• The Big-Flavor Grill: No-Marinade, No-Hassle Recipes - Chris Schlesinger & John Willoughby

The Big-Flavor Grill: No-Marinade, No-Hassle Recipes - Chris Schlesinger & John Willoughby

Hardback.  Near new condition.  2014

The best-selling team of chef Chris Schlesinger and Cook's Illustrated executive editor John Willoughby present a radically simple method of applying flavour boosters to ingredients hot off the grill, maximizing flavour 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 flavours 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 flavour boosters to slap on your favourite 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.

The Big-Flavour 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 flavours of spices and condiments from around the world, these 130-plus recipes will set your taste buds on fire and have your friends clamouring for more.

Author Bio
Chris Schlesinger was the winner of the 1996 James Beard Award for Best Chef: Northeast and is a contributing editor for Saveur.  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.  Schlesinger and Willoughby have written nine cookbooks together.

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