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

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Chris Schlesinger John Willoughby

The Big-Flavor Grill

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

Chris Schlesinger, John Willoughby

$49.99

Hardback

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English

Ten Speed Press
25 March 2014

Cooking with specific gadgets

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.

By: Chris Schlesinger, John Willoughby
Imprint: Ten Speed Press
Country of Publication: United States
Dimensions: Height: 230mm, Width: 199mm, Spine: 25mm
Weight: 835g
ISBN: 9781607745273
ISBN 10: 1607745275
Pages: 240
Publication Date: 25 March 2014
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Out of Stock Indefinitely

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

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.

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

The Big-Flavor Grill is simply proof that no one writes better grilling books than Schlesinger and Willoughby. Don't miss out. --Mark Bittman Chris Schlesinger and John Willoughby's Big Flavor Grill will probably transform the way you think about grilling. The pair abandoned the notion that long marinating times are necessary for tender meat and bold flavor, instead opting for zesty, piquant rubs and sauces that save our time and our sanity. This concept is enough to catapult the book to weekday-friendly use all summer long. --Kate Williams, Serious Eats