Its a Non Fiction Saturday! The Big-Flavor Grill - Chris Schlesinger and John Willoughby

5 Stars!

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.

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. 

I love to grill! I hate to cook, but I love grilling. This is a great book.
I don't eat red meat so some of this book was not for me (I am sure others would love it though!) but still there was enough in this book to keep me very happy!
A section for everything you can think of -
Shrimp & Fish (my favorite, I love grilled shrimp)
And even drinks

The "recipes" are very straight forward and easy to follow. With not a lot of strange ingredients that you will never re-use. Most of this stuff I already have in my cupboard. 
I like the way the directions are set up - in three easy steps - Prep, Grill, Top. Also at the beginning of each chapter are your basic instructions for each kind of meat or veg., like how to prepare your grill, where to place the meat, and how long to cook. This whole book is very usable! There is not a lot of blah blah blah, its all recipes!

Here's a couple pictures and recipes for you so you can see what they look like -

 This is a very nice Hard-cover book with lots of pictures! Yay! (you all know how important that is!) with great easy usable recipes!

Thank you "Blogging for Books" for sending me this book for my honest review!

Get your copy at Amazon - HERE

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