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

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    • Ingredients: potatoes; dried red pepper flakes; capers; shrimp; lemons; parsley; olive oil; garlic; Kalamata olives; canned anchovies
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    • Ingredients: limes; shrimp; avocados; orange juice; cumin seeds; Tabasco sauce; red onions; cilantro; mangoes; olive oil
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    • Ingredients: scallions; cooked lobster meat; red onions; olive oil; lemons; truffle oil
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    • Categories: Grills & BBQ; Main course; Thai
    • Ingredients: fresh ginger; chile paste with garlic; sesame seeds; sesame oil; curry powder; green cabbage; mint; light brown sugar; carrots; soy sauce; scallops; fish sauce; watercress; basil; limes; cilantro
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    • Ingredients: limes; corn; garlic; tomatoes; canned chipotle chiles in adobo sauce; cumin seeds; cilantro; scallops; red onions
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    • Categories: Grills & BBQ; Main course
    • Ingredients: chouriço sausages; parsley; mussels; tomatoes; butter; garlic; dry white wine; bread; lemons
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    • Categories: Rice dishes; Main course; Thai
    • Ingredients: mussels; scallions; garlic; jalapeño chiles; sesame oil; curry powder; cilantro; coconut milk; fresh ginger; hoisin sauce; limes
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    • Ingredients: tomato ketchup; Tabasco sauce; olive oil; Worcestershire sauce; thyme; lemons; dried oregano; clams
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    • Ingredients: light brown sugar; ground cumin; parsley; sugar; kosher salt; garlic; white bread; lemons; paprika; olive oil; grapes; salmon fillets
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    • Ingredients: garlic; roasted red peppers; parsley; bacon; olive oil; monkfish; almonds; sherry vinegar; radicchio
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    • Categories: Grills & BBQ; Thai
    • Ingredients: limes; chile paste with garlic; peanuts; fresh ginger; peanut oil; squid; fish sauce; mint; cilantro
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    • Ingredients: Worcestershire sauce; octopus; garlic; olive oil; tomatoes; Tabasco sauce; dried red pepper flakes; white wine vinegar; thyme; lemons
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    • Ingredients: thyme; octopus; Tabasco sauce; tomatoes; garlic; olive oil; Worcestershire sauce; white wine vinegar; dried red pepper flakes; lemons
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    • Ingredients: mayonnaise; milk; mustard; all-purpose flour; red onions; cornmeal; Tabasco sauce; eggs; lemons; white bread; sweet pickles; soft-shell crabs
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    • Ingredients: vegetable oil; red snapper; limes; cumin seeds; tomatoes; olive oil; garlic; chiles; cilantro; corn tortillas; avocados; red onions
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    • Ingredients: sesame oil; limes; sesame seeds; soy sauce; chile paste with garlic; scallions; bass; fresh ginger; cucumbers
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    • Ingredients: jalapeño chiles; garlic; red wine vinegar; tomato ketchup; whole grain mustard; red onions; beef flank steaks; ground cumin; honey
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    • Ingredients: scallions; soy sauce; coriander seeds; dry sherry; cilantro; mangoes; ground ginger; dry mustard; chile paste with garlic; beef steaks; sesame oil; limes; fresh ginger
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    • Ingredients: limes; pineapple; chiles; garlic; cumin seeds; dried oregano; red onions; beef tenderloin; olive oil
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    • Categories: Grills & BBQ; Main course
    • Ingredients: mushrooms; dry sherry; parsley; butter; olive oil; beef porterhouse steaks
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    • Ingredients: red onions; canned chipotle chiles in adobo sauce; beef steaks; avocados; cilantro; cumin seeds; orange juice; limes
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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.

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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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