| Description |
vii, 325 pages : color illustrations ; 24 cm |
| Bibliography |
Includes index. |
| Contents |
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. Sauces, condiments & seasonings ; A vegetable abecedarium. |
| Summary |
"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 |
| Subject |
Barbecuing.
|
|
Cooking (Vegetables)
|
|
COOKING / Methods / Outdoor.
|
|
COOKING / Specific Ingredients / Vegetables.
|
|
COOKING / Vegetarian.
|
|
Barbecuing. (OCoLC)fst01752821
|
|
Cooking (Vegetables) (OCoLC)fst01753211
|
| Indexed Term |
Cookery |
| Genre/Form |
Cookbooks. (OCoLC)fst01752725
|
|
Cookbooks.
|
| ISBN |
9781523509843 (paperback) |
|
1523509848 (paperback) |
|
9781523513628 (hardcover) |
|
1523513624 (hardcover) |
|
9781523509843 (electronic book) |
|
