of chile peppers and exotic fruits and vegetables used in the book.

Editorial Reviews

The "new wave" of grill cookery pits smoky tang against searingly hot seasonings. And fans of the capsicum genus will find plenty of it here: tabasco, serrano, jalapeno and habanero permeate recipes, with fresh ginger and garlic running a close second. Schlesinger, co-owner of the East Coast Grill in Cambridge, Mass., and coauthor Willoughby, a contributor to Cook's Magazine , seek raw, strong savor in what they serve. Some preparations are basic: grilled toast canapes, chicken hobo pack (a Boy Scout campground favorite) and barbecued bologna--"the cutting edge of new barbecue"--are well suited to beginning grillers. More intricate are the accompaniments suggested. Not all cooks, for example, will want to concoct their own banana-guava ketchup. And the authors' version of Valley-Girl-speak--they provide "Totally Awesome Rosemary-Grilled Rabbit with Cumberland Sauce," and their grills, they say, "just wanna have fun"--may amuse or annoy. Yet their enthusiasm for good times and good grilling is catching. Photos not seen by PW. Advertising; author tour; first serial to New Woman.
Copyright 1990 Reed Business Information, Inc.

Author Information

Bio of Christopher Schlesinger

Chris Schlesinger is the chef/owner of the award winning East Coast Grill in Cambridge, Massachusetts, and Back in Eddy in Westport, Massachusetts, and the 1996 winner of the James Beard Award for the Best Chef in the Northeast.

Bio of John Willoughby

John Willoughby is an executive director at Gourmet magazine. He lives in New York City.

Customer Reviews

There are no customer reviews available at this time. To add your review, Register or Sign In to your account using our free Reader Library software.

Additional Info

Imprint

Wiillam Morrow Cookbooks

Filesize

2.18 MB

Number of Pages

400

eBook ISBN

9780061914003