Let the Flames Begin: Tips, Techniques, and Recipes for Real Live Fire Cooking

by Chris Schlesinger

Hardcover, 2002


Call number

Outdoor Cooking, Grilling, BBQ -- SCH

Call number

Outdoor Cooking, Grilling, BBQ -- SCH


W. W. Norton & Company (2002), Hardcover, 428 pages


The great grilling pioneers Chris Schlesinger and John "Doc" Willoughby have proven once again that cooking your food can be as much fun as eating it. Their ultimate grilling guide is jam-packed with the stuff that Chris and Doc do best: more useful information, more effective techniques, more imaginative and flavor-packed recipes, more ways to make grilling not just a cooking method but also a way of life. Special features of the book include: Detailed instructions for getting the most out of every live fire cooking technique, from hot smoking to straight-on grilling to barbecuing (no, they're not the same) and smoke-roasting, each designed to bring that ineffable smoky flavor to whatever you put over the fire; Expert advice on everything from choosing your fuel to accurately gauging the doneness of your food to knowing when (and, more importantly, when not) to cover your grill; A list of the handful of tools you need for proper grilling, and how to choose each one; Descriptions of how to deal with each live fire's distinct personality, exploiting those complex layers of heat and veins of coal and flame that make it subtly different from any other fire you have ever built; Sidebars with tips and useful information about everything from varieties of mushrooms to making tough steaks more tender; "Cook to Cook" instruction boxes with almost every recipe, outlining the keys to success for that particular dish. And then, of course, there are the recipes in the book itself. Inside these covers you'll find more than 250 spectacular dishes, from starters to desserts and everything in between. Some, like Curry-Grilled Quail with Dried Grapes, Ginger, and Mint, or Spicy Sausage-Stuffed Trout with Hoisin Glaze and Sesame Crust, are upscale options for those times when you want to put on the Ritz a bit. Many others, like Smoke-Roasted Standing Rib Roast; Grilled Clams in Their Shells with Tabasco, Lemon, and Garlic; West Indian Grilled Chicken; or Grilled Asparagus with Parmesan Cheese, are easy as can be. But every one is packed with intense, deep, rich flavors and eating excitement. Here you'll also find not just recipes but entire strategies for cooking ribs, steaks, whole fish, corn on the cob, and other favorites; hobo packs to roast in the coals while you grill something else above the fire; and uniquely tasty beverages to keep you refreshed while you're grilling.… (more)

Physical description

428 p.; 10.1 inches

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