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.
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.