How to Grill Vegetables
The New Bible for Barbecuing Vegetables over Live Fire
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- $229.00
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- $229.00
Descripción editorial
From the author of Project Griddle, 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"
PUBLISHERS WEEKLY
Barbecue expert Raichlen (The Brisket Chronicles) turns to plant-forward cooking in this comprehensive outing. Raichlen makes his appreciation for global flavors evident in these 153 recipes, with a diverse array of dishes originating from, among elsewhere, Armenia, China, and Germany that are informed by his "Raichlen Rule" that "if something tastes great baked, fried, or sauteed, it probably tastes better grilled." Brussels sprouts on the stalk are given rotisserie treatment and basted with turmeric oil, while a dive into eggs offers them grilled in the shell, Hanoi style, and roasted on bamboo skewers like kebabs. As if his own recipes weren't satisfying enough, Raichlen also riffs on the creations of others, such as vegan duo Rich Landau and Kate Jacoby's smoked tofu and London chef Yotam Ottolenghi's wood-grilled bruschetta. He gives step-by-step explainers on smoking vegetables such as sunchokes—à la patatas bravas—as well as desserts, including dumplings poached in maple syrup. Best practices are consolidated in the opening chapter's "9 Easy Steps," which cover all the basics readers need to know about equipment, fuel, gear, and grilling methods. Perhaps most helpful are his temperature guide for grilling vegetables by density (some need preliminary blanching) and an alphabetical listing of ways to grill produce. Expect expert tips and tweaks in this wide-ranging book.
