The Thrill of the Grill

Fülszöveg

" CAN. J34.50
XHRlLLi^GRIL
Techniques, Recipes, Sc Down-Home Barbecue CHRIS SCHLESINGER i JOHN WILLOUGHBY
Grilling is as American as fireworks on the Fourth of July, but until now cookbooks have neglected it. Over five years in preparation, The Thrill of the Grill will teach anyone from the eager newcomer to the experienced backyard professional how to master the art of grilling.
Here Virginia-born chef Chris Schlesinger and co-author John Willoughby take you on a journey to the flavorful, easygoing world of grilling and barbecuing. Spicy tastes from tropical climates, the beloved barbecue of the American South, and the excitement and informality of cooking over live fire are all part of the trip. Drawing on fifteen years of professional grilling experience, Schlesinger explains everything from the relative merits of various fuels to the healthful aspects of grilling. Included are guidelines for choosing the right foods for the grill, knowing when they are properly cooked, and... Tovább

Fülszöveg

" CAN. J34.50
XHRlLLi^GRIL
Techniques, Recipes, Sc Down-Home Barbecue CHRIS SCHLESINGER i JOHN WILLOUGHBY
Grilling is as American as fireworks on the Fourth of July, but until now cookbooks have neglected it. Over five years in preparation, The Thrill of the Grill will teach anyone from the eager newcomer to the experienced backyard professional how to master the art of grilling.
Here Virginia-born chef Chris Schlesinger and co-author John Willoughby take you on a journey to the flavorful, easygoing world of grilling and barbecuing. Spicy tastes from tropical climates, the beloved barbecue of the American South, and the excitement and informality of cooking over live fire are all part of the trip. Drawing on fifteen years of professional grilling experience, Schlesinger explains everything from the relative merits of various fuels to the healthful aspects of grilling. Included are guidelines for choosing the right foods for the grill, knowing when they are properly cooked, and dealing with disasters. In chapters such as "Fish and Other Water Dwellers" and "Grilling at the Ritz," Schlesinger presents two hundred of his recipes,
On the familiar side are recipes such as Grilled Big Black-and-Blue Steak for Two, written with the kind of detail that ensures the steak will be charred on the outside and juicy perfect on the inside. There's even a recipe for authentic Barbecued Ribs, Missouri Style, developed for the home grill. On the novel side you will find such unusual dishes as Grilled Shrimp with Pineapple-Ancho Chile Salsa, Pasta from Hell, and Grilled Expensive Mushrooms on Texas Toast
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 grilhng, 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 resuhs. A chapter of innovative, full-flavored grill appetizers, eminently suitable for combining into a full meal.
(continued on back flap)
(continuedfrom front flap) ^ 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. 0 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.
The Thrill of the Grill is the book grill and barbecue lovers have been waiting for. Chris Schlesinger's unique blend of exotic spices, American favorites, humor, and infectious enthusiasm will put the thrill in your grill and have you coming back for seconds.
John Willoughby (left), Chris Schlesinger (right)
Chris Schlesinger is a graduate of the Culinary Institute. In 1985 he opened the highly successful East Coast Grill in Cambridge, Massachusetts, and, most recently, Jake and Earl's, a barbecue take-out next door. John Willoughby is a graduate of Harvard University and a feature writer on the staff of Cook's Magazine. He lives in New Haven, Connecticut.
Jacket design by Louise Fili Jacket photograph by Vincent Lee
Willlani Morrow & Company, Inc. 1350 Avenue of the Americas New York, N.Y. 10019
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