"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 *

 

Autorentext
Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible(R) 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 www.barbecuebible.com.

Zusammenfassung
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
 

Inhalt
CONTENTS:
 
INTRODUCTION
 
Intro
 
Grill green like a pro in 8 easy steps:
             
Select the right grill
              Find your fuel
              Gather your gear
              Master the basic grilling and smoking techniques
              Fire it up
              Dial in the right temperature
              Orchestrating your grill session
              How grilling vegetables differs from grilling meats and seafood
 
RECIPES
 
Kylie: M = recipes that contain meat; S = recipes that contain seafood
 
STARTERS AND PASS-AROUNDS     
 
M Gaucho breakfast (grilled portobello eggs, crispy ham, and raisin chimichurri)
Shiitakes channeling bacon
Wood grilled bruschetta with fire-blistered tomatoes
              With grilled grapes and goat cheese
Spicy smoked chickpeas
Padron pepper poppers
Tuscan edamame
Grilled radishes with Roquefort butter
Crispy grilled kale with poor man’s parmesan
S Grilled asparagus with bagna cauda
Wood-grilled avocados with salbitxada
              with Pepperdew salsa
Tofu channeling ham
 
DIPS AND CHIPS
 
Smoked guacamole with chia seed totopos
Fire-roasted pepper pimento cheese
Smoked hummus
Sesame grilled pita chips
Not your usual baba ganooj
Muhammera—Near Eastern grilled pepper, walnut, and pomegranate dip
Caveman caviar
Grilled pumpernickel
Tyrokafteri (Greek grilled pepper and feta dip)
Armenian charred eggplant dip with tomatoes and onions
 
SALADS, SLAWS, AND A SINGULAR SOUP   
 
Grilled wedge salad with smoky ranch dressing
Hay-smoked lettuce with lemon herb dressing
S Grilled Caesar #5
M Piperade salad
Grilled corn and pomegranate salad
Esquites (Mexican grilled corn salad)
Grilled bread salad (panzanella)
Charred eggplant salad, tahini, yogurt, walnuts, and fried mint
A simple salad of ember-roasted peppers and onions
Smoked beet salad with smoky raisin vinaigrette
Grilled leek salad with ash vinaigrette
German-style smoke-roasted potato salad
Smoke-roasted creamy potato salad
Caveman slaw with caraway and mint
Grilled napa slaw with Asian flavorings
M Nancy’s smoked salmorejo (Spanish grilled tomato soup)
 
BREADS, PIZZAS, TORTILLAS, AND SANDWICHES   
 
Grilled bread/grilled breadsticks
Plancha pita
Ember flatbread
Basic pizza dough
              Th…