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Barbecue: Recipes, Techniques, Tools (Hardcover)

by Chris Schlesinger (Author), John Willoughby (Author)
4.0 out of 5 stars  See all reviews (2 customer reviews)
RRP: £18.99
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Product details

  • Hardcover: 336 pages
  • Publisher: Dorling Kindersley (3 Mar 2008)
  • Language English
  • ISBN-10: 1405312963
  • ISBN-13: 978-1405312967
  • Product Dimensions: 25.8 x 21.4 x 2.8 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon.co.uk Sales Rank: 150,654 in Books (See Bestsellers in Books)

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Product Description

Product Description

Fire up the barbecue, choose your tools and get sizzling with master grillers Chris Schlesinger and John Willoughby! Feel the heat, hear the sizzle and treat everyone’s tastebuds to the best barbecued feast ever. You’ll never cook in the kitchen again! Chris Schlesinger and John Willoughby, the finest grilling duo in the world, show the best way to build a fire, use the tools, mix a marinade, and grill to perfection. Find all the easy-to-follow illustrated recipes and advice you’ll ever need on how to cook Cuban Smoked Ribs, Cowboy Steaks, Shrimp Tacos and much more – with no burnt offerings. Barbecue perfect chops, steaks, ribs, chicken and fish, and make up an awesome range of rubs, relishes, salsas and marinades. Take their advice. Get maximum results for minimum effort.


About the Author

Chris Schlesinger is the chef and co-owner of the East Coast Grill and Jake & Earl’s Dixie Barbecue in the US. In 1996 he won Best Chef of the Northeast at the James Beard Awards. An accomplished cooking teacher, Chris has made numerous television appearances in the US. John Willoughby is a writer specializing in food, travel, and health, and has written regularly for a number of prominent US publications. He is Senior Editor of Cook’s Illustrated and Executive Editor of Gourmet magazine.
Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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2 of 2 people found the following review helpful:
4.0 out of 5 stars Barbecue is a serious contender as the book on barbecuing., 30 Jun 2008
Written by two Americans, Chris Schlesinger chef/patron of the East Coast Grill and John Willoughby, executive editor of Gourmet, Barbecue is a serious contender as the book on barbecuing. In other words, if you only want one - this is it.

It tells you everything, and more, you'll ever need to know about what is considered man's domain. There's no getting away from it - barbecuing is a chap's favourite and (possibly more often than not) only stab at cooking. Or as the authors put it rather more elegantly, "(it's) not just a way of cooking food, it's a central part of a near-mythic social rite known as the backyard cookout......traditionally performed by dads who at other times have tended to treat cooking as a foreign realm of endeavour."

Actually they're rather coy about what these dads do. Grilling aka "cooking food quickly over the coals of a hot fire" is what Barbecue is about. Barbecuing is a far more complicated American South technique that involves cooking food slowly over indirect heat and smoke....etc but let's not get too hung up here. And guess what, once you start calling it grilling, it seems so much simpler and straightforward.

Various other techniques, smoke- and ash-roasting, building, starting and managing fires and choosing fuels are also explored in detail. There's even a section Knowing when Food is Done - may I suggest it's required reading for every dad? As for the recipes - not only do they make you want to rush out and strike a light but they're also wonderfully photographed. Frankly, they'd stretch the capabilities of most dads I know but then the moms probably do the preparation whilst the all-important Firing Up takes place.

Divided into inspiring headings as Things with Wings, On a Stick, Water Dwellers and Sips and Sweets, these are light, fresh recipes - spot on for outdoor eating. As well as Chicken with Apples & Sultana Vinaigrette, Grilled Lemon-Pepper Mackerel or Cumin Salmon Fillets - our chosen recipes, think salt and pepper prawns with hot and sour coleslaw or chicken and fig kebabs with parsley-pine nut relish.

This is food for a hot summer's day. All we need now is the weather.
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4.0 out of 5 stars Present for BBQ mad Husband, 29 April 2009
This book is an addition to the vast number of BBQ books collected over the years and I have to say is one of the best. A great collection of recipes - easy to understand, ingredients in the main easy to obtain. Very happy with my purchase and so is the chief BBQ chef (my Husband).
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