The Thrill of the Grill

Overview

With well over 100,000 copies sold, Thrill of the Grill has proven itself a favorite among those inclined to wield the fork and tongs. Ideal for the haphazard counter spaces of the great outdoors, the Thrill of the Grill Recipeasel — including 100 recipes and covering everything from technique to sauces and appetizers — lets any backyard chef turn out extraordinary fare with ease and finesse.

Gone are the days when grills were considered only for hamburgers and hot ...

See more details below
Available through our Marketplace sellers.
Other sellers (Hardcover)
  • All (20) from $1.99   
  • New (3) from $103.55   
  • Used (17) from $1.99   
Close
Sort by
Page 1 of 1
Showing 1 – 2 of 3
Note: Marketplace items are not eligible for any BN.com coupons and promotions
$103.55
Seller since 2008

Feedback rating:

(194)

Condition:

New — never opened or used in original packaging.

Like New — packaging may have been opened. A "Like New" item is suitable to give as a gift.

Very Good — may have minor signs of wear on packaging but item works perfectly and has no damage.

Good — item is in good condition but packaging may have signs of shelf wear/aging or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Acceptable — item is in working order but may show signs of wear such as scratches or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Used — An item that has been opened and may show signs of wear. All specific defects should be noted in the Comments section associated with each item.

Refurbished — A used item that has been renewed or updated and verified to be in proper working condition. Not necessarily completed by the original manufacturer.

New
0811816729 New. Looks like an interesting title!

Ships from: Naperville, IL

Usually ships in 1-2 business days

  • Standard, 48 States
  • Standard (AK, HI)
$125.00
Seller since 2014

Feedback rating:

(185)

Condition: New
Brand new.

Ships from: acton, MA

Usually ships in 1-2 business days

  • Standard, 48 States
  • Standard (AK, HI)
Page 1 of 1
Showing 1 – 2 of 3
Close
Sort by
Sending request ...

Overview

With well over 100,000 copies sold, Thrill of the Grill has proven itself a favorite among those inclined to wield the fork and tongs. Ideal for the haphazard counter spaces of the great outdoors, the Thrill of the Grill Recipeasel — including 100 recipes and covering everything from technique to sauces and appetizers — lets any backyard chef turn out extraordinary fare with ease and finesse.

Gone are the days when grills were considered only for hamburgers and hot dogs. The authors of the lively book make grilling exotic with spicy, taste thrills such as Duck Steak with Cumin, Molasses and Ancho Chili Glaze, and Jerk Chicken with Banana Guava Ketchup. The Thrill of the Grill is the taste of things to come. More than 200 recipes. Illustrations.

Read More Show Less

Editorial Reviews

From the Publisher
Produced by Cader Books in association with Chronicle Books. Recipeasel and its logo are trademarks of Cader Company Inc.
Vince Staten
Chris Schlesinger's cookbook is like his food—vivid, direct, well-seasoned, and delicious. This is a man who knows what grills like—and who is cool enough to share his hot-stuff secrets.
Publishers Weekly - Publisher's Weekly
The ``new wave'' of grill cookery pits smoky tang against searingly hot seasonings. And fans of the capsicum genus will find plenty of it here: tabasco, serrano, jalapeno and habanero permeate recipes, with fresh ginger and garlic running a close second. Schlesinger, co-owner of the East Coast Grill in Cambridge, Mass., and coauthor Willoughby, a contributor to Cook's Magazine , seek raw, strong savor in what they serve. Some preparations are basic: grilled toast canapes, chicken hobo pack (a Boy Scout campground favorite) and barbecued bologna--``the cutting edge of new barbecue''--are well suited to beginning grillers. More intricate are the accompaniments suggested. Not all cooks, for example, will want to concoct their own banana-guava ketchup. And the authors' version of Valley-Girl-speak--they provide ``Totally Awesome Rosemary-Grilled Rabbit with Cumberland Sauce,'' and their grills, they say, ``just wanna have fun''--may amuse or annoy. Yet their enthusiasm for good times and good grilling is catching. Photos not seen by PW. Advertising; author tour; first serial to New Woman. (June)
Read More Show Less

Product Details

  • ISBN-13: 9780811816724
  • Publisher: Chronicle Books LLC
  • Publication date: 3/1/1997
  • Edition description: BOXED
  • Pages: 180
  • Product dimensions: 1.00 (w) x 1.00 (h) x 1.00 (d)

Meet the Author

Chris Schlesinger is the chef/owner of the award winning East Coast Grill in Cambridge, Massachusetts, and Back in Eddy in Westport, Massachusetts, and the 1996 winner of the James Beard Award for the Best Chef in the Northeast.

