The big-flavor grill: no-marinade, no-hassle recipes for delicious steaks, chicken, ribs, chops, vegetables, shrimp, and fish
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"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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Citations
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.
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. .
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. .
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.
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Record Information
| Last Sierra Extract Time | Jun 22, 2025 04:42:09 PM |
|---|---|
| Last File Modification Time | Jun 22, 2025 04:42:36 PM |
| Last Grouped Work Modification Time | Jun 22, 2025 04:42:14 PM |
MARC Record
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|---|---|---|---|
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| 003 | DLC | ||
| 005 | 20250210223018.0 | ||
| 008 | 131219s2014 caua 001 0 eng | ||
| 010 | |a 2013048751 | ||
| 020 | |a 1607745275 | ||
| 020 | |a 9781607745273 | ||
| 037 | |b Random House Inc, Attn Order Entry 400 Hahn rd, Westminster, MD, USA, 21157 |n SAN 201-3975 | ||
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| 050 | 0 | 0 | |a TX840.B3 |b S2719 2014 |
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| 100 | 1 | |a Schlesinger, Chris, |e author. |0 http://id.loc.gov/authorities/names/n89673020 | |
| 245 | 1 | 4 | |a The big-flavor grill : |b no-marinade, no-hassle recipes for delicious steaks, chicken, ribs, chops, vegetables, shrimp, and fish / |c Chris Schlesinger & John Willoughby ; photography by Ed Anderson. |
| 250 | |a First edition. | ||
| 264 | 4 | |a Berkeley : |b Ten Speed Press, |c ©2014 | |
| 300 | |a 239 pages : |b color illustrations ; |c 23 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 500 | |a Includes index. | ||
| 520 | |a "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"-- |c Provided by publisher. | ||
| 650 | 0 | |a Barbecuing. |0 http://id.loc.gov/authorities/subjects/sh85011786 | |
| 655 | 7 | |a Cookbooks. |2 lcgft |0 http://id.loc.gov/authorities/genreForms/gf2011026169 | |
| 700 | 1 | |a Willoughby, John, |e author. |0 http://id.loc.gov/authorities/names/n89673026 | |
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