Let the Flames Begin
250 Recipes to Grilling Mastery
Will be published approx. on 14. June 2005
Book
Paperback/Softback
448 pages
978-0-393-32657-4 (ISBN)
Description
250 spectacular dishes, from starters to desserts and everything in between. You'll find not just recipes but also strategies for grilling ribs and steaks; recipes for whole fish, corn on the cob, and other favorites; hobo packs to roast in the coals while you grill something else above the fire; and uniquely tasty beverages to keep you refreshed while you grill.
Reviews / Votes
"This is a real cookbook, a step or two beyond ordinary grill books." -- Dan's Papers "Let the Flames Begin is chock full of gold-medal recipes. Chris and Doc never cease to amaze me with their exciting flavors and dedication to the grill." -- Bobby Flay, author of Boys Meets Grill and Bobby Flay Cooks American, and host of Food Nation on the Food NetworkMore details
Language
English
Place of publication
New York
United States
Target group
Professional and scholarly
Illustrations
16 pages of color illustrations.
Dimensions
Height: 246 mm
Width: 168 mm
Thickness: 27 mm
Weight
916 gr
ISBN-13
978-0-393-32657-4 (9780393326574)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
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.