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BBQ Cookbook Big Flavors of the Hot Sun Thrill of the Grill Barbecue - $35 (Santa Barbara)
Both are Hardcover and both have numerous illustrations and photos.
Both in good condition.
This item consists of the two books.
I am the original owner.
This item resided in and is sold from a smoke-free and pet-free environment.
“The Thrill of the Grill”: Techniques, Recipes, & Down-Home Barbecue
Hardcover
By Christopher Schlesinger and John Willoughby
"Brown food tastes better," is the book’s motto.
It's hard to imagine a pre-”The Thrill of the Grill” time in American culinary life, so mighty has the impact been. Try 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 Grilled and Marinated in the Peruvian Way.
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 a Thrill. With “The Thrill of the Grill” by your side you are sure to have the time of your life every time you fire up your grill and start cooking.
The book pits smoky tang against searing hot seasonings. And fans of the capsicum genus will find plenty of it here: Tabasco, Serrano, jalapeno and habanero with fresh ginger and garlic running a close second. The authors seek raw, strong savor in what they serve. Some preparations are basic: grilled toast canapés, chicken hobo pack and barbecued bologna. More intricate are the accompaniments suggested.
Not only good grilling recipes, but the authors offer so much more detail. They explain in crystal clear text the differences between grilling and barbecue in exactly the right way, they explain all the regional differences between eastern North Carolina, western North Carolina, Texas, Memphis, and Kansas City in a way that puts all the Food Network shows to shame.
Like the very best grilling reference it is, the book covers virtually all aspects of outdoor cooking, including appetizers, main dishes, side dishes, breads, desserts, and beverages.
The book is five chapters:
Appetizers, including soups with grilled ingredients, gazpacho, sauces, raw bar dishes, and the like.
Fish, including rubs, marinades, and vinaigrettes. The first book has specialized instructions on grilling fish, including the notion that not all fish take to the grill.
Meat, including Poultry, with lots of recipes for pork and Caribbean jerk seasonings.
`Grilling at the Ritz', or things to do with expensive or unusual ingredients such as figs, mushrooms, frogs legs, tuna, quail, rabbit, venison, sweetbreads, and duck breast.
The next chapter gives a taste of the authors strong interest in pickling, accompaniment condiments and relishes.
The next chapter gives an excellent introduction to the technique of barbecue, which they point out, has much less to do with any sauce than it does with a method of slow cooking over an open fire plus smoke. They are also careful to differentiate it from curing with smoke. There are not many recipes in this section, but each one is a major exemplar for an important classic barbecue meat. The recipes include whole chicken, duck, baby back ribs, Missouri style ribs, and North Carolina pulled pork, Texas beef brisket, and bologna. There is but one recipe for a barbecue sauce, with five major variations.
The next chapter covers the essential outdoor eating side dishes. This includes slaws, salads, biscuits, grits, dips, beans, greens, and fruity glazes. Check out the recipe for Cheddar Biscuits ( page 309).
The Breads and desserts chapter includes everything you would expect in an outdoor cooking and eating book, which is heavy on the corn bread, flat breads, and classic American desserts such as cobblers, pies, and crisps. Baking instructions are not given for baking on a closed grill. Most are done in the modern kitchen oven.
The book enhances these dishes with sidebars of very well illustrated instructions on basic techniques such as making compound butters and cutting meat to serve or to prepare to grill.
Hardcover: 400 pages
Publisher: Morrow
ISBN 0688088325
Dimensions: 10.3 x 7.2 x 1.2 inches
Shipping Weight: 2.47 pounds
Book #2
“Big Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone” (Hardcover) 1st Edition
By Christopher Schlesinger and John Willoughby
A classic that is out of print.
This is the one cookbook to a desert island. The recipes are tropical and agreeable to island living. Many involve cooking in banana and other leaves.
This book is awesome! Like the grilled pineapple or the chicken thigh quesadillas, you are guaranteed to "wow" your guests. Buy them NOW.
This is not just a cookbook. There is much more to the text than recipes and ingredients. What these two men have created is a book that represents a philosophy of food and life. Embrace the soul of this masterwork and have shared it with family and friends. Buy these book if you love food, life and good friends. “The Thrill of the Grill”, simply the best grilling book ever.
This is easily the best cookbook I've ever seen. Bold, assertive flavors without the trendy nonsense. You could purchase books on foods of India, Asia, and other torrid zones, but this one fills all my needs and is easy to boot.
The section on spice rubs is fantastic. The overall layout is simple and user friendly. The history and description is interesting while being concise. Anyone who spends a little time with this book will undoubtedly walk away with a broader appreciation of cuisine.
This is one of those must-have cookbooks. How it ever went out of print is a myestery. The recipes are unique, interesting, use ingredients in unusual combinations, to great effect. Superb barbecue recipes and wonderful meat rubs. You can transform a Sunday roast into something very special, without a lot of work. Many of the recipes are quite easy to prepare and look elegant. You will always get great compliments when I cook from this book.
Hardcover: 416 pages
Publisher: William Morrow & Co.
ISBN 0688118429
Dimensions: 10.5 x 7.5 x 1.8 inches
Shipping Weight: 2.85 pounds
Location: Santa Barbara
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