The big-flavor grill : no-marinade, no-hassle recipes for delicious steaks, chicken, ribs, chops, vegetables, shrimp, and fish / Chris Schlesinger & John Willoughby ; photography by Ed Anderson.
- ISBN: 9781607745273 (hbk.)
- ISBN: 1607745275 (hbk.)
- Description: 239 pages : color illustrations ; 23 cm
- Edition: First edition.
- Publisher: Berkeley : Ten Speed Press, .
- 4 copies at NOBLE (All Libraries).
- 1 copy at Gloucester. (Show all copies)
0 current holds with 9 total copies.
|Library||Location||Call Number||Status||Due Date|
|Gloucester||Adult Nonfiction||641.76/Schlesinger (Text to Phone)||Available||-|
|Beverly Main||Adult Nonfiction||TX 840 .B3 S35 2014 (Text to Phone)||Checked out||08/06/2015|
|Danvers||Display||TX 840 B3 S2719 2014 (Text to Phone)||Available||-|
|Marblehead||Adult Nonfiction||641.76 SCHLESINGER 2014 (Text to Phone)||Available||-|
|Peabody Main||Adult Nonfiction||TX 840 .B3 S35 2014 (Text to Phone)||Checked out||07/28/2015|
|Peabody South Branch||Adult New Nonfiction||NEW TX 840 .B3 S35 2014 (Text to Phone)||Checked out||07/28/2015|
|Revere||Adult Nonfiction||641.76/S (Text to Phone)||Checked out||01/28/2015|
|Salem||Adult Non-Fiction||641.76/SCHLESINGER (Text to Phone)||Checked out||08/10/2015|
|Swampscott||Thomson Room||641.5784 Sch (Text to Phone)||Available||-|
|General Note:|| Includes index.
|Summary:|| "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"-- Provided by publisher.