| Edition |
First Da Capo Press edition. |
| Description |
xii, 240 pages : color illustrations ; 24 cm |
| Note |
Includes index. |
| Bibliography |
Includes bibliographical references and index. |
| Contents |
Grill meets vegan: the basics of firing up -- The friendly grill: flame meets tofu, tempeh, seitan & more -- Backyard bites -- Summertime salads -- Fired-up sides -- Tapas on deck -- Country marinades for tofu, tempeh & seitan -- The burgers are ready -- The new tailgaing classics -- Supper under the stars -- Picnic desserts -- Grillside happy hour. |
| Summary |
This collection of vegan recipes for the grill is complete with unconventional flavors like Golden Tandoori Seitan, creative vegetable classics like Grilled Corn on the Cob with Lime and Pepper Sauce, and vegetarian versions of meaty favorites. An adequate chapter on grilling basics is followed by an excellent one on preparing tofu, tempeh, seitan, and fruits and vegetables. A well-developed section on cocktails is not surprising from Schlimm (The Tipsy Vegan) but unusual among barbecue books. |
| Subject |
Vegan cooking.
|
|
Barbecuing.
|
|
Vegetarian cooking.
|
| Indexed Term |
vegetarian barbeque |
| ISBN |
9780738215723 paperback alkaline paper |
|
0738215724 paperback alkaline paper |
|
9780738215839 (e-book) |
|
073821583X (e-book) |
|
