License to Grill

Fülszöveg

r

"Chris Schlesinger is one of those natural cooks who cannot put a spoon wrong when it comes to flavor. He is perfectly balanced by John Willoughby, who writes clearly and like a dream. Enjoy License to Grill" —Barbara Kafka, author of Roasting: A Simple Art
"Grüüna brings out the essence of food and Chris Schlesinger and John ^iA/illbughby expertly capture this in their License to Grill." —Terdinand Metz, president, Culinary Institute of America




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UNLEASH YOUR "GRILLER INSTINCTS" AND CROSS THE THRESHOLD INTO NEW FLAVOR STATES WITH SEARINGLY DELICIOUS RECIPES THAT APPEAL TO EVERY TASTE AND TEMPERAMENT.
. 1 ' ' ', ¦
• •
CHRIS JOHN
SCHLESINGER WILLOUGHBY
Chris Schlesinger and John "Doc" Willoughby single-handedly 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, Infornnal... Tovább

Fülszöveg

r

"Chris Schlesinger is one of those natural cooks who cannot put a spoon wrong when it comes to flavor. He is perfectly balanced by John Willoughby, who writes clearly and like a dream. Enjoy License to Grill" —Barbara Kafka, author of Roasting: A Simple Art
"Grüüna brings out the essence of food and Chris Schlesinger and John ^iA/illbughby expertly capture this in their License to Grill." —Terdinand Metz, president, Culinary Institute of America




m


UNLEASH YOUR "GRILLER INSTINCTS" AND CROSS THE THRESHOLD INTO NEW FLAVOR STATES WITH SEARINGLY DELICIOUS RECIPES THAT APPEAL TO EVERY TASTE AND TEMPERAMENT.
. 1 ' ' ', ¦
• •
CHRIS JOHN
SCHLESINGER WILLOUGHBY
Chris Schlesinger and John "Doc" Willoughby single-handedly 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, Infornnal 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 can't 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 Pock 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.

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• For you heat freaks, a chapter of high-heat dishes, from Chile-Coated Chicken Thighs with Couscous and Tomato-Raisin Reiish to Griiied Shrimp with iVlost-Hot Lime-Chiie Booster.
• "Siow and low" barbecue and grill-roasting, where classic barbecued brisket becomes Mediterranean-Style Slow-Roosted Beef Brisket, and innovative dishes like Corn Bread-Stuffed Barbecued Gome 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 you're o novice looking for your initial License to Grill, on accomplished live fire devotee ready to earn your Ph.G. (Doctorate of Grilling), or you just wont 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 Gr/7/—permission to fool around with live fire, odd a smoky sear to your dinner, and generally turn cooking into the best port of your day. Vissza