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Chris Schlesinger and John ""Doc,"' Willoughby singlehandedly raised America"s grilling consciousness in their award-winning
The Thrill of the Grill, Now they're back with the second generation of grilling expertise and over 200 recipes packed with
bright., loud flavors, In their uniquely engaging, informal style, Chris and Doc share their grilling secrets and lead us through the
daring, challenging, exciting, yet casual world of live fire cookery.
This is grilling designed for the novice or pro, the duffer or dedicated man., woman, or child. In addition to covering the basics,
Chris and Doc add several new, lighter dimensions to their grilling canon, with more grilled vegetables, more seafood, more pasta,
and more surprisingly grillable fruit. Vibrant and adventurous, the recipes combine fresh herbs, chiles, citrus, and spices with that
indefinable grilled flavor to create dishes that both satisfy and intrigue.
Special features of the book include:
- An in-depth grill briefing, including tips on easy fire starting, answers to the ten most frequently asked
grilling questions, five keys to easy grilling, and for those who cant bear to put the grill away when winter
comes-a guide to fireplace grilling.
- A chapter devoted to grilling on skewers, with hints
on how to meld flavors and cook ingredients evenly, along with recipes like exotic Grilled
Lamb Skewers with Apricots, Single Grilled Swordfish Skewers, Grilled Lamb and Potato
Skewers with Tomato-Green Olive Relish,, and Grilled Chicken Skewers with Coconut-Ginger
Sauce.
- A section that showcases the uniquely thrilling Hobo
Pack Cookery, otherwise known as Boy Scout cooking, with recipes like Eggplant and Tomato
Hobo Pack with Lemon and Garlic, and Chicken Hobo Pack with Garlic, Lemon., and Herbs.
- A wide selection of salads and pasta dishes, such as
Grilled Artichoke and White Bean Salad or Linguine with Grilled Shrimp and Black Olives,
which use grilled fish, meat, and vegetables to add smoky-great flavor.
- For you heat freaks, a chapter of high-heat dishes,
from Chile-Coated Chicken Thighs with Couscous and Tomato-Raisin Relish to Grilled Shrimp
with Moist-Hot Lime-Chile Booster.
- Slow and low barbecue and grill-roasting., where
classic barbecued brisket becomes Mediterranean-Style Slow-Roasted Beef Brisket, and
innovative dishes like Corn Bread-Stuffed Barbecued Game Hens with Bourbon-Shallot Sauce
come off the grill with deep, smoky flavor.
- A bevy of side dishes that go great with grilled
food, from K.C.'s Bengali-Style Spinach to Sweet-Potato Steak Fries with Your Own Catsup
to grilled Corn with Lime and Chinese Roasted Salt.
- Dozens of condiments, pickles, and spice rubs that
build flavor fast with very little effort.
Packed with practical grilling instructions, anecdotes, and inventive recipes that join simple pleasure with culinary adventure, here's
a book that has direct appeal to anyone who's ever wanted to put food over fire. Whether youre a novice looking for your initial
License to Grill, an accomplished live fire devotee ready to earn your Ph.G. (Doctorate of Grilling), or you just want to spend
some time hanging out by the fire, this is the book for you. So go ahead, unleash your 'griller instincts" and give yourself
License to Grill -- permission to fool around with live fire, add a smoky sear to your dinner, and generally turn cooking into
the best part of your day.
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