How to Grill Vegetables: The New Bible for Barbecuing Vegetables over Live Fire

"America's grilling guru offers a primer for how to grill vegetables - with lots of creative flavors and techniques - whether you're eating main dishes that highlight vegetables, or you're rounding out the barbecue menu with grilled garden-fresh sides. Not a vegetarian book, but vegetable-forward (and with vegetarian and vegan adaptations)"
A New York Times best-selling cookbook author and grilling guru describes the basics of how to grill vegetables, whether they be the main dish or sides in recipes including Wood-Grilled Bruschetta and Spicy Smoked Chickpeas. Original. 75, 000 first printing. Illustrations.
The genius of Raichlen meets the magic of vegetables. Celebrating all the ways to grill green, this mouthwatering, ground breaking cookbook from America&;s master griller (Esquire) shows how to bring live fire or wood smoke to every imaginable vegetable. How to fire-blister tomatoes, cedar-plank eggplant, hay-smoke lettuce, spit-roast brussels sprouts on the stalk, grill corn five ways&;even cook whole onions caveman-style in the embers. And how to put it all together through 115 inspired recipes. Plus chapters on grilling breads, pizza, eggs, cheese, desserts and more. PS: While vegetables shine in every dish, this is not a strictly vegetarian cookbook yes, there will be bacon. Raichlen´s done it again! I am so happy that he has turned his focus to the amazingly versatile yet underrated world of vegetables, creating some of the most exciting ways to use live fire. If you love to grill and want to learn something new, then this is the perfect book for you. Steven is truly the master of the grill! Jose Andres, Chef and Humanitarian Destined to join Steven Raichlen´s other books as a masterpiece. Just thumb through it, and you´ll understand that this is one of those rare must-have cookbooks and one that planet Earth will welcome. Nancy Silverton, Chef and Owner of Mozza restaurants
The genius of Raichlen meets the magic of vegetables. Celebrating all the ways to grill green, this mouthwatering, ground breaking cookbook from America's master griller' (Esquire) shows how to bring live fire or wood smoke to every imaginable vegetable. How to fire-blister tomatoes, cedar-plank eggplant, hay-smoke lettuce, spit-roast brussels sprouts on the stalk, grill corn five ways'even cook whole onions caveman-style in the embers. And how to put it all together through 115 inspired recipes. Plus chapters on grilling breads, pizza, eggs, cheese, desserts and more. PS: While vegetables shine in every dish, this is not a strictly vegetarian cookbook'yes, there will be bacon. 'Raichlen's done it again! I am so happy that he has turned his focus to the amazingly versatile yet underrated world of vegetables, creating some of the most exciting ways to use live fire. If you love to grill and want to learn something new, then this is the perfect book for you. Steven is truly the master of the grill!' 'Jose Andres, Chef and Humanitarian 'Destined to join Steven Raichlen's other books as a masterpiece. Just thumb through it, and you'll understand that this is one of those rare must-have cookbooks'and one that planet Earth will welcome.' 'Nancy Silverton, Chef and Owner of Mozza restaurants
America's grilling guru offers a primer for how to grill vegetables - with lots of creative flavors and techniques - whether you're eating main dishes that highlight vegetables, or you're rounding out the barbecue menu with grilled garden-fresh sides. Not a vegetarian book, but vegetable-forward (and with vegetarian and vegan adaptations).