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Books: Cooking by Cuisine -> Cooking American
Let the Flames Begin: Tips, Techniques, and Recipes for Real Live Fire Cooking
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by:
Schlesinger, Chris
Willoughby, John
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Publisher:
W. W. Norton and Company
Published: June 1, 2002
ISBN: 0393050874
Format:Hardcover
Pages:428
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Book Description
Amazon.com
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
Product Description:
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 thing-live 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 mastery-and we know you'll enjoy the trip. 16 pages of color photographs, 35 drawings.
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