The Thrill of the Grill

`The Thrill of the Grill' is the first book by the team of chef/restaurateur Chris Schlesinger and culinary journalist (`Gourmet magazine executive editor) John (`Doc') Willoughby. Even before I have read and reviewed this book, it was the one I always recommended when someone wanted a good book on grilling, based solely on the reputation of the authors and my observations on their non-grilling books. As with several books, I picked this book out to review because I wanted to read a model for good grilling books to which I can compare other grilling and barbecue books. On reading this volume, I'm glad I have given the two Bobby Flay books I have reviewed only four stars, as they are very nice, inexpensive collections of good grilling recipes, but Schlesinger and Willoughby offer so much more. I am also just a bit chastised for having given Steve Raichlen's `BBQ USA' five stars. It is a very big book with lots of `color' sidebars on grilling and barbecue around the country, but it simply does not address the twin topics of grilling and barbecue in as well defined a manner as we get in this excellent book. Schlesinger and Willoughby are not only crystal clear on the differences between grilling and barbecue in exactly the right way, they explain all the regional differences between eastern North Carolina, western North Carolina, Texas, Memphis, and Kansas City in a way that puts all the Food Network shows rolled up together to shame. One of the first things you discover about the authors' grilling technique is that (in this book) they don't even consider gas grilling, almost as if a gas grill was not true grilling. Just to be sure, I checked the index for the words `propane', `gas', `bottled gas', and `natural gas' and none of these expressions appear. The next thing I noticed was that their take on the various types of fuel and fire lighting techniques was very non-denominational. They expressed no strong preferences for briquettes, hardwood charcoal, or raw hardwood. They were also kind to the technique of starting fire with lighter fluid or even an electrical fire-starting coil. The only product / technique they dismissed was self-starting briquettes. Like the very best grilling reference it is, the book covers virtually all aspects of outdoor cooking, including appetizers, main dishes, side dishes, breads, desserts, and beverages. Needless to say, not every dish is grilled, but every dish has a well-established role in the grilling milieu. The recipes themselves are a very nice contrast to Flay and Raichlen. While Bobby does southwest and Steve does `redneck' traditional, Schlesinger and Willoughby are heavy on Caribbean and Oriental flavors. I suspect most of this is due to Schlesinger's preferences and experiences as a professional chef. Willoughby's half of the job is probably editing the English and getting all the details right. The heart of the book is the five chapters on grilled dishes. These subjects are: Appetizers, including so

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.

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.

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.

After seeing some negative reviews, I had to respond. I have __never__ used a cookbook with as many recipes in it that opened my eyes and titillated my palate as this one. If you want straight-out BBQ there may be better books but if you want to enjoy great food, intriguing spice combinations, and simply have fun doing it -- BUY THIS.