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The Thrill of The Grill:Techniques, Recipes, and Down-Home Barbecues (Recipe-Easel) Spiral-bound – Mar 1 1997


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Product Details

  • Spiral-bound: 180 pages
  • Publisher: Chronicle Books; Box edition (March 1997)
  • Language: English
  • ISBN-10: 0811816729
  • ISBN-13: 978-0811816724
  • Product Dimensions: 17.3 x 16.5 x 2.5 cm
  • Shipping Weight: 476 g
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (22 customer reviews)
  • Amazon Bestsellers Rank: #719,813 in Books (See Top 100 in Books)


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First Sentence
Just kind of fooling around one day with some underripe mango and pineapple, I came up with this recipe, one of my all-time favorites. Read the first page
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Customer Reviews

4.3 out of 5 stars
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Most helpful customer reviews

Format: Paperback Verified Purchase
This book arrived on time, as described. It is out of print thus new copies are hard to find and expensive. This used copy was good enough to give as a gift.
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By Derrick Peterman on Nov. 11 2003
Format: Paperback
Afraid I'm in the minority here. While I use this book and am glad to have it, I've had mixed results from the recipes. In some cases, it seems the flavor combinations were chosen more for experimental reasons or to make a culinary statement, rather than because they taste good. Taste is always a matter of opinion, but I found that many of the recipes here are simply not for everyone. And it should be noted that a lot of the recipes have little to do with grilling or barbeque, as the book is a bit unfocused.
On the plus side, the text is more enjoyable to read than most cook books, with all sorts of interesting insights and recollections on most recipes. The southern, folksy demeanor of Schlesinger really makes this fun to read.
But cookbooks are usually bought for the recipes, and there are problems. The West Indies chicken calls for way too much rub, and I simply found it to be "an acquired taste". I simply didn't have the courage to try the Jerk Seasoning, which was basically a Scotch Bonnet chile paste with a whisper of other ingredients. Surprisingly, neither cloves nor allspice was one of them. I suppose one shouldn't criticize before trying it, but it's hard to imagine anyone other than the most bound determined fire-eater choking that one down. Does anyone really have time to simmer the tomatoes for 4 hours for the All-American Barbeque sauce, when so many other great sauces can be made in far less time and with less effort? Personally, I found some of the fruit and spice combinations to simply not work.
This is not to say that good recipes cannot be found. Some of the simple ones work well, such as the grilled bananas or the Greek-inspired lamb marinade.
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Format: Spiral-bound
I bought this book many years ago and continue to use it any chance I get. Recipes are easy to follow and the pictures associated with them inspire you to give them all a try. With a wide range of recipes from simple to complex you will be able to find just the right combination for you grilling expertise. Also the suggested menus are a real help in planning your barbeque. So fire up your grill and have some fun.
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By A Customer on July 30 2002
Format: Paperback
My copy of Thrill of the Grill is dog-eared and stained from years of use, indoors and outdoors. I have given this book as a gift many times and everyone is always extremely delighted with the results from Chris Schlesinger's recipes.
I can think of no other cookbook author where I have thought - "boy, someday when I am in Boston I am going to this guy's restaurant!"
The book is well written and very informative on grilling techniques and preparation.
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Format: Spiral-bound
This book is a great adventure in grilling! The flavors are wonderful and fun to experiment with. John Willoughby and Chris Schlesinger are fantastic authors. Their books are great to read and this book is no exception. If you are wanting to try something different than the standard fare of burgers, give this book a try.
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By A Customer on Oct. 24 2001
Format: Spiral-bound
I have read and own many grilling books much better than this one.
Too many "far out" recipes for the average griller and I am very
experienced with this kind of cooking. Keep it simple is the best
thing to do with a good piece of meat or wonderful fresh vegies.
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Format: Paperback
I have at least a dozen grilling/barbecue cookbooks and if I could only keep one this would be it. It's a classic IMHO. It covers grilling and barbeque and does justice to both. The pork rub (for shoulder/ribs) is great. I would recommend "License to Grill" as well.
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By A Customer on Nov. 19 2000
Format: Paperback
This is definitely one of my favorite cookbooks, one that I constantly go back to. It's a very good introduction to real barbeque, has some excellent drink recipes (if you're so inclined), and it's well written. You can actually sit down and read this book. The commentary on the recipes is amusing and insightful. Yes, the barbeque section could have been more extensive and some of the recipes call for ingredients that are not likely to be in the cupboard - but those are minor criticisms. If you like outdoor cooking, this one is a must-have.
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