All the secrets, all the fun, and hundreds of great recipes for real grilling. They burst on the culinary scene a dozen years ago with the genre-defining Thrill of the Grill; now they're back to demonstrate once again their cardinal principle: cooking your food can be as much fun as eating it. The surest route to backyard nirvana, say Chris Schlesinger and John Willoughby, is to always cook with the real thinglive fire. To make it easy they've put more of everything into this new grilling bible: more useful information, more effective techniques, more imaginative and flavor-packed recipes, more ways to make grilling not just a technique but a way of life. With detailed descriptions of each live fire cooking technique, over 250 spectacular recipes, and advice on everything from accurately gauging doneness to knowing when (and, more importantly, when not) to cover your grill, this entertaining book will take you all the way to grilling masteryand we know you'll enjoy the trip. 16 pages of color photographs, 35 drawings.

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

Cookbooks, Food & Wine

John Willoughby

Chris Schlesinger

Outdoor Cooking

W.W.Norton&Company

In Lettuce in Your Kitchen, Chris Schlesinger and John "Doc" Willoughby toss the traditional meal of meat-starch-vegetables into a mountain of greens, full of great textures and new flavors, turning on its head forever our old-fashioned notion of the perfect one-dish meal. Here are salads for every appetite: big salads to satisfy a dinner crowd like Baby Asian Greens with Ginger-Rubbed Chicken and Apricots; fancy salads like Arugula with Sauteed Softshell Crabs and Toast Points for a dressier occasion; and purely vegetable salads like Spinach Salad with Peppers, Eggplant, and Roasted Garlic for absolutely every day. Chris and Doc's 100 dressings are astoundingly versatile (ginger-soy, curry-lime, sweet-sour bacon, and charred tomato, to name a few) and do double duty as dips for grilled breads or raw vegetables, drizzled on baked potatoes, or brushed on grilled fish or roast chicken. Simple additions bring new depths of flavor to your salads: watercress, purslane, and parsley, with their mild, slightly grassy flavors, are high on the list of great greens. The authors show how "cooking greens" - like kale, collard, turnip, and mustard greens - in their baby state add intensity to a salad. To make your life even easier, each recipe suggests substitute greens. This complete salad companion contains all the soon-to-be-cherished tips on salad making, including how to resuscitate wilted greens and how to roast garlic to perfection. Most of all, it tells you how to create salads that are simple to prepare, complex in presentation, and always special in taste.

Lettuce in Your Kitchen: Flavorful And Unexpected Main-Dish Salads And Dressings

Christopher Schlesinger

Main Courses & Side Dishes

William Morrow Cookbooks

Higher Education Revolutions in the Gulf: Globalization and Institutional Viability (Routledge Advances in Middle East and Islamic Studies Book 24)

Fatima Badry

Routledge

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