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Let the Flames Begin Tips, Techniques and Recipes for Real Live Fire Cooking

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ISBN-10: 0393050874

ISBN-13: 9780393050875

Edition: 2002

Authors: Chris Schlesinger, John Willoughby

List price: $30.00
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Book details

List price: $30.00
Copyright year: 2002
Publisher: W. W. Norton & Company, Incorporated
Publication date: 6/17/2002
Binding: Hardcover
Pages: 448
Size: 7.50" wide x 10.25" long x 1.25" tall
Weight: 2.596
Language: English

Christ Schlesinger owns The East Coast Grill in Cambridge, Massachusetts, and The Black Eddy in Westport, Massachusetts.

John Willoughby is an executive director at Gourmet magazine. He lives in New York City.

Preface: The Grillers' Tales
Introduction: The Skill of the Grill
Techniques
Fuels, Tools, and Rules
Flame On: Appetizers and Small Dishes
Vegetables (and One Fruit)
Poultry
Meat
Bread Many Ways
Seafood
The Big Guys: Main Courses
Beef
Pork
Lamb and a Veal
Seafood
Poultry
Pasta
Side Dishes: Vegetables, Hobo Packs, Salads, Breads, and All of That
Vegetable Side Dishes
Hobo Packs and Other Ash-Roasted Sides
Salads
A Starch and a Couple of Breads
Flavor Spikes: Chutneys, Relishes, Catsups, Mustards, Spice Rubs, Salsas, Pickles, and Other Condiments
Oh, Go Ahead: Drinks and Desserts
Drinks
Desserts
The Flaming Pantry
Sources
Index