Book Review: The Big-Flavor Grill

9781607745273Disclosure: This book was provided free of charge by Blogging for Books in exchange for an honest review. All opinions are my own.

The Big-Flavor Grill: No-marinade, No-hassle recipes is all about two things: Big flavors and simple cooking.

Grilling is one of those cooking techniques that is taken head on by dare-devil cooks and masters, while the timid seem to walk the tight rope of fear and lack of skills. However, grilling masters Chris Schlesinger and John “Doc” Willoughby skillfully prepare cooks, and non-cooks, to successfully tackle grilling with straightforward information and simple recipes.

The introduction is the most important part of the book, and by not reading it, you’re pretty much guaranteed to burn down your house. You learn why rubs are the best for infusing flavor to your meats, and how grilling is a worldwide practice. How few gadgets you need, how to set a proper fire, and techniques to help your food cook the best.

The best thing about The Big-Flavor Grill is that no food category is left unmentioned. Everything from meats to seafood to drinks are covered, and at the beginning of each chapter is a brief overview of the ingredient you’ll be using which I found to be beneficial for beginners like myself.

The layout is probably one of the best I’ve seen for a cookbook. It’s setup almost like a blog: easy to read and not congested with a lot of fillers just to take up space. The food photography is amazing because it visually puts you in the world of grilling, and it excites every sense making you even more eager to grill.

The recipes are great for any skill level cook, but they are best for beginners because they are simple and extremely short. The thing I love the most about the recipes is how simple the ingredients are. They can be found in any cook’s pantry–even those that don’t cook, and the directions are even shorter.

My favorite recipe to prepare was the grilled corn with basil and parmesan. I’ll admit while my corn on the cob is edible, it can be bland sometimes, and adding the parmesan with the basil, salt and pepper made it bold but in a simplistic way. Very few ingredients and easily prepared any day of the week.

If you’re a cook looking to expand your skills to grilling, then I highly suggest you pick up a copy of The Big-Flavor Grill.