Charred
The Complete Guide to Vegetarian Grilling and Barbecue
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- S/ 34.90
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- S/ 34.90
Descripción editorial
The past few years have seen an explosion of interest in cooking over fire, with cooks all over the world seeking to get elemental in their cooking. But fire and smoke doesn't always have to be about hunks of meat. Chargrilling and barbecue are a fantastic way of getting the maximum flavour out of versatile vegetables.
If you're bored of beefburgers, or if you're vegetarian and want more than scorched sweetcorn and chewy halloumi, then Charred offers up over 70 original, exciting recipes to cater for all your veggie BBQ needs.
With sections on Stuffed and wrapped veg, Burgers and fritters, Kebabs, Low, slow and smoked, and Sharing Platters, the vegetarian dishes will be the highlight of every meal, with the likes of whole roast cauliflower drenched in spiced garlic butter, griddled radicchio with burrata and figs, or corn on the cob with Cambodian coconut, lime and chilli.
Live-fire and BBQ expert Genevieve Taylor has developed these inventive, sensational dishes so that they can just as easily be cooked in a grill pan or conventional oven, year-round. Celebrate the magic that happens when glorious veg meet flame!
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British cookbook author Taylor (The Ultimate Wood-Fired Oven Cookbook) provides spicy and smoky vegetarian options for gas or charcoal grills in this solid collection of hearty recipes. Kebabs fill the opening chapter, with tofu needing to be gently handled when constructing skewers flavored with, for instance, yakitori tofu, pineapple, and red pepper. Then it is on to burgers, where red meat is replaced by black beans in a Mexican black bean burger with avocado and chipotle sour cream. White beans have their moment as well, with white bean, grilled pepper, and mozzarella burgers. Both dishes are cooked in a frying pan, with vegetable oil, atop the heat source. The "Low, Slow and Smoked" section offers smoked mushrooms with sherry and garlic cream, and a surprising smoked onion soup with black olives and thyme, for which onion wedges are smoked for 90 minutes before being added to a pot with milk and heavy cream. Vegetables stuffed with other vegetables, such as grilled peppers with chickpeas, tomatoes, black olives, and harissa yogurt, can be found in a section of "stuffed and wrapped" treats, while 17 different plates meant for sharing round out the collection, many of which can be prepared on the stove top. This cornucopia of colorful vegetarian recipes should make for mouthwatering meals.
