Let the Flames Begin: Tips,
Techniques, and Recipes for Real
Live Fire Cooking by John
Willoughby
Cooking With Real Fire Is The Best.
In their books The Thrill of the Grill and How to Cook Meat, Chris
Schlesinger and John Willoughby told grillers what they need to know to
make great outdoor food--and how to have fun doing it. Let the Flames
Begin finds the pair similarly busy, and better than ever on the how-to-and-
with-what equation. Establishing their commitment to live-fire, as opposed
to gas-fueled, grilling (each live fire has its own personality, they say, and
is thus more fun to cook over, and its the sole source of that true, ineffable
grilled flavor), they then present the six basic live-fire techniques, cold and
hot smoking through barbecuing and grilling. (Barbecuing is cool and slow,
grilling is not.) The pairs recipes are always instructive--each one provides
detailed information on the appropriate fire set up, for example--as well as
inviting. Flames offers 250 of these for a wide range of basic and

innovative dishes, among them Cumin-Crusted Grilled Sirloin Strip Steak
with Grilled Avocados and Chipotle-Coated Onions, Barbecued Jerk Baby
Back Ribs with Banana-Guava Catsup, and the incredibly incendiary Pasta
from Hell: The Next Generation with Curried Grilled Chicken. (This comes
with a release form absolving the authors from responsibility for the dishs
effect on diners and the ozone layer.) Included also are formulas for the
authors signature in-the-coals foil-pouch cooking, which yields sides like
Hobo Pack of Sweet Potatoes, Apples, and Sage. With a useful section on
gauging food doneness, a helpful glossary, and wise counsel throughout,
the book promises more grilling thrills than ever from the guys who have
the drill down. --Arthur Boehm
Personal Review: Let the Flames Begin: Tips, Techniques, and
Recipes for Real Live Fire Cooking by John Willoughby
There are so many great things about this book that I don't know where to
start. I love the introductions from both authors. They made me realize that
fire (real fire, not the watery stuff that I get from my gas grill) is the way to
cook food. My weber now has a permanent place in front of my garage. My
gas weber now festers in the back yard underneath it's rain coat.
These guys really pulled it off. I probably own almost a dozen cookbooks
about BBQ (a very generic term until you talk to someone from Texas,
North Carolina or Missouri), but what you get here is a great book about
methods using LIVE fire. I especially like the chapters on salads.
Everybody can talk about rubs and spices, but it takes someone special to
teach you how to grill sweet corn and turn it into a beautiful salad.
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