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

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    • Ingredients: flounder; fennel; olive oil; red onions; oranges; dry white wine; artichoke hearts; butter; garlic
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    • Categories: Grills & BBQ; Main course
    • Ingredients: mussels; cumin seeds; tomatoes; red onions; scallions; chouri├žo sausages; garlic; butter; parsley; dry white wine; bluefish; coriander seeds
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    • Ingredients: sesame oil; coriander seeds; mint; limes; soy sauce; pineapple juice; salmon steaks; red wine vinegar; fresh ginger; tomato ketchup; pineapple
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    • Ingredients: cilantro; mint; garlic; Tabasco sauce; olive oil; salmon fillets; lemons; parsley; whole grain mustard
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    • Ingredients: tuna steaks; sesame oil; Japanese pickled ginger; wasabi paste; soy sauce
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    • Categories: Grills & BBQ; Main course
    • Ingredients: fresh ginger; orange juice; garlic; white wine vinegar; mangoes; red onions; dry sherry; limes; bass
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    • Ingredients: canned palm hearts; orange juice; mahi-mahi; garlic; avocados; paprika; red wine vinegar; cilantro; Tabasco sauce; limes; green cabbage; ground cumin; tomatoes; olive oil; carrots; red onions
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    • Ingredients: beets; butter; lemons; Tabasco sauce; coriander seeds; garlic; red wine vinegar; orange juice; horseradish; parsley; skate
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    • Ingredients: trout; sesame seeds; red onions; hoisin sauce; scallions; chiles; garlic; fresh ginger; Italian sausages; sesame oil
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    • Ingredients: sesame oil; garlic; scallions; Tabasco sauce; soy sauce; white wine; clams; swordfish; fresh ginger; dry sherry; fermented black beans
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    • Ingredients: corn; celery seeds; paprika; red wine vinegar; relish; canned white hominy; eggs; scallions; wolffish; butter; mustard; ground coriander; Tabasco sauce; ground cayenne pepper; vegetable oil; parsley
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    • Ingredients: tough greens e.g. kale, collards, mustard or turnip; basil; tomatoes; pine nuts; grouper; garlic; balsamic vinegar; lemons
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    • Ingredients: kosher salt; rice vinegar; whole fish; limes; sesame oil; parsley; mangoes; cilantro; mint; dried red pepper flakes; garlic; soy sauce; green olives; olive oil; orange juice; capers; ground cinnamon; chiles; tomatoes; red wine vinegar; lemons; fresh ginger; fennel seeds
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    • Categories: Grills & BBQ; Main course
    • Ingredients: mussels; shrimp; clams; olive oil; scallops; fennel; eggs; dry white wine; vegetable oil; anise seeds; garlic; parsley; tomatoes; roasted red peppers; lemons; bottled clam juice; Pernod; bread; red onions; monkfish
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    • Ingredients: swordfish; paprika; arugula; red onions; olive oil; avocados; ground coriander; shrimp; limes; tomatoes; pineapple; dried red pepper flakes; sour cream; cilantro; garlic; corn tortillas; corn; ground cumin; jalape├▒o chiles; salsa
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    • Ingredients: red onions; crabmeat; parsley; orange juice; curry powder; butter; limes; avocados; mangoes; lobster tails; breadcrumbs; dry white wine
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    • Ingredients: lemons; capers; whole lobsters; garlic; celery seeds; butter; parsley; parsley or chervil; apple cider vinegar; corn
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    • Categories: Grills & BBQ; Main course
    • Ingredients: tomatoes; light brown sugar; tomato ketchup; chicken breasts; cumin seeds; canned chipotle chiles in adobo sauce; red onions; cilantro; white wine vinegar; garlic; molasses; orange juice; limes
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    • Ingredients: basil; Parmesan cheese; onions; chicken breasts; tomatoes; corn; Arborio rice; chicken stock; butter; lemons
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    • Ingredients: pecorino Romano cheese; Italian sausages; chicken breasts; peaches; vegetable oil; red peppers; red onions; black olives; balsamic vinegar; parsley; garlic
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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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