Christopher Schlesinger
Auteur van License to Grill
Over de Auteur
Fotografie: East Coast Grill
Werken van Christopher Schlesinger
Let the Flames Begin: Tips, Techniques, and Recipes for Real Live Fire Cooking (2002) 103 exemplaren
Lettuce in Your Kitchen: Flavorful And Unexpected Main-Dish Salads And Dressings (1996) 58 exemplaren
The Big-Flavor Grill: No-Marinade, No-Hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp,… (2014) 26 exemplaren
Lettuce in Your Kitchen, Where Salad Gets a Whole New Spin &Dressings Do Double Duty - 1996 publication (1996) 1 exemplaar
Gerelateerde werken
How I Learned to Cook: Culinary Educations from the World's Greatest Chefs (2006) — Medewerker — 183 exemplaren
The New York Times Seafood Cookbook: 250 Recipes for More than 70 Kinds of Fish and Shellfish (2003) — Medewerker — 35 exemplaren
Tagged
Algemene kennis
- Geslacht
- male
Leden
Besprekingen
I LOVE grilled food (except for the grilled dog I won't tell you about) and have never understood why people muck around with marinades and other stuff that waste time and hide flavor. This is the grill book for me. A rub for a nice crust, grill quickly, eat with a thrilling sauce.
The book follows the Master Recipe plus variation format. Instructions are easy to follow. Ingredients are generally not hard to find.
This is an excellent gift book for novice grill chefs and for people who did not grow up with a family grill tradition.
Nitpicky note: The authors take a confusing botanical shortcut when they describe Sichuan pepper, a Zanthoxylum, as a member of the citrus family. Sichuan pepper is not a citrus. Citrus and Zanthoxylum are different genera in the Rutaceae plant family. And Sichuan pepper is not pink. Fresh it is bright green, drying to very dark brown. There are two forms used in Lao cooking: Mak khan and mak mai. Muk mai, the smaller, is much more pungent and lemony and is especially exciting when you can get it fresh in early November.
I received an advance review copy of THE BIG-FLAVOR GRILL by Chris Schlesinger and John Willoughby (Ten Speed Press) through NetGalley.com.… (meer)
The book follows the Master Recipe plus variation format. Instructions are easy to follow. Ingredients are generally not hard to find.
This is an excellent gift book for novice grill chefs and for people who did not grow up with a family grill tradition.
Nitpicky note: The authors take a confusing botanical shortcut when they describe Sichuan pepper, a Zanthoxylum, as a member of the citrus family. Sichuan pepper is not a citrus. Citrus and Zanthoxylum are different genera in the Rutaceae plant family. And Sichuan pepper is not pink. Fresh it is bright green, drying to very dark brown. There are two forms used in Lao cooking: Mak khan and mak mai. Muk mai, the smaller, is much more pungent and lemony and is especially exciting when you can get it fresh in early November.
I received an advance review copy of THE BIG-FLAVOR GRILL by Chris Schlesinger and John Willoughby (Ten Speed Press) through NetGalley.com.… (meer)
Some inspired recipes with unusual ingredients and flavors. I wish there were fewer pretty pictures and more recipes!
Supposedly the best salad book in the last 20 years. (Per Amazon).
Misschien vindt je deze ook leuk
Gerelateerde auteurs
Statistieken
- Werken
- 18
- Ook door
- 2
- Leden
- 915
- Populariteit
- #28,031
- Waardering
- 3.9
- Besprekingen
- 7
- ISBNs
- 32
- Talen
- 6
Recept och tekniker
Din nya bästa sommarkompis!
Bli en riktig grillexpert. Lär dig att skapa den perfekta grillbädden, hur du använder grillredskap, att blanda till de godaste glazerna och kryddblandningarna - helt enkelt allt som krävs för en härlig måltid direkt från grillen.
Boken innehåller recept från världens alla hörn på kotletter, biffar, revbensspjäll, fågel och fisk, kryddblandningar och tillbehör som relisher, salsor och pastor.
- Svårslaget kapitel om grilltekniker
- utförligt och med många fotografier.
- Frestande och läckra fotografier.
- 336 sidor!
Chris Schlesinger är kock och specialiserad på grillning. Han driver ett flertal grillrestauranger i USA. John Willoughby är chefredaktör för den amerikanska tidningen Gourmet Magazine. Tillsammans har de skrivit en mängd böcker om just grillning.
"These boys are the high priests of chicken thighs, cowboy steaks and the spice drawers of the Caribbean and North Africa. ...Ideal summer-share recipes..."
- New York Times Book Review… (meer)