Treat Yourself (and Your Grill) to Something Besides Burgers Tonight
The angle: Boldly-flavored, quick-cooking grill recipes — no marinade required.
Recipes for right now: Grilled Lamb Chops with Smoky Eggplant Blatjang, Grilled Pork Chops with Hoisin-Peanut Sauce, Thai-Style Grilled Baby Back Ribs, Grilled Chicken Thighs with Apricot-Chile Glaze
Who would enjoy this book? Grill-lovers in a late-summer grilling rut.
• Who wrote it: Chris Schlesinger & John Willoughby
• Who published it: Ten Speed Press
• Number of recipes: 130
• Other highlights: It may be September and past Labor Day, but it will be weeks before the cover goes on that grill! Big-Flavor Grill is here to give you some fresh new ideas to keep up your grill mojo. These recipes are simple and fuss-free — most use just a few ingredients to spice the meat before grilling or sauce it up after. They draw inspiration from Thai, Chinese, Latin, Korean, and Middle Eastern cuisines (to name just a few), using new-to-you spice mixes and glazes to add that extra layer of awesome to your usual steaks and kebabs.
Find the book at your local library, independent bookstore, or Amazon: The Big-Flavor Grill by Chris Schlesinger & John Willoughby
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