Book
How to grill vegetables : the new bible for barbecuing vegetables over live fire / Steven Raichlen.
"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)"-- Provided by publisher.
Raichlen 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, he show how to bring live fire or wood smoke to every imaginable vegetable. This is not a strictly vegetarian book-- yes, there will be bacon! -- adapted from back cover.
Record details
- ISBN: 9781523513628 (hardcover)
- Physical Description: vii, 325 pages : colour illustrations ; 24 cm
- Publisher: New York : Workman Publishing, [2021]
- Copyright: ©2021
Content descriptions
| General Note: | Includes index. |
| Formatted Contents Note: | Introduction -- How to grill vegetables like a pro in 9 easy steps -- Starters & pass-arounds -- Dips & chips -- Salads, slaws & a singular soup -- Breads, pizzas, quesadillas & sandwiches -- Vegetable small plates -- Vegetable not-so-small plates -- Vegetable sides -- Grilled eggs & cheeses -- Desserts -- Appendices. |
Search for related items by subject
| Subject: | Barbecuing. Cooking (Vegetables) |
| Genre: | Cookbooks. Recipes. |
Available copies
- 1 of 1 copy available at Tsuga Consortium.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Lakeshore Branch | 641.65 Rai | 31681010245645 | NONFIC | Available | - |
- Baker & Taylor
"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)"-- - Baker & Taylor
The author of the New York Times best-selling Barbecue! Bible series offers a primer on how to grill vegetables with creative flavors and techniques including Spicy Smoked Chickpeas, Padron Pepper Poppers and Wood-Grilled Bruschetta with Fire Blistered Tomatoes and Ricotta. Illustrations. - Grand Central Pub
The genius of Raichlen meets the magic of vegetables.
Celebrating all the ways to grill green, this mouthwatering, ground breaking cookbook from Americaâs master grillerâ (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 waysâeven 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 cookbookâyes, there will be bacon.
âRaichlenâs 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!â âJose Andres, Chef and Humanitarian
âDestined to join Steven Raichlenâs other books as a masterpiece. Just thumb through it, and youâll understand that this is one of those rare must-have cookbooksâand one that planet Earth will welcome.â âNancy Silverton, Chef and Owner of Mozza restaurants - Grand Central Pub
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). - Workman Press.
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
