You don't have to be a vegetarian to love this book. Even if you are addicted to burgers and franks, adding grilled vegetables will give sparkle to your barbecues. "Vegetables cooked on the grill develop a sweet and smoky taste that is irresistible," states author Andrea Chessman. Grilled vegetables can stand alone or be added to a traditonal barbecue to surprise guests with their appeal.
The update of this James Beard nominee book is a cornucopia of good things. Not only does Chessman offer 250 recipes, but she has included a section on Grilling Basics. She discusses both indoor and outdoor grills, as well as grilling tools from tongs to wire brushes. She goes on to technique: getting ready to cook, building the fire, wood chips, the vegetable rack, even whether the grill lid should be up or down. She offers specific advice on cooking vegetables
But the recipes are the stars, and like her section on the basics, she offers a catalogue of styles, from the countries licked by the Mediterranean, those in Saharan heat, across India, to finally voyage to the Asian countries.
Chessman is the master of grilling vegetables, no matter what method is used. She has chapters devoted to appetizers and soups (yes, soups) on the grill sandwiches and burgers,wrapped and stuffed vegetables, flatbreads and pizzas kabobs, couscous,even grilled pasta. Moving on to something sweet the final flourish is grilled fruits and desserts.
You will find such delicacies as to Grilled Portobello Salad with Roquefort Dressing; Lentil-Stuffed Pita Pockets with Grilled Onions; Vegetarian Fajitas with Chipotle Sour Cream; Chimichangas on the Grill; an Onion Naan; Basic Grilled Baby Carrots; Saffron Rice with Grilled Vegetables. Not forgetting dessert, there are mouth-watering recipes such as Grilled Nectarines with Mascarpone Cream; Brandied Fruit Parfaits.
This book belongs on the shelf of anyone who likes to grill.
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