The Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue by Chris Schlesinger and John Willoughby
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- ISBN 10 0688088325
- ISBN 13 9780688088323
- Linked ISBNs
- 9780811816724 Misc. format (United States) 1/14/1997
- 9780060084493 Paperback (United States) 5/1/2002
- 9780061913945 (United States) 12/1/2009
- 9780061913952 eBook (United States) 6/1/2009
- 9780061913976 eBook (United States) 6/1/2009
- 9780061913983 eBook (United States) 6/1/2009
- Published Apr 01 1994
- Format Hardcover
- Language English
- Countries United States
- Publisher HarperCollins Publishers Inc
- Imprint William Morrow
Publishers Text
Chris Schlesinger and John Willoughby bring a unique blend of exotic spices, American favorites, humor, and infectious enthusiasm that will put the thrill in your grill and have you coming back for seconds.Among this book's unique features:
- Sound advice on which grills and fuels to use, how to lay your fire, and how to know just when the fire is at the right temperature.
- Descriptions of the few cooking tools you need for carefree grilling, with instructions on how to use them.
- A chapter elucidating the fine art of grilling, with tips on how to get the best, most flavorful results.
- A chapter of innovative, full-flavored grill appetizers, eminently suitable for combining into a full meal.
- A one-of-a-kind section on the art of barbecuing (smoke cooking), including all-new information on regional variations, barbecue terminology, and a guide to the colorful rhetoric that is an indispensable part of this cooking style.
- An original chapter called Sambals, Blatjangs, and Salsas, or the sauces of grilled foods, easily put together with raw ingredients.
- Recipes for exotic beverages that are just the thing to wash down a spicy meal.
- Simple down-home desserts, perfect after grilled foods.
- 32 pages of four-color photographs of the recipes in the book.
- A pantry section that provides you with techniques for creating recipe ingredients such as braised garlic and roasted peppers; tells you what prepared ingredients you should have on hand; and describes the variety of chile peppers and exotic fruits and vegetables used in the book.
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- Quick Pickles: Easy Recipes with Big Flavor
- Salsas, Sambals, Chutneys & Chowchows: Intensely Flavored "Little Dishes" from Around the World
- Salsas, Sambals, Chutneys & Chowchows: Intensely Flavored "Little Dishes" from Around the World
- Salsas, Sambals, Chutneys & Chowchows: Intensely Flavored "Little Dishes" from Around the World
- The Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue
- The Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue
- The Thrill of the Grill: Techniques, Recipes & Down-Home Barbecue
- The Thrill of the Grill: Tehniques, Recipes, & Down-Home Barbecue
- The Thrill of the Grill: Tehniques, Recipes, & Down-Home Barbecue
- The Thrill of the Grill: Tehniques, Recipes, & Down-Home Barbecue