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It's hard to imagine a pre-Thrill of the Grill time in American culinary life, so mighty has the impact been. It's a book with a built-in virus of insidious and infecting qualities that will have even the least interested among us out at the grill, getting the fire glass-melting hot, trying a few ideas like Grilled Shrimp with Pineapple-Ancho Chile Salsa, or Grilled Chicken Rubbed with Ethiopian Berbere (hot, hot, hot), or Grilled Swordfish Steaks with Yucatan Orange-Herb Paste, or maybe Beef Heart Grilled and Marinated in the Peruvian Way (or maybe not).
Actually, that right there--beef heart--is rather telling. Who else in their right minds would include grilled beef heart in their cookbook? These guys, Schlesinger in the lead, breaking trail, will go anywhere, do anything, and bring it all home to grill and eat.
The sheer love of food pours off these pages--the way it tastes and feels, the way super spices fire up your nervous system, the way the juices run down your forearm and off your elbow--and that's the way it should be. Relaxed. Determined. Thrilled. And with Thrill of the Grill tucked under one arm, you are sure to have the time of your life every time you fire up your grill and start cooking.
Plan on buying a couple of copies. This is one of those cookbooks that will get so grease- and sauce-splattered it will become unreadable. --Schuyler Ingle --This text refers to an out of print or unavailable edition of this title.
One of the best books on the practice of BBQ/Grilling. It strays from the traditional methods of flavoring and seasoning but it's not so far off center that it should intimidate... Read morePublished 1 month ago by R. Watts
For the adventurous in BBQ I might recommend this book, but for those that want simple fare I would not. Read morePublished on January 11, 2013 by J. SAYLOR
This book is as much fun to read as the recipes are great! Organic, no growth hormone meat and wild caught seafood/shellfish... Read morePublished on June 29, 2011 by supermom101
This book is absolutely great. I've been cooking from it for a couple of years and it has yet to disappoint. Read morePublished on June 30, 2010 by Tom Kemeny
I was given this book years ago in hardcover. The binding has given up and there are many stains, notes and tears that testify to it's constant use. Read morePublished on June 22, 2009 by Mark Lyon
We own all of the Schlesinger cookbooks. There are wonderfully intense and interesting flavor combinations explained in this book. Read morePublished on June 20, 2009 by J.J.
while this is a most useful and effective BBQ book it is not for novices. At least I found it to be a little more intricate than what I was looking for. Read morePublished on August 30, 2008 by M. Smith
I have seen many references to this book from various online recipe sites. Occasionally a recipe has been copied verbatim from the book and posted online. Read morePublished on March 24, 2007 by SF IoT Geek