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Grill It! Paperback – Bargain Price, April 19, 2010

4.8 out of 5 stars 12 customer reviews

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Editorial Reviews

Review

"There is stunning in your face photography of food you want to make. Most of the 200 recipes hold to a single page and the text is a nice, readable size." --The Washington Post

These boys are the high priests of chicken thighs, cowboy steaks and the spice drawers of the Caribbean and North Africa. ... Ideal summer-share recipes, or a housewarming gift for that couple with a new place by the beach. --New York Times Book Review --This text refers to an out of print or unavailable edition of this title.
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Product Details

  • Paperback: 336 pages
  • Publisher: DK ADULT; 1 edition (April 19, 2010)
  • Language: English
  • ISBN-10: 0756665485
  • ASIN: B005CDU0L4
  • Product Dimensions: 8.2 x 0.8 x 9.8 inches
  • Shipping Weight: 2.6 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Best Sellers Rank: #3,130,832 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Esther Schindler TOP 1000 REVIEWERVINE VOICE on March 22, 2008
Format: Hardcover
Chris Schlessinger and John Willobughby were the authors of The Thrill of the Grill which was among the earliest books I encountered for "gourmet" grilling. There may have been other books, but Thrill of the Grill got me to think of cooking on the barbecue rather than just slapping a hunk of meat on the coals. _Grill It!_ follows in the same theme, this time with some inspiring photos (the sort that make you say, "Yum! Let's make that!") and with more ethnic flavor.

Most books in the grill/BBQ genre are organized by main ingredient (such as Beef) or by the stage in the meal (such as dessert). This one takes a different angle, which I think works very well: the way you cook the item. So while there are chapters for "things with wings" and "water-dwellers," there are also technique-based chapters like "on a stick" and "put a lid on it." It works for me, though I've already had to consult the index because I wasn't sure where to look for the "grilled figs with blue cheese and crispy ham" recipe I remembered seeing.

The recipes range from the relatively mundane with a special twist, such as "rosemary-grilled New York strip steak with caramelized red onion jam" and "mustard-glazed pork tenderloins with date-sage relish" to the exotic or unusual, such as "port-glazed grilled pheasant breasts" or "grilled super-fiery west Indian chicken breasts with sour orange mojo." Instructions are clear and follow-able, using ingredients generally available, and the full color photos (for at least half the recipes) make me drool.

That'd be worth five stars right there, but this book also promises grilling techniques, and I think it delivers well.
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Format: Hardcover
Grill It by Chris Schlesinger and John Willoughby may not be the only grilling book you will want to own or read, and I certainly would not recommend it as such, but if you can only afford one book, this would be my choice. These authors are the same two that brought us The Thrill of the Grill, a very nicely done work in its own right, but they have out done themselves with this one.

To begin with, just about every bit of basic information, and some not so basic, you will need to know about grilling is found between the covers of this one. The book begins with types of grills available, with plus and minuses noted on each, types of fuels and the plethora of tools now available to the backyard enthusiast.

Chapter headings in this book include Firing up, Steaks, Chops and Ribs, Water-Dewellers, Put a Lid on it, On a Stick, Salads from the Grill, Sides and Snacks and Sips and Sweets. The book in not necessarily stuck in the same old order that you normally find in such works. This one sort of goes back and forth, giving you grilling techniques along with wonderful recipes and recommendations as to variations. This may sound a bit complicated, but it isn't. In fact, this is one of the most useful works I have read on the subject.

Other than the general headings mentioned above, each section also addresses glazes, spices, accompaniments, and is extremely strong on describing techniques. We have full meals, veggies, fruit, baking salads, steaks, chops, fowl, sea food and so much more fully described and photographed. This work is also very strong on ethnic delights, from South American, Turkish, Oriental, Moroccan, Mexican, and everything in-between.
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Format: Hardcover Verified Purchase
Book has many great grilling tips and recipes. More diverse than the usual "how to" grill book. Expanded my ideas on what I could put on the grill.
I had taken this book out of the library so many times last summer that I broke down and bought in time for grilling season this summer.
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Format: Hardcover Verified Purchase
beautiful pix, excellent recipes from a couple of grilling veterans. I bought three copies: one for me and one for each of my two sons. This book makes your mouth water!! Arthur J. Goldman
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Format: Hardcover
Got this book as a reference for my husband after we purchased a new grill. Great reference and making it easy to experiment with new recipes. We had grilled fruit last night for dessert. Wow!
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Format: Paperback Verified Purchase
This book is well written and with good simple recipes & pictures as well. It's a must have if you like to cook outside and so fourth.
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