Introduction
What Is Grilling?
Tools, Fuels, and Fire
Processes, or Things You Need to Know and Do
Steak
Skirt Steaks
Steak Tips
Lamb
Lamb Chops
Lamb Kebabs
Pork
Pork Chops
Pork Skewers
Baby Back Ribs
Chicken
Chicken Breasts
Chicken Thighs
Chicken Wings
Chicken Skewers
Whole Chickens
Shrimp & Fish
Shrimp
Fish Fillets
Tuna Steaks
Other Fish Steaks
Vegetables
Vegetables Love the Grill, Too
New Potatoes
Eggplant
Corn
Cherry Tomatoes
Asparagus
Drinks
with Mint
with Ginger
with Pineapple
A Few Small Component Recipes
Ingredients
Index
CHRIS SCHLESINGER is the former owner and chef of East Coast Grill
in Boston. He was the winner of the 1996 James Beard Award for Best
Chef- Northeast and is a contributing editor for Saveur. He lives
in Cambridge, Massachusetts.
JOHN WILLOUGHBY is a writer, editor, and the former executive
editor at Gourmet; he currently serves as the editorial director
for magazines at America's Test Kitchen and publisher of Cooks'
Illustrated magazine. He was the co-author, with Chris Schlesinger,
of a monthly feature in the New York Times food section. He lives
in Cambridge, Massachusetts.
Schlesinger and Willoughby have written nine cookbooks together.
“The Big-Flavor Grill is simply proof that no one writes better
grilling books than Schlesinger and Willoughby. Don’t miss
out.”
—Mark Bittman
"Chris Schlesinger and John Willoughby's Big Flavor
Grill will probably transform the way you think about
grilling. The pair abandoned the notion that long marinating times
are necessary for tender meat and bold flavor, instead opting for
zesty, piquant rubs and sauces that save our time and our sanity.
This concept is enough to catapult the book to weekday-friendly use
all summer long."
—Kate Williams, Serious Eats
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