The Big-Flavor Grill and over one million other books are available for Amazon Kindle. Learn more
  • List Price: $25.00
  • Save: $8.00 (32%)
FREE Shipping on orders over $35.
In Stock.
Ships from and sold by
Gift-wrap available.
+ $3.99 shipping
Used: Very Good | Details
Sold by worldofbooksusa
Condition: Used: Very Good
Sell yours for a Gift Card
We'll buy it for $2.82
Learn More
Trade in now
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 6 images

The Big-Flavor Grill: No-Marinade, No-Hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish Hardcover – March 25, 2014

See all 2 formats and editions Hide other formats and editions
Amazon Price New from Used from
"Please retry"
"Please retry"
$12.63 $9.61

Frequently Bought Together

The Big-Flavor Grill: No-Marinade, No-Hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish + The Essential New York Times Grilling Cookbook: More Than 100 Years of Sizzling Food Writing and Recipes
Price for both: $34.78

Buy the selected items together

Home, Kitchen & Garden: Holiday Gift Guide
Browse the Holiday Deals & Gift Guide in Home, Kitchen & Garden for gift ideas and holiday deals, including featured selections for The Chef, The Entertainer, The Designer, and more.

Product Details

  • Hardcover: 240 pages
  • Publisher: Ten Speed Press (March 25, 2014)
  • Language: English
  • ISBN-10: 1607745275
  • ISBN-13: 978-1607745273
  • Product Dimensions: 7.8 x 1 x 9 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (28 customer reviews)
  • Amazon Best Sellers Rank: #24,249 in Books (See Top 100 in Books)

Editorial Reviews


The Big-Flavor Grill is simply proof that no one writes better grilling books than Schlesinger and Willoughby. Don’t miss out.”
—Mark Bittman

"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

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. He lives in Cambridge, Massachusetts.

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.

More About the Authors

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

Ingredients are simple and commonly found.
I Do the Speed Limit
With this being grilling season, this book is an ideal companion for the beginning griller or the more experienced grill master.
The instructions were very easy to understand and follow.
Four Blessings

Most Helpful Customer Reviews

8 of 8 people found the following review helpful By I Do the Speed Limit TOP 500 REVIEWER on March 25, 2014
Format: Hardcover Verified Purchase
The authors, long-time grilling experts, developed the recipes in this great book for a grilling experience that is spontaneous and easy rather than complicated with brines and detailed marinades and sauces. They urge you to grill over fire, but they say the recipes work well with gas grilling also. And heads up: If you use an INFRARED grill, their recipe instruction steps are IDEAL for infrared grills, (see 3rd paragraph).

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 ›
2 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
3 of 3 people found the following review helpful By Charlie on June 10, 2014
Format: Hardcover Verified Purchase
There's a certain tendency, among guys who like to put edible things above burning things until they're more edible, to shellac the whole enterprise in layers of tradition, curmudgeonly opinions, received and hallowed wisdom, and superstitious practice and ritual. But it's really not that complicated, and Willoughby and Schlesinger cut a lot of the cruft away from grilling to reveal the truth that it's an easy, fun, convivial exercize in creating a fun and flavorful meal. They eschew marinades as fussy and not worth the effort, and present a basic approach for each grillable ingredient followed by a series of recipes for inventive dressings, relishes, and toppings to introduce world flavors to each meal.

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 ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
2 of 2 people found the following review helpful By Talvi TOP 100 REVIEWER on March 25, 2014
Format: Hardcover
The Big Flavor Grill is a beautifully presented, condensed yet thorough guide to grilling with an emphasis on simplicity. The authors present a host of recipes that don't require a lot of advanced preparation (and purposefully no marinading) in order to achieve great flavor.

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.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews