- The New Vegetarian Grill
- 250 Flame-Kissed Recipes for Fresh, Inspired Meals
- By Andrea Chesman
-
-
The James Beard Award-nominated guide to preparing delicious vegetarian recipes on the grill is back, featuring contemporary flavors and ingredients and the very latest in modern grilling trends. The New Vegetarian Grill, a revised and updated edition of the classic book by Andrea Chesman, presents 250 healthy, flavorful recipes—50 of which are brand new—for vegetarians and grill aficionados alike. The New Vegetarian Grill is filled with an incredible variety of vegetarian dishes designed for the grill, including appetizers and soups, fresh salads, sandwiches and burgers, tasty wraps, pizza and flatbreads, flame-kissed pasta, juicy kabobs, and grilled desserts.
With Andrea’s vegetable-grilling expertise, both newcomers to grilling and dedicated grill hands can create fast, easy vegetarian meals, from simple recipes for vegetables that do well on the grill to more elaborate fare suitable for any occasion. All are ideal for gas grills, charcoal grills, or even an open campfire. Favorites include Grilled Baby Bok Choy with Lemon-Soy Dressing; Brie, Cranberry, and Pistachio Quesadillas; Grilled Portobello Salad with Roquefort Dressing; Vegetarian Fajitas with Chipotle Sour Cream; White Pizza with Leeks and Peppers; Tandoori-Style Vegetable Kabobs; and Grilled Nectarines with Mascarpone Cream. Vegetarian grilling wouldn’t be complete without marinades, glazes, pestos, and dipping sauces, and Andrea brings out the very best, including her Classic Vinaigrette, Chinese Soy-Black Bean Marinade and Dressing, Spicy Peanut Sauce, and more. An expanded introductory chapter features on current equipment options—such as pellet grills, grill pans, built-in grills, and indoor grilling machines—so that everyone can enjoy mouth-watering grilled vegetarian meals, with unique flavors enhanced by the essence of flame and smoke that only grilling can offer.
Book Details
- Paperback, $16.95
ISBN 978-1-55832-362-9
- Pub Month: April 2008
- Total Pages: 368 pg.
- Trim Size: 7 1/4 x 9 1/8
- Interior Design:
2 Color
Awards
James Beard Award nominee, first edition
From the Press Room
Praise
“Good cooks know that grilling enhances the natural flavors of food—especially vegetables—and nobody does it better than Andrea Chesman. The New Vegetarian Grill should be on everyone’s bookshelf—that’s how good it is.”
—Robin Robertson, author of One-Dish Vegetarian Meals, The Vegetarian Meat & Potatoes Cookbook, Vegan Planet, Quick-Fix Vegetarian and Fresh from the Vegetarian Slow Cooker
“Forget your notions about cooking with broccoli and carrots. (Although if you want to, author Andrea Chesman suggests using a vegetable grill rack.) Whether or not you eat meat, this book’s abundance of delectable recipes run the gamut of salads, quesadillas, grilled sandwiches, and desserts. Chesman shows us that grilling is no longer a carnivore’s game.” - Irene Sax, Epicurious.com
“Thank you, Andrea Chesman, for so enthusiastically demystifying the grilling process and for taking vegetarian cooking into a new dimension. It’s a great book, and it fills a real need. I can’t wait to fire up my grill and try these recipes.”
—Mollie Katzen, author of Moosewood Cookbook and Vegetable Heaven
“Andrea Chesman takes grilling way beyond the honored tradition of simply brushing vegetables with olive oil and putting them on the grill. Anyone who loves tinkering over the fire will find plenty of fresh ideas to stay occupied all year.”
—Deborah Madison, author of Vegetarian Cooking for Everyone and The Savory Way