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The Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue [Paperback]

Our Price $ 15.26  
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Item Number 161659  
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Item Specifications...

Pages   400
Est. Packaging Dimensions:   Length: 10.26" Width: 6.74" Height: 0.97"
Weight:   1.64 lbs.
Binding  Softcover
Release Date   May 1, 2002
Publisher   William Morrow Cookbooks
ISBN  0060084499  
EAN  9780060084493  
UPC  099455017954  

Availability  0 units.

Item Description...
Outline ReviewIn his jacket photo, ace grill chef Chris Schlesinger has the look of Howdy Doody with a stomach full of barbecue. It's a speechless kind of look. Schlesinger, however, is not a speechless kind of guy. Starting with the motto, "Brown food tastes better," Schlesinger and his writing partner, John Willoughby, show the reader exactly why that is. The ride lasts nearly 400 pages.

It's hard to imagine a pre-Thrill of the Grill time in American culinary life, so mighty has the impact been. It's a book with a built-in virus of insidious and infecting qualities that will have even the least interested among us out at the grill, getting the fire glass-melting hot, trying a few ideas like Grilled Shrimp with Pineapple-Ancho Chile Salsa, or Grilled Chicken Rubbed with Ethiopian Berbere (hot, hot, hot), or Grilled Swordfish Steaks with Yucatan Orange-Herb Paste, or maybe Beef Heart Grilled and Marinated in the Peruvian Way (or maybe not).

Actually, that right there--beef heart--is rather telling. Who else in their right minds would include grilled beef heart in their cookbook? These guys, Schlesinger in the lead, breaking trail, will go anywhere, do anything, and bring it all home to grill and eat.

The sheer love of food pours off these pages--the way it tastes and feels, the way super spices fire up your nervous system, the way the juices run down your forearm and off your elbow--and that's the way it should be. Relaxed. Determined. Thrilled. And with Thrill of the Grill tucked under one arm, you are sure to have the time of your life every time you fire up your grill and start cooking.

Plan on buying a couple of copies. This is one of those cookbooks that will get so grease- and sauce-splattered it will become unreadable. --Schuyler Ingle

Product Description
The Granddaddy of all Grilling cookbooks-with more than 130,000 copies sold-is available in paperback for the first time ever. From outdoor cooking experts Chris Schlesinger and John Willoughby, you'll learn ...

  • Expert advice on getting your grill set up
  • 190 sensational recipes from appetizers to dessert
  • Great tips for grilling foods to perfection
  • An up-to-date guide to barbecuing
  • An indispensable list of tools you'll need to have

Buy The Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue by Christopher Schlesinger from our Christian Books store - isbn: 9780060084493 & 0060084499 upc: 099455017954

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More About Christopher Schlesinger

Register your artisan biography and upload your photo! 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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Reviews - What do our customers think?
Great cookbook not just BBQ  Mar 25, 2007
I have seen many references to this book from various online recipe sites. Occasionally a recipe has been copied verbatim from the book and posted online. It is nice to see that the publishers had the good sense not to make a fuss over such a thing because testing some of those recipe samples led me to buy this fantastic book. I don't like to be critical of anyone else's review but, frankly I would never want to eat anything made or preferred by someone who would give this book a bad reference. This is a great culinary guide. I strongly recommend it.
Trill of the Grill  Aug 20, 2006
If you are looking for insparation from a very competent Chef this may be the only grilling book you may every need. If you can't live with out your 1/4 teaspoon and devorce yourself from the resulty of your own hands maybe not. Chris is upfront about the use real wood and charcole. Gas fired grill can produce tasty consistant results but were is the sole? If you dare to risk the vagirese of live fire inexact time and ever changing food products come to the light and get rid of the Mc Grill and it's spawn Mc Food. Chris is a Grill God here on the Earth. As for all the other books he has writen well Chris is a sinner and of the flesh and learned that writing cook books is like printing your own money. Not the worst of sins. Buy the book get out your old Webber and start cooking keep cooking as time goes buy you will stop using resipes and just cook as you have learned. Come to the fire and cook my sisters and brothers
A huge let down!  Mar 6, 2006
Admitedly, I am a big fan of Steve Raichlens' work, but I have read quite a number of other grilling/BBQ books, not to mention watching DVD's and such. This book was so hyped in many reviews, that I put it at the top of a new pile of 5 books on the subject to read, only to wonder what I missed! I agree with the review above that says it should be titled 'Carribean Grill'. Nothing wrong with that sort of flavor, just don't tout the book to be all grilling/BBQ inclusive. It's not! I only garnered a handful of recipes from the entire book. Borrow it before you buy it.
Killer Grill Thrill  Sep 8, 2005
This is a terrific cookbook. Of my 100+ cookbooks, this rates in my top five, along with Paul Prudhomme, Julia Child, and Marcella Hazan. These recipes are innovative, easy to follow, and truly tasty. The dishes are fairly simple, they offer some fabulous menu planning, and there are great pictures. The night I got the book, I tried the blue cheese lamb kabobs on wilted greens, along with the grilled scallops on mango relish on some friends, and I killed. I have since killed again, and will kill often with Thrill of the Grill.
Excellent Guide to Charcoal Grilling and Barbecue.  Jun 11, 2005
`The Thrill of the Grill' is the first book by the team of chef/restaurateur Chris Schlesinger and culinary journalist (`Gourmet magazine executive editor) John (`Doc') Willoughby. Even before I have read and reviewed this book, it was the one I always recommended when someone wanted a good book on grilling, based solely on the reputation of the authors and my observations on their non-grilling books.

