Customer Reviews

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

5 star:		(11)
4 star:		(1)
3 star:		(2)
2 star:		(1)
1 star:		(1)

 

 

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!

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.

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!

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".

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.

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.

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.

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.

The ingredients are not complicated, the tastes are very good. This cookbook is for those who appreciate a quality of food that is above "marinate it & grill it"! I'm taking this book with me on our sailboat when we cruise the world.

This book is a great, entertaining read, and it gives a lot of good information regarding technique. However, I tend to use the recipes themselves as "ideas" rather than follow the recipes to the letter. Some of the ingredient quantites seem almost absurd. For example, a recipe for pepper-crusted steak with blue cheese butter calls for 1 cup (!) of cracked black pepper and and a half-cup of kosher salt for 4 steaks. Use a little common sense, adjust the recipes accordingly, and you'll get good results.