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The Big-flavor Grill

No-marinade, No-hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp and Fish
Schlesinger, Chris (Book - 2014 )
Average Rating: 4 stars out of 5.
The Big-flavor Grill
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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"--
Authors: Schlesinger, Chris
Statement of Responsibility: Chris Schlesinger & John Willoughby ; photography by Ed Anderson
Title: The big-flavor grill
no-marinade, no-hassle recipes for delicious steaks, chicken, ribs, chops, vegetables, shrimp and fish
Edition: First edition
Characteristics: pages cm
Content Type: text
Media Type: unmediated
Carrier Type: volume
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"--
Subject Headings: Barbecuing COOKING / Methods / Barbecue & Grilling. bisacsh COOKING / Specific Ingredients / Meat. bisacsh COOKING / Methods / Outdoor. bisacsh
Genre/Form: Cookbooks
Topical Term: Barbecuing
COOKING Methods Barbecue & Grilling
COOKING Specific Ingredients Meat
COOKING Methods Outdoor
Additional Contributors: Willoughby, John
LCCN: 2013048751
ISBN: 9781607745273
1607745275
Branch Call Number: 641.76 S
Research Call Number: JFE 14-3505
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Schlesinger, Chris
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Version pocillo (pocillo) Last updated 2014/08/29 09:56