The Granddaddy of all Grilling cookbooks-with more than 130,000 copies sold-is available in paperback for the first time ever. From outdoor cooking experts Chris Schlesinger and John Willoughby, you'll learn ...
<ul>
<li>Expert advice on getting your grill set up</li>
<li>190 sensational recipes from appetizers to dessert</li>
<li>Great tips for grilling foods to perfection</li>
<li>An up-to-date guide to barbecuing</li>
<li>An indispensable list of tools you'll need to have</li>
</ul>

The Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue

Cookbooks, Food & Wine

Schlesinger, Chris

Willoughby, John

Cooking by Ingredient

William Morrow Cookbooks

"Essential... Schlesinger &amp; Willoughby are unfussy cooks who go for big, knock-you-down flavors."―New York Times Book Review 250 spectacular dishes, from starters to desserts and everything in between. You'll find not just recipes but also strategies for grilling ribs and steaks; recipes for whole fish, corn on the cob, and other favorites; hobo packs to roast in the coals while you grill something else above the fire; and uniquely tasty beverages to keep you refreshed while you grill. 16 pages of color illustrations.

Let the Flames Begin: 250 Recipes to Grilling Mastery

Outdoor Cooking

W.W.Norton&Company

Chris Schlesinger and John Willoughby bring a unique blend of exotic spices, American favorites, humor, and infectious enthusiasm that will put the thrill in your grill and have you coming back for seconds.
Among this book's unique features: 
<ul>
<li>Sound advice on which grills and fuels to use, how to lay your fire, and how to know just when the fire is at the right temperature. 
</li>
<li> Descriptions of the few cooking tools you need for carefree grilling, with instructions on how to use them. 
</li>
<li>A chapter elucidating the fine art of grilling, with tips on how to get the best, most flavorful results. 
</li>
<li>A chapter of innovative, full-flavored grill appetizers, eminently suitable for combining into a full meal. 
</li>
<li>A one-of-a-kind section on the art of barbecuing (smoke cooking), including all-new information on regional variations, barbecue terminology, and a guide to the colorful rhetoric that is an indispensable part of this cooking style. 
</li>
<li>An original chapter called "Sambals, Blatjangs, and Salsas," or the "sauces" of grilled foods, easily put together with raw ingredients. 
</li>
<li>Recipes for exotic beverages that are just the thing to wash down a spicy meal. 
</li>
<li>Simple down-home desserts, perfect after grilled foods. 
</li>
<li>32 pages of four-color photographs of the recipes in the book. 
</li>
<li>A pantry section that provides you with techniques for creating recipe ingredients such as braised garlic and roasted peppers; tells you what prepared ingredients you should have on hand; and describes the variety of chile peppers and exotic fruits and vegetables used in the book.</li>
</ul>

More than 240 original and innovative recipes--simple to prepare, healthful, bursting with flavor--are derived from the cuisines of hot-weather places and range from unusual spice-and-seafood combinations to complexly flavored dishes.

Big Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone

William Morrow & Co.

A celebration of condiments and side dishes from hot weather regions of the world features recipes for Avocado and Corn Salsa, Simple Red Onion Relish, Eggplant Blatjang, Savory Orange Chili Marmalade, and other condiments. 35,000 first printing. $15,000 ad/promo.

Salsas, Sambals, Chutneys and Chowchows

Complemented by more than four hundred full-color photographs, a complete guide to grilling offers detailed instruction in four essential grilling techniques, along with professional tips and more than two hundred tempting recipes inspired by flavors from around the world and including appetizers, snacks, main courses, desserts, and accompanying side dishes and condiments. 35,000 first printing.

Grill It!

DK Publishing

Grill It!: Recipes Techniques Tools

DK Pub.

Thress of the country's best chefs bring you tantalizing home-grilling recipes. A companion to the public television series by the same name, this book showcases the talents of these grilling masters by sharing their diverse techniques and knowledge of outdoor cooking.

Grilling Maestros: Recipes from the Public Television Series

Desaulniers, Marcel

Sonnenschmidt, Fritz

UNKNO

From the popular public television series, this book features favorite fecipes from three of the country's top grilling experts. This cookbook is filled with exciting new recipe ideas and easy-to-prepare meals.

Grilling Maestros (Grilling Maestros, 2)

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. Move your grilling into the twenty-first century! Don’t waste your time marinating. Instead, spend your time building big, bold, vibrant flavors with almost no effort. Grilling masters Chris Schlesinger and John Willoughby have replaced time-consuming brines, marinades, and basting sauces with quick and powerful pre-rubs and intense post-grilling flavor boosters to slap on your favorite meat, poultry, fish, seafood, and vegetables hot off the grill. With their streamlined approach, you’re just three quick steps from a fantastic grilled dinner: Prep Coat ingredients with spice rubs before grilling for stronger, better-defined flavors than traditional marinades (and the rubs can be made and applied in the time it takes for the grill to heat up). Grill When your fire is ready, simply grill according to the super-basic recipes. Toss Toss just-grilled items with vibrant ingredients—citrus, hoisin, fish sauce, ginger, basil, fresh chiles—to take the flavor to another level. The Big-Flavor Grill’s no-hassle formula means you’ll be turning out these delicious dishes in a snap: Five-Spice Steak Tips with Grilled Pineapple and Sweet-Sour Sauce Coriander-Crusted Pork Skewers with Maple-Mustard Barbecue Sauce Thai-Style Baby Back Ribs Chicken Breasts with Maple-Soy Glaze and Peanut-Ginger Relish Spicy Curry-Rubbed Lamb Kebabs with Grilled Peaches Cumin Seed–Crusted Shrimp with Charred Corn Vinaigrette Fish Steaks with Sriracha-Basil Butter Bursting with the bold flavors of spices and condiments from around the world, these 130-plus recipes will set your taste buds on fire and have your friends clamoring for more.

The Big-Flavor Grill: No-Marinade, No-Hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish [A Cookbook]

Ten Speed Press+

See the best price to sell, buy, or rent books by Schlesinger, Chris. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Schlesinger, Chris

See the best price to sell, buy, or rent books by Schlesinger, Chris. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

The Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue

Let the Flames Begin: 250 Recipes to Grilling Mastery

The Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue

Big Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone

Salsas, Sambals, Chutneys and Chowchows

Grill It!

Grill It!: Recipes Techniques Tools

Grilling Maestros: Recipes from the Public Television Series

Grilling Maestros (Grilling Maestros, 2)

The Big-Flavor Grill: No-Marinade, No-Hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish [A Cookbook]