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Title details for The Big-Flavor Grill by Chris Schlesinger - Available

The Big-Flavor Grill

by Chris Schlesinger
John Willoughby
ebook
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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.
Schlesinger and Willoughby wield spices and condiments from around the world masterfully in these 130 minimal preparation, maximum flavor recipes inspired by Asian, Mediterranean, Latin, and Caribbean cuisine. In contrast to grilling books that require long-lead marinating and time-consuming steps, The Big Flavor Grill's no-fuss approach means lightning-quick prep and grill times. Their new take on using spice rubs to coat ingredients before they go over the coals trumps traditional marinating by providing stronger, better-defined flavors—and rubs can be used at the last minute instead of having to think ahead, as with marinades. Willoughby and Schlesinger then take flavor to the next level by tossing just-grilled items with marinade-like ingredients—citrus, hoisin, fish sauce, ginger, basil, fresh chiles—resulting in bolder, more complex dishes and lots of saved time and effort.
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Publisher: Clarkson Potter/Ten Speed

Kindle Book

  • Release date: March 25, 2014

OverDrive Read

  • ISBN: 9781607745280
  • Release date: March 25, 2014

EPUB ebook

  • ISBN: 9781607745280
  • File size: 25304 KB
  • Release date: March 25, 2014
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Formats

Kindle Book
OverDrive Read
EPUB ebook

subjects

Cooking & Food Nonfiction

Languages

English

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.
Schlesinger and Willoughby wield spices and condiments from around the world masterfully in these 130 minimal preparation, maximum flavor recipes inspired by Asian, Mediterranean, Latin, and Caribbean cuisine. In contrast to grilling books that require long-lead marinating and time-consuming steps, The Big Flavor Grill's no-fuss approach means lightning-quick prep and grill times. Their new take on using spice rubs to coat ingredients before they go over the coals trumps traditional marinating by providing stronger, better-defined flavors—and rubs can be used at the last minute instead of having to think ahead, as with marinades. Willoughby and Schlesinger then take flavor to the next level by tossing just-grilled items with marinade-like ingredients—citrus, hoisin, fish sauce, ginger, basil, fresh chiles—resulting in bolder, more complex dishes and lots of saved time and effort.
Expand title description text
Cooking & Food Nonfiction