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

SCHLESINGER, Chris and WILLOUGHBY, John.

ISBN 10: 0393050874 / ISBN 13: 9780393050875

Published by Norton,, NY:, 2002

About this Item

Color photographs. First printing. "Summer Splurges" booklet affixed to front free endpaper. Brief gift inscription on half-title page, else fine in a fine dust jacket. Seller Inventory # 64783

Bibliographic Details

Title: Let the Flames Begin: Tips, Techniques, and ...

Publisher: Norton,, NY:

Publication Date: 2002

Binding: Hardcover

Condition: Near Fine

Dust Jacket Condition: Fine

Edition: 1st Edition

About this title

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.

Review:

In their books The Thrill of the Grill and How to Cook Meat, Chris Schlesinger and John Willoughby told grillers what they need to know to make great outdoor food--and how to have fun doing it. Let the Flames Begin finds the pair similarly busy, and better than ever on the how-to-and-with-what equation. Establishing their commitment to live-fire, as opposed to gas-fueled, grilling (each live fire has its own personality, they say, and is thus more fun to cook over, and it's the sole source of "that true, ineffable grilled flavor"), they then present the six basic live-fire techniques, cold and hot smoking through barbecuing and grilling. (Barbecuing is "cool and slow," grilling is not.) The pair's recipes are always instructive--each one provides detailed information on the appropriate fire set up, for example--as well as inviting. Flames offers 250 of these for a wide range of basic and innovative dishes, among them Cumin-Crusted Grilled Sirloin Strip Steak with Grilled Avocados and Chipotle-Coated Onions, Barbecued Jerk Baby Back Ribs with Banana-Guava Catsup, and the incredibly incendiary Pasta from Hell: The Next Generation with Curried Grilled Chicken. (This comes with a release form absolving the authors from responsibility for the dish's effect on diners and the ozone layer.) Included also are formulas for the authors' signature in-the-coals foil-pouch cooking, which yields sides like Hobo Pack of Sweet Potatoes, Apples, and Sage. With a useful section on gauging food doneness, a helpful glossary, and wise counsel throughout, the book promises more grilling thrills than ever from the guys who have the drill down. --Arthur Boehm