The big-flavor grill: no-marinade, no-hassle recipes for delicious steaks, chicken, ribs, chops, vegetables, shrimp, and fish
(Book)

Book Cover
Average Rating
Contributors:
Published:
Berkeley :
Format:
Book
Edition:
First edition.
Physical Desc:
239 pages : color illustrations ; 23 cm
Status:
East Hampton Adult Nonfiction
641.5784 SCH
Description

"The best-selling team of chef Chris Schlesinger and Cook's Illustrated executive editor John Willoughby present a radically simple method of applying flavor boosters to ingredients hot off the grill, maximizing flavor and dramatically reducing grilling time over traditional marinades. Schlesinger and Willoughby wield spices and condiments from around the world masterfully in these 130 minimal preparation, maximum flavor recipes inspired by Asian, Mediterranean, Latin, and Caribbean cuisine. In contrastto grilling books that require long-lead marinating and time-consuming steps, The Big Flavor Grill's no-fuss approach means lightning-quick prep and grill times. Their new take on using spice rubs to coat ingredients before they go over the coals trumps traditional marinating by providing stronger, better-defined flavors--and rubs can be used at the last minute instead of having to think ahead, as with marinades. Willoughby and Schlesinger then take flavor to the next level by tossing just-grilled items with marinade-like ingredients--citrus, hoisin, fish sauce, ginger, basil, fresh chiles--resulting in bolder, more complex dishes and lots of saved time and effort"--

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East Hampton Adult Nonfiction
641.5784 SCH
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Old Lyme A Non-Fiction 600
641.76 SCH
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Woodbridge Adult NF 600-699
641.5784/SCH
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Language:
English
ISBN:
1607745275, 9781607745273

Notes

General Note
Includes index.
Description
"The best-selling team of chef Chris Schlesinger and Cook's Illustrated executive editor John Willoughby present a radically simple method of applying flavor boosters to ingredients hot off the grill, maximizing flavor and dramatically reducing grilling time over traditional marinades. Schlesinger and Willoughby wield spices and condiments from around the world masterfully in these 130 minimal preparation, maximum flavor recipes inspired by Asian, Mediterranean, Latin, and Caribbean cuisine. In contrastto grilling books that require long-lead marinating and time-consuming steps, The Big Flavor Grill's no-fuss approach means lightning-quick prep and grill times. Their new take on using spice rubs to coat ingredients before they go over the coals trumps traditional marinating by providing stronger, better-defined flavors--and rubs can be used at the last minute instead of having to think ahead, as with marinades. Willoughby and Schlesinger then take flavor to the next level by tossing just-grilled items with marinade-like ingredients--citrus, hoisin, fish sauce, ginger, basil, fresh chiles--resulting in bolder, more complex dishes and lots of saved time and effort"--,Provided by publisher.
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Citations
APA Citation (style guide)

Schlesinger, C., & Willoughby, J. The big-flavor grill: no-marinade, no-hassle recipes for delicious steaks, chicken, ribs, chops, vegetables, shrimp, and fish. First edition. Berkeley.

Chicago / Turabian - Author Date Citation (style guide)

Schlesinger, Chris and John, Willoughby. The Big-flavor Grill: No-marinade, No-hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish. Berkeley.

Chicago / Turabian - Humanities Citation (style guide)

Schlesinger, Chris and John, Willoughby, The Big-flavor Grill: No-marinade, No-hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish. Berkeley.

MLA Citation (style guide)

Schlesinger, Chris, and John Willoughby. The Big-flavor Grill: No-marinade, No-hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish. First edition. Berkeley,

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Grouped Work ID:
e4477d48-8a6d-c763-0c18-7dff509418b2
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Record Information

Last Sierra Extract TimeMar 17, 2024 09:54:12 AM
Last File Modification TimeMar 17, 2024 09:54:22 AM
Last Grouped Work Modification TimeMar 17, 2024 09:54:17 AM

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