In The Thrill of the Grill — originally published in 1990 — Virginia-born chef Chris Schlesinger and co-author John Willoughby take you on a journey to the flavorful, easygoing world of grilling and barbecuing. Spicy tastes from tropical climates, the beloved barbecue of the American South, and the excitement and informality of cooking over live fire are all part of of the trip.
Drawing on 15 years of professional grilling experience, Schlesinger explains everything from the relative merits of various fuels to the healthful aspects of grilling. Included are guidelines for choosing the right foods for the grill, knowing when they’re properly cooked, and dealing with disasters. And in chapters such as “Fish and Other Water Dwellers” and “Grilling at the Ritz,” Schlesinger presents 200 of his recipes.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything