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The Big-Flavor Grill: No-Marinade, No-Hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish Hardcover – March 25, 2014
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"Chris Schlesinger and John Willoughby's Big Flavor Grill will probably transform the way you think about grilling. The pair abandoned the notion that long marinating times are necessary for tender meat and bold flavor, instead opting for zesty, piquant rubs and sauces that save our time and our sanity. This concept is enough to catapult the book to weekday-friendly use all summer long."
—Kate Williams, Serious Eats
About the Author
JOHN WILLOUGHBY is a writer, editor, and the former executive editor at Gourmet; he currently serves as the editorial director for magazines at America’s Test Kitchen and publisher of Cooks’ Illustrated magazine. He was the co-author, with Chris Schlesinger, of a monthly feature in the New York Times food section. He lives in Cambridge, Massachusetts.
Schlesinger and Willoughby have written nine cookbooks together.
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Top Customer Reviews
These grilling masters developed an easy, casual approach that fits nicely with the way we Americans like to handle our "cookouts": The recipes capitalize on the dependable, powerful flavor of the Maillard reaction. Foods are simply grilled, THEN combined, tossed and/or topped with an international range of flavors and foods after coming off the grill.
For each food type(I list them below since there is no "Look Inside" feature with this product page), there is a basic grilling recipe. That basic recipe works as a building block for the subsequent four to eight recipes. All together there are over very-worthy 120 recipes.
These grilling pros advocate no marinades....At first, that gave me pause, but now I am a firm believer. Before the food goes on the grill it is prepped minimally with a good dose of S&P, (and maybe a coating of olive oil or another spice or two, depending on the food). That is all. And that is why these recipes work so well on an infrared grill. Infrared grill instructions try to discourage you from putting too much "stuff" on your food before laying it on the grill.
With these recipes there is no basting, no slathering with sauce while the food is on the grill.Read more ›
If you're aghast at the prospect of nearly eliminating marinades, consider that a number of food science authorities have tested how far marinades penetrate and have found that flavoring agents only influence the top few millimeters of foods. Salting (for red meat) and brining (for poultry and pork) is still beneficial, but marinades are a surface treatment. And if you're only affecting the surface...why not use a more flavorful rub, glaze, dressing, or relish to add flavors directly to the surface?
Their formula is generally as follows, presented here in Mad Libs format: While hanging out with [PEOPLE YOU LIKE] and drinking [WHATEVER TAKES THE EDGE OFF], simply grill [PROTEIN] or [VEG] seasoned simply with salt and pepper or a simple [RUB] and some oil, slice or serve whole as appropriate, and top with simple [RELISH, SAUCE, DRESSING] made from a handful of flavorful ingredients with clean, distinct flavors.
I generally riff off their recipes, which they intend and encourage.Read more ›
The book has an introduction section about the tools, processes, and things you need to know about about the grilling process. Then come the beautifully presented recipes: steak, lamb, pork, chicken, shrimp and fish, vegetables, and even some drinks that go well with the grilled items. The end of the book has a few condiment and accompanying item recipes, ingredients index, and general index.
I appreciated that there were specific subsections with the meat types; e.g., chicken is broken down by breasts, thighs, wings, skewers, and whole chicken. Each grilling instruction/recipe is very friendly in its presentation, providing easy to follow, quick and efficient, steps. And as important, each has a large picture or two so you know what to expect.
Each recipe takes one page and is broken down by 3 sections, each with their own graphic box: prep, grill, and toss/top. Some may have a preprep - such as roasting garlic in advance of the grilling. But those are few.
The book lives up to the promise of great tasting, easy to make grilled items. I've enjoyed quite a few of the recipes and it has been nice to get away from burned meats due to preparing the grill poorly.
In all, a great reference book and greatly needed to simplify the grilling process.
Reviewed from an ARC.
Most Recent Customer Reviews
I’m a huge fan of Schlesinger and Willoughby, the book’s authors. But in this case I’m somewhat torn on how to review this. Read morePublished 1 month ago by Sanpaku
This is the only book I use for grilling now. They aren't kidding in the name 'big flavor'. These recipes all taste delicious and I love that they require 0 planning. Read morePublished 6 months ago by Nathaniel R. Muller
I cannot wait for Spring to enact some of these recipes.Published 11 months ago by John J. Costello Jr.
Who doesn't love grilled meat and grilled vegetables? Whenever someone is grilling in their backyard, everyone in my neighborhood smells it. Read morePublished 12 months ago by SensuousGourmet
No it did not!! Unfortunately, I thought I was buying the hardcover edition and I bought some paperback proof instead...not happy at all!!Published 12 months ago by Jeff Rich
Overall I enjoyed all the recipes from the book that we tried. This is not a go-to grilling reference book like the Weber grilling book is; rather, The Big-Flavor Grill provided... Read morePublished 12 months ago by Holly Brown
My husband wanted this and is cooking a great deal of the time. I love it.Published 13 months ago by toyhauler2011
A book written around a great premise, but sadly one that can't hold up an entire book.Published 15 months ago by Bookemdanno