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Title: The Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue by Christopher Schlesinger ISBN: 0-688-08832-5 Publisher: Morrow Cookbooks Pub. Date: 14 June, 1990 Format: Hardcover Volumes: 1 List Price(USD): $30.00 |
Average Customer Rating: 4.21 (14 reviews)
Rating: 4
Summary: Love it, love it, love it
Comment: The negative reviews of this book seem to fall into two categories: those who were expecting a book on barbecue and those who quibble with minor errors in the text. Admittedly, this book is not the bbq bible it has been hailed by some to be. Its main focus is on GRILLING. If you want a barbecue book (slow cooking with smoke), get something else. If you want fabulous grilled food with interesting and different flavors, this book is for you. The second criticism - that there are errors in the text - is also valid. Along with the previously mentioned shrimp problem, he occasionally calls for "skinless, boneless chicken breasts" that should be grilled until the "skin is brown and crisp." But really, live a little! Don't slavishly follow the recipe and panic when there's an inconsistency. His whole point is to be creative when you grill! And any inconsistencies are far outweighed by the ease and quality of the recipes, the entertaining writing style and the outstanding flavor of the food.
Rating: 5
Summary: I think this book is excellent.
Comment: If you're tired of plain old BBQ or standard grilling techniques, give this book a try. This is a book for adventuresome people who love spices & sparkling flavors.
It's full of great recipes, most of them low fat, which combine common ingredients into some wonderfull flavor combinations. Many of the recipes are easy to prepare and the ingredients can be found in standard supermarkets.
Hope you enjoy it - have fun cooking.
Rating: 3
Summary: A Mixed Bag
Comment: Afraid I'm in the minority here. While I use this book and am glad to have it, I've had mixed results from the recipes. In some cases, it seems the flavor combinations were chosen more for experimental reasons or to make a culinary statement, rather than because they taste good. Taste is always a matter of opinion, but I found that many of the recipes here are simply not for everyone. And it should be noted that a lot of the recipes have little to do with grilling or barbeque, as the book is a bit unfocused.
On the plus side, the text is more enjoyable to read than most cook books, with all sorts of interesting insights and recollections on most recipes. The southern, folksy demeanor of Schlesinger really makes this fun to read.
But cookbooks are usually bought for the recipes, and there are problems. The West Indies chicken calls for way too much rub, and I simply found it to be "an acquired taste". I simply didn't have the courage to try the Jerk Seasoning, which was basically a Scotch Bonnet chile paste with a whisper of other ingredients. Surprisingly, neither cloves nor allspice was one of them. I suppose one shouldn't criticize before trying it, but it's hard to imagine anyone other than the most bound determined fire-eater choking that one down. Does anyone really have time to simmer the tomatoes for 4 hours for the All-American Barbeque sauce, when so many other great sauces can be made in far less time and with less effort? Personally, I found some of the fruit and spice combinations to simply not work.
This is not to say that good recipes cannot be found. Some of the simple ones work well, such as the grilled bananas or the Greek-inspired lamb marinade. The Tidewater Coleslaw has become a fixture whenever I host a cook-out, but I do jazz it up with a tablespoon of yellow mustard. It certainly rounds out my cooking library and I expect to find some more good recipes here. But for my taste, there are too many clunker recipes for me to provide a ringing endorsement.
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Title: License to Grill : Achieve Greatness At The Grill With 200 Sizzling Recipes by Christopher Schlesinger ISBN: 0688139434 Publisher: Morrow Cookbooks Pub. Date: 05 May, 1997 List Price(USD): $30.00 |
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Title: How to Cook Meat by Christopher Schlesinger, John Willoughby ISBN: 0060507713 Publisher: William Morrow Pub. Date: 08 October, 2002 List Price(USD): $24.95 |
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Title: Let the Flames Begin: Tips, Techniques, and Recipes for Real Live Fire Cooking by Chris Schlesinger, John Willoughby ISBN: 0393050874 Publisher: W.W. Norton & Company Pub. Date: June, 2002 List Price(USD): $30.00 |
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Title: Big Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone by Chris Schlesinger, John Willoughby, Alan Witschonke ISBN: 0688118429 Publisher: William Morrow Pub. Date: July, 1994 List Price(USD): $27.50 |
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Title: The Thrill of the Grill by Chris Schlesinger, John Willoughby ISBN: 0811816729 Publisher: Chronicle Books Pub. Date: May, 1997 List Price(USD): $14.95 |
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