How to Grill Vegetables

The New Bible for Barbecuing Vegetables over Live Fire

Contributors

By Steven Raichlen

Formats and Prices

Price

$12.99

Price

$16.99 CAD

Format

Format:

  1. ebook $12.99 $16.99 CAD
  2. Trade Paperback $24.95 $30.95 CAD

This item is a preorder. Your payment method will be charged immediately, and the product is expected to ship on or around May 11, 2021. This date is subject to change due to shipping delays beyond our control.

The genius of Raichlen meets the magic of vegetables.

Celebrating all the ways to grill green, 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

  • "A prize"The Wall Street Journal

    “[How to Grill Vegetables] will help you bring summer flavor to your plant-based dishes."USA Today 

    "Home cooks looking for new ways to add flavor and fun to vegetables will be drawn to this collection; it will be especially beneficial to anyone who’s new to grilling and not sure where to start."Library Journal

    "Vegetarians (or anyone motivated to eat more plants) wanting a master class in inspired meatless barbecue should read How to Grill Vegetables" Shelf Awareness 

    “Steven Raichlen brings his magic to vegetables, and the results are as refreshing as they are delicious.” —Dan Barber, Chef and Co-owner, Blue Hill and Row 7 Seed Company
     
    “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!” —José Andrés, 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

    "A solid case for bringing more vegetables into the fire- and smoked-stoked realm of the backyard grill"The Houston Chronicle 

    "Steven Raichlen’s How to Grill Vegetables is an instant classic that brims with imaginative treatments of fruits and veggies.... the perfect barbecue cookbook."Foreword Reviews 

    "[Raichlen's] creativity manifests itself in all manner of novel creations... Raichlen provides a wealth of conveniently presented and highly useful information about equipment, ingredients, and techniques to guide both novice and experienced grill-tenders... This is a very useful addition to contemporary consumer cookbook collections." Booklist, starred review 

     

On Sale
May 11, 2021
Page Count
336 pages
ISBN-13
9781523513994

steven-raichlen

Steven Raichlen

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 http://www.barbecuebible.com.

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