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The Granddaddy of all Grilling cookbooks-with more than 130,000 copies sold-is available in paperback for the first time ever. From outdoor cooking experts Chris Schlesinger and John Willoughby, you'll learn ...
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It's hard to imagine a pre-Thrill of the Grill time in American culinary life, so mighty has the impact been. It's a book with a built-in virus of insidious and infecting qualities that will have even the least interested among us out at the grill, getting the fire glass-melting hot, trying a few ideas like Grilled Shrimp with Pineapple-Ancho Chile Salsa, or Grilled Chicken Rubbed with Ethiopian Berbere (hot, hot, hot), or Grilled Swordfish Steaks with Yucatan Orange-Herb Paste, or maybe Beef Heart Grilled and Marinated in the Peruvian Way (or maybe not).
Actually, that right there--beef heart--is rather telling. Who else in their right minds would include grilled beef heart in their cookbook? These guys, Schlesinger in the lead, breaking trail, will go anywhere, do anything, and bring it all home to grill and eat.
The sheer love of food pours off these pages--the way it tastes and feels, the way super spices fire up your nervous system, the way the juices run down your forearm and off your elbow--and that's the way it should be. Relaxed. Determined. Thrilled. And with Thrill of the Grill tucked under one arm, you are sure to have the time of your life every time you fire up your grill and start cooking.
Plan on buying a couple of copies. This is one of those cookbooks that will get so grease- and sauce-splattered it will become unreadable. --Schuyler Ingle
Chris Schlesinger is the chef/owner of the award winning East Coast Grill in Cambridge, Massachusetts, and Back in Eddy in Westport, Massachusetts, and the 1996 winner of the James Beard Award for the Best Chef in the Northeast.
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