Read More Show Less

Read an Excerpt

Grilled Vegetable Antipasto with Braised Garlic Bread

1 large appetizer plate for 4 to 6 people

This dish--the result of my early experiments with the "grillability" of different vegetables at a time when vegetables were not used for grilling--is largely responsible for my reputation for grilling anything and everything. I encourage you to experiment with your favorite vegetables. Make sure they are ultrafresh.

Assembling this antipasto is a lot of fun. Braise the garlic ahead of time, then plan to start cooking this as your guests arrive and let them view all the colors, shapes, and sizes on the grill. It really looks beautiful. Fresh mozzarella or hard provolone makes a smart addition, and adding prosciutto can transform it into a great summer entrée. It's a dish that can sit on a table where people help themselves, and it also makes great leftovers.

8 tablespoons good olive oil
2 garlic cloves, unpeeled
1 summer squash
1 zucchini
1 yellow onion
1 red onion
1 red bell pepper
1 green bell pepper
10 medium mushrooms
Salad oil for rub
Salt and freshly cracked pepper to taste
2 tablespoons balsamic vinegar
8 sun-dried tomatoes
1 cup black olives
2 tablespoons capers
4 tablespoons lemon juice (about 1 lemon)
French or Italian bread

To braise the garlic:

Put 3 tablespoons of the olive oil with the garlic, wrap in foil, and cook in a medium oven (300 F) for 1/2 hour. The garlic should easily squeeze out of its skin, after which you mix it with the oil in which it was cooked to make a paste. Now you are ready to grill the vegetables.

To prepare thevegetables:

1. Slice the squash and zucchini into 1/4-inch rounds.

2. Cut the onions into quarters.

3. Cut the peppers in half and clean out the seeds and membranes.

4. Rub all the vegetables lightly with the salad oil, sprinkle them lightly with salt and pepper to taste, and grill over high heat. What you are looking for here is color. With the exception of the onion, all of the vegetables will be cooked properly when the color is right. It's actually fine to have some black parts, because that's the sugar in the vegetables caramelizing, but what you are looking for is really a dark golden brown. Don't overcook them, since you'll want to retain some crispness/ rawness in the vegetables to provide texture. The onions require special care: Keep them in quarters and grill them well on the cut sides so that when they are removed from the grill and separated, each piece will have some edges with color and grilled flavor

5. When the vegetables have achieved the desired state, toss them in balsamic vinegar and 5 tablespoons of the olive oil and arrange them on a platter along with the tomatoes, olives, and capers. Just before serving, squeeze the lemon juice over everything.

6. Cut 4 to 6 chunks of Italian or French bread. If the grill is hot, toast lightly. Be careful, as bread burns easily over an open grill. If the grill is not hot, use the oven to toast the bread. Spread with garlic paste, add to the platter with vegetables, and chomp.


Grill Lamb Steaks with Rosemary, Garlic, and Red Wine

Serves 6 as a main course

As a child traveling in Greece with my family, I had the best lamb I ever tasted. On the way to the Oracle at Delphi, my sister and I insisted that we stop at every roadside bar and sample the lamb skewers, which were rubbed with rosemary and garlic. Ever since then, I have associated the taste of lamb with the complementary tastes of rosemary and garlic from those skewers.

I think that cutting a leg of lamb into steaks works well because the leg has enough muscle tissue to give it a very nice flavor, but not so much that it is tough.

2 tablespoons minced garlic
2 tablespoons fresh rosemary
6-pound leg of lamb, cut into 6 steaks (have your butcher do this for you), bone in
1/2 cup dry red wine
1 cup olive oil
Salt and freshly cracked black pepper to taste

1. Make a paste of the garlic and rosemary and rub it into the steaks con mucho gusto.

2. Put the steaks into a shallow dish, add the wine and olive oil, and let the steaks wallow around in the mixture, covered for about 2 hours.

3. Remove the steaks, season them with salt and pepper to taste, and hit the grill. Grill them over a medium-high fire, 6 to 8 minutes per side for medium rare. Serve with lemon wedges and pita.

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)