Let the Flames Begin

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Chris Schlesinger and John Willoughby


Back with all the secrets, all the fun, and 250 more great recipes for real grilling, East Coast Grill proprietor Chris Schlesinger and Gourmet magazine editor John Willoughby team up again in their seventh collaboration since The Thrill of the Grill. The surest route to backyard nirvana, "they" say, is to always cook with the real thing—live fire—and to make it easy they've put more of everything into this newer grilling bible: more tips, more techniques, and more imaginative and flavorful recipes, from Colossal Shrimp and Mango Skewers with Guava Lime Glaze to Curried Grilled Quail with Dried Grapes, Ginger, and Mint. "The authors clearly love their work and their passion makes for an exciting collection. It doesn't hurt either that they are at once elegant and disarming. The very first recipe, Silky Turkish Eggplant Dip, relaxes the reader: Cooking eggplant on the grill is particularly fun because it's one time when you can feel free to burn your food to a cinder. This is not to suggest that the recipes are simplistic. Indeed, the authors have found a way to combine the requisite smoky flavor of charcoal with the complex, new-world colors and tastes most often found in dishes meant for the even-tempered but unchallenging gas grill. The key is to build what they refer to as a multi-level fire, a literal ramp of heat that allows for a range of temperature. Thus, for West Indies Grilled Chicken Thighs with Grilled Banana, the chicken gets high heat while the fruit and a butter and molasses mixture do well on the cooler end of the grill. Sides include Pineapple-Chipotle Salsa and Peach Red Pepper Relish. In all, 400 pages, 250 recipes and two lifetimes' worth of experience make this a must-have for the serious backyard chef."—Publishers Weekly

Paperback.
428 pages.