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Title details for The Big-Flavor Grill by Chris Schlesinger - Available

The Big-Flavor Grill

No-Marinade, No-Hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish

by Chris Schlesinger
John Willoughby
ebook
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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.
Schlesinger and Willoughby wield spices and condiments from around the world masterfully in these 130 minimal preparation, maximum flavor recipes inspired by Asian, Mediterranean, Latin, and Caribbean cuisine. In contrast to grilling books that require long-lead marinating and time-consuming steps, The Big Flavor Grill's no-fuss approach means lightning-quick prep and grill times. Their new take on using spice rubs to coat ingredients before they go over the coals trumps traditional marinating by providing stronger, better-defined flavors—and rubs can be used at the last minute instead of having to think ahead, as with marinades. Willoughby and Schlesinger then take flavor to the next level by tossing just-grilled items with marinade-like ingredients—citrus, hoisin, fish sauce, ginger, basil, fresh chiles—resulting in bolder, more complex dishes and lots of saved time and effort.

  • Creators

  • Publisher

  • Release date

    March 25, 2014

  • Formats

    • Kindle Book

    • OverDrive Read

      • ISBN: 9781607745280

    • EPUB ebook

      • ISBN: 9781607745280
      • File size: 25304 KB

  • Accessibility

    The publisher provides the following statement about the accessibility of the EPUB file supplied to OverDrive. Experiences may vary across reading systems. After borrowing the book, you may download the EPUB files to read in another reading system.

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    Conformance

    • No information is available.

    Navigation

    • Table of contents to all chapters of the text via links.

    Additional Information

    • Color is not the sole means of conveying information

  • Languages

    • English

  • Reviews

    • Publisher's Weekly

      January 20, 2014
      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.

    • Library Journal

      Starred review from April 15, 2014
      Unlike many experts, chef Schlesinger and Cook's "Illustrated" executive editor Willoughby believe great grilling doesn't require intricate preparations or expensive equipment. Here the authors teach readers to grill basic ingredients (e.g., chicken thighs, shrimp, eggplant) and combine them with bold accompaniments for maximum flavor. Each chapter includes base recipes with variations; e.g., super-basic grilled skirt steak can be served with steak sauce-chile butter, honey-mustard ranch dressing, bacon-mushroom relish, barbecued bread salad, or smoky red onions and grilled avocados. VERDICT 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.

      Copyright 2014 Library Journal, LLC Used with permission.

Formats

  • Kindle Book
  • OverDrive Read
  • EPUB ebook

subjects

Languages

  • English

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