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The Big-Flavor Grill: No-Marinade, No-Hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish
(Adobe EPUB eBook, Kindle Book, OverDrive Read)

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Published:
Potter/Ten Speed/Harmony/Rodale 2014
Format:
Adobe EPUB eBook, Kindle Book, OverDrive Read
Street Date:
03/25/2014
Language:
English
ISBN:
9781607745280
ASIN:
B00FIN2L92
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Citations
APA Citation (style guide)

Chris Schlesinger. (2014). The Big-Flavor Grill: No-Marinade, No-Hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish. Potter/Ten Speed/Harmony/Rodale.

Chicago / Turabian - Author Date Citation (style guide)

Chris Schlesinger. 2014. The Big-Flavor Grill: No-Marinade, No-Hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish. Potter/Ten Speed/Harmony/Rodale.

Chicago / Turabian - Humanities Citation (style guide)

Chris Schlesinger, The Big-Flavor Grill: No-Marinade, No-Hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish. Potter/Ten Speed/Harmony/Rodale, 2014.

MLA Citation (style guide)

Chris Schlesinger. The Big-Flavor Grill: No-Marinade, No-Hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish. Potter/Ten Speed/Harmony/Rodale, 2014. Web.

Note! Citation formats are based on standards as of July 2010. 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:
4c8757e3-4253-4362-e999-4613e945f1ad
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Needs Update?:
No
Date Added:
Jun 17, 2014 07:06:39
Date Updated:
Aug 11, 2020 18:03:01
Last Metadata Check:
Aug 11, 2020 18:03:19
Last Metadata Change:
Jun 13, 2020 14:33:10
Last Availability Check:
Aug 11, 2020 18:03:19
Last Availability Change:
Aug 11, 2020 17:34:10
Last Grouped Work Modification Time:
Aug 11, 2020 18:02:51

OverDrive Product Record

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creators
      • role: Author
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      • bioText: 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. JOHN WILLOUGHBY is a writer, editor, the former executive editor at Gourmet, and the publisher of Cook's Illustrated. He was the co-author, with Chris Schlesinger, of a monthly feature in the New York Times food section. Schlesinger and Willoughby have written nine cookbooks together.
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imprint
Ten Speed Press
subjects
      • value: Cooking & Food
      • value: Nonfiction
publishDate
2014-03-25T00:00:00-04:00
publishDateText
03/25/2014
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shortDescription

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 contrast to 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...

isOwnedByCollections
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title
The Big-Flavor Grill
fullDescription

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 contrast to 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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44
publisher
Potter/Ten Speed/Harmony/Rodale
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Formats
Adobe EPUB eBook
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