As with several books, I picked this book out to review because I wanted to read a model for good grilling books to which I can compare other grilling and barbecue books. On reading this volume, I'm glad I have given the two Bobby Flay books I have reviewed only four stars, as they are very nice, inexpensive collections of good grilling recipes, but Schlesinger and Willoughby offer so much more. I am also just a bit chastised for having given Steve Raichlen's `BBQ USA' five stars. It is a very big book with lots of `color' sidebars on grilling and barbecue around the country, but it simply does not address the twin topics of grilling and barbecue in as well defined a manner as we get in this excellent book. Schlesinger and Willoughby are not only crystal clear on the differences between grilling and barbecue in exactly the right way, they explain all the regional differences between eastern North Carolina, western North Carolina, Texas, Memphis, and Kansas City in a way that puts all the Food Network shows rolled up together to shame.

One of the first things you discover about the authors' grilling technique is that (in this book) they don't even consider gas grilling, almost as if a gas grill was not true grilling. Just to be sure, I checked the index for the words `propane', `gas', `bottled gas', and `natural gas' and none of these expressions appear. The next thing I noticed was that their take on the various types of fuel and fire lighting techniques was very non-denominational. They expressed no strong preferences for briquettes, hardwood charcoal, or raw hardwood. They were also kind to the technique of starting fire with lighter fluid or even an electrical fire-starting coil. The only product / technique they dismissed was self-starting briquettes.

Like the very best grilling reference it is, the book covers virtually all aspects of outdoor cooking, including appetizers, main dishes, side dishes, breads, desserts, and beverages. Needless to say, not every dish is grilled, but every dish has a well-established role in the grilling milieu.

The recipes themselves are a very nice contrast to Flay and Raichlen. While Bobby does southwest and Steve does `redneck' traditional, Schlesinger and Willoughby are heavy on Caribbean and Oriental flavors. I suspect most of this is due to Schlesinger's preferences and experiences as a professional chef. Willoughby's half of the job is probably editing the English and getting all the details right.

The heart of the book is the five chapters on grilled dishes. These subjects are:

Appetizers, including soups with grilled ingredients, gazpacho, sauces, raw bar dishes, and the like.
Fish, including rubs, marinades, and vinaigrettes. This is the first book where I saw good specialized instructions on grilling fish, including the notion that not all fish take to the grill.
Meat, including Poultry, with lots of recipes for pork and Caribbean jerk seasonings.
`Grilling at the Ritz', or things to do with expensive or unusual ingredients such as figs, mushrooms, frogs legs, tuna, quail, rabbit, venison, sweetbreads, and duck breast.

The next chapter gives a taste of the authors strong interest in pickling (See their book `Quick Pickles'), as it has 35 recipes for chutneys, relishes, blatjangs (highly spiced South African preserves), jams, sauces, and glazes.

The next chapter gives an excellent introduction to the technique of barbecue, which they very accurately point out has much less to do with any sauce than it does with a method of slow cooking over an open fire plus smoke. They are also careful to differentiate it from curing with smoke (as done to bacon and some sausages). There are not many recipes in this section, but each one is a major exemplar for an important classic barbecue meat. The recipes include whole chicken, duck, baby back ribs, Missouri style ribs, North Carolina pulled pork, Texas beef brisket, and bologna. There is but one recipe for a barbecue sauce, with five major variations. For a serious survey of different barbecue sauces, rubs, and mops, see Paul Kirk's `Championship Barbecue'.

The next chapter covers the essential outdoor eating side dishes. This includes slaws, salads, biscuits, grits, dips, beans, greens, and fruity glazes. I strongly recommend the recipe for Cheddar Biscuits ( page 309).

The Breads and desserts chapter includes everything you would expect in an outdoor cooking and eating book, which is heavy on the corn bread, flat breads, and classic American desserts such as cobblers, pies, and crisps. Baking instructions are not given for baking on a closed grill. Most are done in the modern kitchen oven.

Note that while the recipes are very well written and annotated, the book enhances these dishes with sidebars of very well illustrated instructions on basic techniques such as making compound butters and cutting meat to serve or to prepare to grill.

Every good prescription for the grilling setup specifies that you have a flavorful beverage at hand before starting. Just to be sure this requirement is covered, the authors give us a few recipes for classic tea-totaller and alcoholic libations. The authors outdo fussy Alton Brown in the depth to which they set you up for a grilling session.

Virtually the only point where where I doubted the author's statement was when they said grilling is cooking by heat convection. I strongly suspect that cooking directly over the hot coals delivers heat by all three methods, convection, conduction, and radiation.

My reading confirms this book as THE best reference for grilling and true barbecue, at least until I review their next book, `License to Grill'.

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