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Why I Read About Grilling in the Early Spring

Why I Read About Grilling in the Early Spring
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Chris Schlesinger and John “Doc” Willoughby, the duo behind Thrill of the Grill and eight other cookbooks, have a new book on grilling: Grill It (DK Publishing, 2008). Chris and Doc are two of my favorite people in this world. They’re literally taking a bite out of this life, and they take having fun very seriously. Both are big advocates of live wood or natural charcoal grilling versus propane tanks — and I think we all know where I stand on that issue (go to

Chris is the owner of East Coast Grill in Cambridge, Massachusetts. More than two decades ago, he helped open the Eastern Seaboard to the notion that grilling was a legitimate cooking technique, and that flavor and spice were nothing to be feared, by cooking up what he coined “equatorial cuisine”: Thai, Caribbean, Mexican, etc., fun stuff that cries for good cocktails (which his bartenders excel at).

Doc is terrific writer and editor. He’s the executive editor of Gourmet magazine, and his presence is really felt on those pages, with its provocative writing and rich recipes. Anyway, I haven’t actually read Grill It yet, but it’s really quite beautiful, with gobs of vibrant photography. I think I’ll try the smoke-roasted oregano leg of lamb on page 206. The sweet and hot apricots that go with it are just what I need! (The recipe calls for dried apricots, and I know I have some in the pantry!)


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