CHRIS SCHLESINGER is the former owner and chef of East Coast Grill in Boston. He was the winner of the 1996 James Beard Award for Best Chef: Northeast and is a contributing editor for Saveur. JOHN WILLOUGHBY is a writer, editor, the former executive editor at Gourmet, and the executive editor of Cook's Illustrated. He was the co-author, with Chris Schlesinger, of a monthly feature in the New York Times food section. Schlesinger and Willoughby have written nine cookbooks together.
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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 with marinades. Willoughby and Schlesinger then take flavor to the next level by tossing just-grilled items with marinade-like ingredients--citrus, hoisin, fish sauce, ginger, basil, fresh chiles--resulting in bolder, more complex dishes and lots of saved time and effort.