Let the Flames Begin: Tips, Techniques, and Recipes for Real Live Fire Cooking - Hardcover

Chris Schlesinger; John Willoughby

Hardcover

ISBN 10: 0393050874 ISBN 13: 9780393050875

Publisher: W. W. Norton & Company, 2002

Synopsis

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.

About this title

About the Authors

Chris Schlesinger is the chef/owner of the East Coast Grill in Cambridge, Massachusetts, and the Back Eddy in Westport, Massachusetts.

John Willoughby is the executive editor of Gourmet magazine. He lives in New York City.

Reviews

In the seventh collaboration since their ahead-of-the-curve Thrill of the Grill (1990), Schlesinger and Willoughby demonstrate what separates the men from the boys in the practice of outdoor cookery. As their preface insists, lighting charcoal is not just cooking, it is a serious connection back to childhood, a kid's discovery of fire as well as the celebration of lessons passed on from Dad. The authors clearly love their work and their passion makes for an exciting collection. It doesn't hurt either that they are at once elegant and disarming. The very first recipe, Silky Turkish Eggplant Dip, relaxes the reader: Cooking eggplant on the grill is particularly fun because it's one time when you can feel free to burn your food to a cinder. This is not to suggest that the recipes are simplistic. Indeed, the authors have found a way to combine the requisite smoky flavor of charcoal with the complex, new-world colors and tastes most often found in dishes meant for the even-tempered but unchallenging gas grill. The key is to build what they refer to as a multi-level fire, a literal ramp of heat that allows for a range of temperature. Thus, for West Indies Grilled Chicken Thighs with Grilled Banana, the chicken gets high heat while the fruit and a butter and molasses mixture do well on the cooler end of the grill. Sides include Pineapple-Chipotle Salsa and Peach Red Pepper Relish. In all, 400 pages, 250 recipes and two lifetimes' worth of experience make this a must-have for the serious backyard chef.
Copyright 2002 Cahners Business Information, Inc.

Edition details

• Publisher: W. W. Norton & Company
• Publication date: 2002
• Language: English
• ISBN 10: 0393050874
• ISBN 13: 9780393050875
• Binding: Hardcover
• Edition number: 1
• Number of pages: 428