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 the winter comes - a guide to fireplace grilling. 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.
--This text refers to an out of print or unavailable edition of this title.
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Book Description
Editorial Reviews
Amazon.com Review
License to Grill follows the Thrill of the Grill, the award winning cookbook Chris Schlesinger and John Willoughby wrote in 1990 that was a breakthrough in making cooking over a fire a gourmet kind of thing. License to Grill stands fully on its own as an updated manifesto. It provides all you need to know about equipment, fire building, what to cook, and how to do it. In this, their fifth collaboration, the flippant, expert, creative team of Schlesinger and Willoughby have a grand time. Their recipes, shouting with flavor and simple to prepare, draw you into the fun. The book starts with soups and salads, then carries on to beef, poultry, and lots of seafood and veggie dishes. Sections on Hobo Packs (cooked in foil), skewer recipes, and desserts are appealing. The chapter on barbecuing and smoke roasting is outstanding. Would that the type was easier to read, but that's the only fault to be found with this zesty book.
--This text refers to an out of print or unavailable edition of this title.
Review
"Chris Schlesinger is one of those natural cooks who cannot put a spoon wrong when it comes to flavor..." -- Barbara Kafka, author of Roasting: A Simple Art
"Grilling brings out the essence of food and Chris Schlesinger and John Willoughby expertly capture this..." -- Ferdinand Metz, president, Culinary Institute of America --This text refers to an out of print or unavailable edition of this title.
"Grilling brings out the essence of food and Chris Schlesinger and John Willoughby expertly capture this..." -- Ferdinand Metz, president, Culinary Institute of America --This text refers to an out of print or unavailable edition of this title.
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Most Helpful Customer Reviews
17 of 17 people found the following review helpful
By BruPete
Format:Hardcover
How many cookbooks can you really say you've tried 80% of the recipes and they're ALL GREAT? Company coming try Neo Post Modern Polynesion chicken or how about Grilled Halibut with Fried Green Apples, Bacon and Horseradish Sour Cream...This is the only cookbook I can say that about. WOW...I'm buying the rest of their books!
...and about the pepper crusted steak my fellow reviewer noted above...use that cup of pepper, the blue cheese complements it. I have made that dish several times and always to raves!
...and about the pepper crusted steak my fellow reviewer noted above...use that cup of pepper, the blue cheese complements it. I have made that dish several times and always to raves!
12 of 12 people found the following review helpful
By Rod S.
Format:Hardcover
This book really lets you take grilling beyond burgers, dogs and steaks -- even if you have limited experience. The recipes are easy to follow, and the course combinations allow preparation of complete meals that work well together. Every time I have referred to this book, I have found at least one (and usually more than one) recipe that was right on target. It is limited on color photos, but I have not found this to be a problem since the text is quite descriptive and well-written. I highly recommend it.
9 of 9 people found the following review helpful
By A Customer
Format:Hardcover
Schlesinger and Willoughby did it again. After Thrill of the grill they came out out with another grilling/BBQ bible! Continuing what they already did in earlier books,they dazzle the reader/homecook with easy to make recipes. Very subtle recipes intermingle with hot and fiery ones. Another forte of the authors are the side dishes. Try them and you'll be surprised. So get out the grill and light your fires! The book will give you plenty of recipes to awaken your griller-instincts!
8 of 8 people found the following review helpful
Format:Hardcover
Chris Schlesinger and John Willoughby put together a very readable, enjoyable, and practical group of cookbooks. License to Grill is the best. I've used so many of their recipes that I'm now cooking "their way" almost without the cookbook. I've also had the pleasure of having dinner at the East Coast Grill in Cambridge, MA on several occasions. "Ya gotta go there".....because the menu changes often and they do great "grill" things with liver (of all things), all kinds of seafood, and veggies.
Without a doubt, License to Grill "does" it...for dinner parties, everyday, or those "special occasions".
5 of 5 people found the following review helpful
By A Customer
Format:Hardcover
Great for purests - charcoal only. I've tried almost everything in the book and everyone that visits the grill on the patio raves about the dishes! I've passed this book along to others with the same results.
5 of 5 people found the following review helpful
By A Customer
Format:Hardcover
Great book. Although he's Yankee, this guy really gets it about great 'Q. Schlesinger is into the lore, important in the world of barbequeing. He is also creative, and that is not forbidden.
5 of 5 people found the following review helpful
By A Customer
Format:Hardcover
Grilling could never be more fun and delicious with this smashing book filled with creative and easy to follow recipes. I particularly appreciate the variety -- way beyond standard BBQ fare. The grilled peaches with balsamic glaze are fantastic.
5 of 5 people found the following review helpful
By A Customer
Format:Hardcover
The authors provide a wide array of delicious, and fun recipies, while making the whole thing entertaining and easy to read. Some of the ingredients are a bit difficult to find and recipies complex, but if you're willing to put in the extra effort, you'll be well rewarded.
Most Recent Customer Reviews
2.0 out of 5 stars
The fundamental variety of culinary methods are lacking
I don't really know how to give this book a fair comment. I have found it a little bit simple in the variety of culinary methods being taught in this book. Read more
Published on August 25, 2008 by Tony
5.0 out of 5 stars
Go to Canada
This isn't a review, but a tip for those that wanted to get the book "Grilled to Perfection" by the host of Licence to Grill, Rob Rainford. Go to: www.amazon. Read more
Published on July 11, 2006 by erock
5.0 out of 5 stars
Well rounded grilling guide
This is an excellent book to get, when you want to go to the next level of grilling. Reading it is a hoot, you can almost hear him talking his way through the book. Read more
Published on May 9, 2006 by Grill Head
3.0 out of 5 stars
Not by Robert Rainford!
I was looking for a cookbook by Robert Rainford the chef and host of the show License to Grill. Typing in his name pulled up this book. Read more
Published on February 18, 2006 by S. Diaz-Dillingham
3.0 out of 5 stars
Great read, but use common sense
This book is a great, entertaining read, and it gives a lot of good information regarding technique. Read more
Published on August 30, 2000
1.0 out of 5 stars
Not too impressed
As mentioned in my review of the same authors "Thrill of the Grill" book, I was misleading into buying this book. Read more
Published on December 5, 1999 by Robb Spring
5.0 out of 5 stars
Every recipe in this book is an explosive taste experience!
The recipes in this book are delicious and fun. There are several recomendations as to what dishes go well with others, and the explanations on grilling techniques are useful to... Read more
Published on September 10, 1999
