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License to Grill: Achieve Greatness At The Grill With 200 Sizzling Recipes Hardcover – April 23, 1997
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License to Grill follows the Thrill of the Grill, the award winning cookbook Chris Schlesinger and John Willoughby wrote in 1990 that was a breakthrough in making cooking over a fire a gourmet kind of thing. License to Grill stands fully on its own as an updated manifesto. It provides all you need to know about equipment, fire building, what to cook, and how to do it. In this, their fifth collaboration, the flippant, expert, creative team of Schlesinger and Willoughby have a grand time. Their recipes, shouting with flavor and simple to prepare, draw you into the fun. The book starts with soups and salads, then carries on to beef, poultry, and lots of seafood and veggie dishes. Sections on Hobo Packs (cooked in foil), skewer recipes, and desserts are appealing. The chapter on barbecuing and smoke roasting is outstanding. Would that the type was easier to read, but that's the only fault to be found with this zesty book.
"Chris Schlesinger is one of those natural cooks who cannot put a spoon wrong when it comes to flavor..." -- Barbara Kafka, author of Roasting: A Simple Art
"Grilling brings out the essence of food and Chris Schlesinger and John Willoughby expertly capture this..." -- Ferdinand Metz, president, Culinary Institute of America
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...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!
Without a doubt, License to Grill "does" it...for dinner parties, everyday, or those "special occasions".