License to Grill: Achieve Greatness At The Grill With 200 Sizzling Recipes

by Chris Schlesinger

Chris Schlesinger and John "Doc" Willoughby single handedly raised America's grilling consciousness in their award-winning The Thrill of the Grill. Now they're back with the second generation of grilling expertise and over 200 recipes packed with bright, loud flavors. In their uniquely engaging, informal style, Chris and Doc share their grilling secrets and lead us through the daring, challenging, exciting, yet casual world of live fire cookery.

This is grilling designed for the novice or pro, the duffer or dedicated man, woman, or child. In addition to covering the basics, Chris and Doc add several new, lighter dimensions to their grilling canon, with more grilled vegetables, more seafood, more pasta, and more surprisingly grillable fruit. Vibrant and adventurous, the recipes combine fresh herbs, chiles, citrus, and spices with that indefinable grilled flavor to create dishes that both satisfy and intrigue.

SPECIAL FEATURES OF THE BOOK INCLUDE: An in-depth grill briefing, including tips on easy fire starting, answers to the ten most frequently asked grilling questions, five keys to easy grilling, and — for those who can't bear to put the grill away when winter comes — a guide to fireplace grilling. A chapter devoted to grilling on skewers, with hints on how to meld flavors and cook ingredients evenly, along with recipes like exotic Grilled Lamb Skewers with Apricots, Simple Grilled Swordfish Skewers, Grilled Lamb and Potato Skewers with Tomato-Green Olive Relish, and Grilled Chicken Skewers with Coconut-Ginger Sauce. A section that showcases the uniquely thrilling Hobo Pack Cookery, otherwise known as Boy Scout cooking, withrecipes like Eggplant and Tomato Hobo Pack with Lemon and Garlic, and Chicken Hobo Pack with Garlic, Lemon, and Herbs. A wide selection of salads and pasta dishes, such as Grilled Artichoke and White Bean Salad or Linguine with Grilled Shrimp and Black Olives, which use grilled fish, meat, and vegetables to add smoky-great flavor. For you heat freaks, a chapter of high-heat dishes, from Chile-Coated Chicken Thighs with Couscous and Tomato-Raisin Relish to Grilled Shrimp with Most-Hot Lime-Chile Booster. Slow and low" barbecue and grill-roasting, where classic barbecued brisket becomes MediterraneanStyle Slow-Roasted Beef Brisket, and innovative dishes like Corn Bread-Stuffed Barbecued Game Hens with Bourbon-Shallot Sauce come off the grill with deep, smoky flavor. A bevy of side dishes that go great with grilled food, from K.C.'s Bengali-Style Spinach to SweetPotato Steak Fries with Your Own Catsup to grilled Corn with Lime and Chinese Roasted Salt. Dozens of condiments, pickles, and spice rubs that build flavor fast with very little effort.

Packed with practical grilling instructions, anecdotes, and inventive recipes that join simple pleasure with culinary adventure, here's a book that has direct appeal to anyone who's ever wanted to put food over fire, Whether you're a novice looking for your initial License to Grill, an accomplished live fire devotee ready to earn your Ph.G. (Doctorate of Grilling), or you just want to spend some time hanging out by the fire, this is the book for you, So go ahead, unleash your 'griller instincts" and give yourself License to Grill — permission to fool around with live fire, odd a smoky sear to your dinner, and generally turn cooking into the best part of your day.

Genres: Cookbooks, Cooking, Nonfiction, Food

416 pages, Hardcover

First published May 5, 1997

Reviews

[Mike · Rating 4 out of 5]

Co-authored by a man who owns and operates one of my favorite restaurants, "The East Coast Grill". Not that I only get grilled food there, but what they have is pretty darn good.

If you like grilling, as opposed to it's slower cousin (that's slower temporally, not mentally) barbequeing, then this is a great book for you. I confess that I have not read the prior books, but this gem contains some really good tricks and techniques. I probably would like to read the others just to see the scope and breadth that these guys have covered. Yum.

An although it may seem like an idiot thing to do, you can grill (and tastefully so) vegetables and fruits. So, it's not just a carnivore's book, although it does tilt that way.

[Valerie · Rating 3 out of 5]

In theory, I really like this cookbook, I have drooled over the recipes many times. In practice, we just throw stuff on the grill and then eat it. It is simpler.

[Jenny Macaluso · Rating 5 out of 5]

If you own a charcoal grill
and you love grilled foods,
this book MUST be on your shelf.

I have a GAS grill & i love these recipes!

I have gifted this book to my daughter.

This book is a hardcover book
well laid out
copyright 1997 400 pages
$35.00
beautiful index
Beautiful mouth watering photos
beautiful opening
great ingredients-nothing too crazy the table of contents
is as follows:
Natural Born griller
Let the Flames Begin
soups
appetizers
small dishes
grilled stuff with pasta
grilling and skewers
grilling meat
fish
wings
hobo pack cookery (Foil packet)
way hot
barbecuing and roasting smoked something on the sides
pickles condiments paste and rubs pastes
beverages
desserts
My favorites: linguine with grilled shrimp and black olives grilled shrimp and asparagus skewers with lime soy dipping sauce
Chipotle rubbed grilled skirt steak with grilled roasted bananas
Puerto Rican style BBQ pork butt with two sauces and cornbread
pineapple salsa is really good
Ginger limeade in a hottub on a cold night is fabulous.

[Ana · Rating 5 out of 5]

Another excellent grilling book. Great recipes, great menu ideas. one of my top ten cookbooks.

[Amy Elizabeth · Rating 4 out of 5]

This has my favorite cornbread recipe. It makes a big batch, perfect for Thanksgiving.