THE THRILL OF THE GRILL: Techniques, Recipes & Down-Home Barbecue by Chris & John Willoughby Schlesinger

THE THRILL OF THE GRILL: Techniques, Recipes & Down-Home Barbecue

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KIRKUS REVIEW

Schlesinger, the Virginia-born owner-chef of the East Coast Grill in Cambridge Mass. (and grandson of historian Arthur Schlesinger, Jr.), takes a freewheeling approach to grilling and barbecuing He likes strong flavors, hot peppers, and tropical fruits; borrows from Thai, Jamaican, Texan, and Indonesian cuisines; and grills not only steak, pork, and fish but also such unlikely items as tripe, toast, figs, squid (for pasta), and tomatoes (for soup). His aptly titled cookbook, coauthored with Willoughby (a staff writer for Cook's Magazine) includes discussion of ancillary aspects of grilling, such as the relative merits of various fuels.

Pub Date: June 14th, 1990
Publisher: Morrow