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

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    • Ingredients: all-purpose flour; buttermilk; eggs; onions; cornmeal; canned chipotle chiles in adobo sauce; corn; Monterey Jack cheese
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    • Ingredients: ground cumin; red onions; limes; garlic; ground coriander; chiles; canned tomatoes; cilantro; chile powder
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    • Ingredients: red peppers; cilantro; red onions; coriander seeds; limes; cumin seeds; orange juice; canned chipotle chiles in adobo sauce; pineapple
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    • Ingredients: red onions; canned chipotle chiles in adobo sauce; pineapple juice; limes; cumin seeds; scallions; coriander seeds; cilantro; peaches
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    • Ingredients: red onions; chiles; limes; cilantro; pineapple juice; mangoes; green peppers; red peppers; ground cumin; black beans
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Mexican; Vegetarian
    • Ingredients: chile powder; scallions; canned chipotle chiles in adobo sauce; limes; ground coriander; cilantro; avocados; tomatoes
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    • Ingredients: molasses; red wine vinegar; pineapple juice; bananas; red onions; fresh ginger; apricots; ground allspice
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    • Ingredients: coriander seeds; ground allspice; apples; red onions; fresh ginger; molasses; dates; mint; balsamic vinegar; orange juice
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    • Ingredients: sugar; coriander seeds; mint; mixed dried fruits; white wine vinegar; molasses; limes; onions; orange juice; red peppers; raisins
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    • Ingredients: orange juice; cumin seeds; light brown sugar; fresh ginger; limes; papayas; horseradish; apple cider vinegar; red onions
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    • Ingredients: Kalamata olives; basil; olive oil; peaches; lemons; red peppers; red onions; balsamic vinegar
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    • Ingredients: tomatoes; olive oil; coriander seeds; basil; lemons
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    • Ingredients: capers; garlic; red wine vinegar; eggplants; Kalamata olives; thyme; tomatoes; onions
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    • Ingredients: limes; chile paste with garlic; white wine vinegar; sesame oil; tomatoes; fish sauce; mint; scallions; basil; fresh ginger
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    • Ingredients: fresh ginger; mace; whole star anise; white wine vinegar; red onions; orange juice; ground coriander
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    • Ingredients: red onions; light brown sugar; fresh ginger; cumin seeds; apple cider vinegar; chiles; tomato juice; tomatoes; peaches
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    • Ingredients: white wine vinegar; onions; light brown sugar; ground allspice; canned chipotle chiles in adobo sauce; lemons; molasses; mangoes
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    • Ingredients: dry mustard; fresh ginger; coriander seeds; mustard seeds; white wine vinegar; dry sherry
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    • Ingredients: mustard seeds; orange juice; white wine vinegar; cumin seeds
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    • Ingredients: mustard seeds; dark-colored beer; dry mustard; parsley; molasses; dried apricots; basil
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    • Ingredients: dry mustard; apple cider vinegar; mustard seeds; horseradish
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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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