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How to Grill Vegetables
The New Bible for Barbecuing Vegetables over Live Fire
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Check link for latest rating. ( 107 ratings, 49 reviews)
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Format: Paperback / softback
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?
This book is ideal for barbecue enthusiasts, home cooks eager to explore vegetable grilling, and anyone seeking to incorporate more plant-based dishes into their meals without compromising on flavour.
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See moreAmerica'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).
Book Hero Magic formatted this description to make it easier to read. While it's new and
still learning, it may not be perfect - your
feedback is welcome!
Description
America's grilling guru offers a primer for how to grill vegetables—with lots of creative flavours 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).
Book Details
INFORMATION
ISBN: 9781523509843
Publisher: Workman Publishing
Format: Paperback / softback
Date Published: 11 May 2021
Country: United States
Imprint: Workman Adult
Illustration: full-color photos throughout
Audience: General / adult
DIMENSIONS
Spine width: 18.0mm
Width: 202.0mm
Height: 230.0mm
Weight: 840g
Pages: 336
About the Author
Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Brisket Chronicles, Project Fire, Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen’s Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy. Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com.
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