Grill It! by John Willoughby
Non-Obvious Grilling Recipes, Well Organized
Written by popular grill duo, Chris Schlesinger, award-winning king of the
grill and John Doc Willoughby, Executive Editor of Gourmet magazine,
Grilling gives you the benefit of their four essential grilling techniques, as
well as 10 key tips for better grilled food (resulting in different live-fire
cooking methods and what the best grill is for you, to building the right fire,
controlling the heat, and testing for doneness). Crammed with over 200
delicious recipes inspired by flavors from around the world, Grilling gives
ideas for every taste and outdoor occasion, ranging from appetizers and
snacks, through serious steaks and things with wings, to very hot dishes.
For the full outdoor meal experience, every grilled dish is accompanied by
a gorgeous condiment, or side for the full grilled taste sensation.
Personal Review: Grill It! by John Willoughby
Grill It by Chris Schlesinger and John Willoughby may not be the only
grilling book you will want to own or read, and I certainly would not
recommend it as such, but if you can only afford one book, this would be

my choice. These authors are the same two that brought us The Thrill of
the Grill, a very nicely done work in its own right, but they have out done
themselves with this one.
To begin with, just about every bit of basic information, and some not so
basic, you will need to know about grilling is found between the covers of
this one. The book begins with types of grills available, with plus and
minuses noted on each, types of fuels and the plethora of tools now
available to the backyard enthusiast.
Chapter headings in this book include Firing up, Steaks, Chops and Ribs,
Water-Dewellers, Put a Lid on it, On a Stick, Salads from the Grill, Sides
and Snacks and Sips and Sweets. The book in not necessarily stuck in
the same old order that you normally find in such works. This one sort of
goes back and forth, giving you grilling techniques along with wonderful
recipes and recommendations as to variations. This may sound a bit
complicated, but it isn't. In fact, this is one of the most useful works I have
read on the subject.
Other than the general headings mentioned above, each section also
addresses glazes, spices, accompaniments, and is extremely strong on
describing techniques. We have full meals, veggies, fruit, baking salads,
steaks, chops, fowl, sea food and so much more fully described and
photographed. This work is also very strong on ethnic delights, from South
American, Turkish, Oriental, Moroccan, Mexican, and everything in-
between. There are literally hundreds of dishes represented here; each is
accompanied by wonderful photographs and excellent, easy to follow
instructions.
One of the many things I like about this book is the author's attitude toward
cooking. They encourage experimentation and are not hung up on
"exactness." There attitude seems to be "try it and if it works, great, if it
does not work, well then try this....." I guess this fits my attitude also, so I
was able to understand exactly what they were saying.
Now as to specific recipes; I certainly have not tried ever one of the ones
presented in this book...yet. I have personally cooked up several which
include many of the vegetable dishes, Cuban-Style Smoked Ribs,
Mediterranean Spiced Rubbed Port Chops, three Moroccan-style dishes
using scallops and most of the Turkish dishes using lamb. I have also used
several of the fish and shell fish recopies and techniques in this work. This
list is not all inclusive, but is a good example of what we have tried. There
was not one of these dishes that was not absolutely delicious and not one
that did not receive rave reviews from friends and family! Now I am not an
expert cook as my wife is; am not a gourmet cook as my wife is, so if
someone like me can turn out the dishes that I have prepared using this
book, then anyone can.

(A note of caution here and/or advice: When cooking the meat dishes, the
success or failure of your dish will greatly depend upon the cut and quality
of meat uses. Do not skimp in this area!)
Unlike so many cookbooks of today, the ingredients given in this one are,
for the most part, available locally, and if they are not, can easily be found
on line, particularly some of the spices. It should also be noted that the
fare presented here goes from the quite simple to the quite complex and
there is something in this book to please just about every taste.
What I would suggest, which is what I did; first check this one out form the
library and try a couple of the dishes and give the book a going over. If you
like what you cook and find (which you will), then go ahead and purchase
the thing. We have a vast collection of cookbooks gathered during the last
fifty or more years and I have to say that for outdoor cooking, this one is
probably he best of the bunch in that category.
Don Blankenship
The Ozarks
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