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Let the Flames Begin: The Indispensable Grilling Cookbook by Chris Schlesinger and John Willoughby

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Notes about this book

  • Eat Your Books

    2003 James Beard Award Nominee

  • dgcbooth on July 29, 2010

    I have been super pleased with every recipe I've tried - pork baby back ribs, lots of chicken recipes, hobo packs (yum!). Outstanding.

Notes about Recipes in this book

  • Hobo pack of plaintains and onions with raisins, garlic, and lime

    • Tommelise on September 20, 2011

      The flavours were lovely, but we are not good a grilling, so the hobo pack got burned at the bottom- however we will try again, and make this recipe work

  • Smoky corn and tomato salad with cilantro vinagrette

    • Tommelise on September 20, 2011

      A good summer recipe . We use a little very finely chopped red chili, since chipotle chiles in adobo sauce is not avaliable here.

  • Simple garlic- and herb-crusted smoke-roasted flattened whole chicken

    • westminstr on July 14, 2014

      I've made this chicken twice and it is excellent. Next time though I will try just salt and pepper to see if the marvelous flavor is coming from the rub or perhaps its just the cooking method.

  • Mustard seed-crusted pork tenderloin with cheesy grilled tomatoes and white beans

    • Stonewalt on February 16, 2010

      This can be done indoors with a grill pan for the pork, with tomatoes roasted at 350 (sprinkle cheese mixture over tomatoes after 30 minutes and turn off oven). I used country mustard instead of plain seed, and I liked the crust that formed that way. The combination of the pork, tomatoes and beans is fabulous. Paired it with hobo packs of sweet potato and apples (same cookbook). Yummy.

  • Red onion-ginger jam

    • smtucker on August 02, 2013

      Served with a coriander-cumin rubbed bluefish. People who like sweet loved it. Those who don't found it a smidgen too sweet. Less sugar, more vinegar next time. Quick to make for a lot of flavor. Can be made earlier in the day.

  • Latin-style grilled tips with mojo

    • aeader on May 27, 2017

      This was quick and easy to prepare, and the flavors were great. I used pork tenderloin for the tips and ground cumin instead of whole cumin seed (I don''t think I would use whole or crushed seeds as they would fall off during grilling). Skipped he pineapple and just used extra red onion. Would definitely make again.

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  • ISBN 10 0393050874
  • ISBN 13 9780393050875
  • Linked ISBNs
  • Published Aug 08 2003
  • Format Hardcover
  • Page Count 448
  • Language English
  • Countries United States
  • Publisher WW Norton & Co
  • Imprint WW Norton & Co

Publishers Text

All the secrets, all the fun, and hundreds of great recipes for real grilling.

They burst on the culinary scene a dozen years ago with the genre-defining Thrill of the Grill; now they're back to demonstrate once again their cardinal principle: cooking your food can be as much fun as eating it. The surest route to backyard nirvana, say Chris Schlesinger and John Willoughby, is to always cook with the real thinglive fire. To make it easy they've put more of everything into this new grilling bible: more useful information, more effective techniques, more imaginative and flavor-packed recipes, more ways to make grilling not just a technique but a way of life. With detailed descriptions of each live fire cooking technique, over 250 spectacular recipes, and advice on everything from accurately gauging doneness to knowing when (and, more importantly, when not) to cover your grill, this entertaining book will take you all the way to grilling masteryand we know you'll enjoy the trip. 16 pages of color photographs, 35 drawings.


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