Enjoy this great grilling book as the school year starts but the BBQ season is still not over.
The best-selling team of chef Chris Schlesinger and Cook’s Illustrated executive editor John Willoughby present a radically simple method of applying flavor boosters to ingredients hot off the grill, maximizing flavor and dramatically reducing grilling time over traditional marinades.
Schlesinger and Willoughby wield spices and condiments from around the world masterfully in these 130 minimal preparation, maximum flavor recipes inspired by Asian, Mediterranean, Latin, and Caribbean cuisine. In contrast to grilling books that require long-lead marinating and time-consuming steps, The Big Flavor Grill‘s no-fuss approach means lightning-quick prep and grill times. Their new take on using spice rubs to coat ingredients before they go over the coals trumps traditional marinating by providing stronger, better-defined flavors–and rubs can be used at the last minute instead of having to think ahead, as…
View original post 244 more words
Americans' daily coffee ritual.....A communal enjoin!
The Casual Way to Discuss Movies
A place where books and imaginations spring into life
Independent Authors Unite!
A book blog by 3 best friends.
Asla İdeallerinden Vazgeçme Asla! Never Give Up Your İdeals Never!
Romance of Five Clouds and Magical Poetry