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

The Big-Flavor Grill: No-Marinade, No-Hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish [A Cookbook] (Hardcover) (ISBN-13: 9781607745273)

Vendor: Chris Schlesinger
Product type: Books
Format: Hardcover
$25.00
$25.00
$25.00
Subtotal: $25.00
The Big-Flavor Grill: No-Marinade, No-Hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish [A Cookbook] by Schlesinger, Chris

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

$25.00
The Big-Flavor Grill: No-Marinade, No-Hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish [A Cookbook] by Schlesinger, Chris

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

$25.00
Format: Hardcover
Description
Description
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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.

Author: Chris Schlesinger, John Willoughby
ISBN-10: 1607745275
ISBN-13: 9781607745273
Publisher: Ten Speed Press
Language: English
Published: 03/25/2014
Pages: 240
Format: Hardcover
Weight: 1.82lbs
Size: 9.15h x 7.80w x 1.01d

Review Citation(s):
Publishers Weekly 01/20/2014
Library Journal 04/15/2014 pg. 111
By Chris Schlesinger
By Chris Schlesinger
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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.

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