352 pages, 9.13 × 7.25 × 1.04 in
March 8, 2008
Harvard Common Press
The following ISBNs are associated with this title:
ISBN - 10: 1558323627
ISBN - 13: 9781558323629
About the Book
This is a complete update of Andrea Chesman's definitive James Beard Award-nominated book on grilling vegetarian dishes. This collection of smoky, flavorful vegetarian fare now includes 50 brand new recipes and current techniques and equipment. Vegetarians and non-vegetarians alike will find inspiration in chapters on simple grilled vegetables; sandwiches; pizzas and flatbreads; kebabs and other combinations; and marinades, glazes, sauces, and desserts. Recipes include Brie, Cranberry, and Pistachio Quesadillas; Grilled Portobello Salad with Roquefort Dressing; Vegetarian Fajitas with Chipotle Sour Cream; Tandoori-Style Vegetable Kabobs; and Grilled Nectarines with Mascarpone Cream.
From the Publisher
Vegetarian fare has never been so quick, diverse, or delicious. In this updated version of her best-selling classic, Andrea Chesman presents more than 250 recipes that demonstrate the scope and versatility of grilled vegetarian meals. Vegetables cooked on the grill take on a sweet and smoky taste that's irresistible, and these simple, sophisticated dishes will appeal to vegetarians, and meat-eaters alike. With recipes ranging from Brie, Cranberry, and Pistachio Quesadillas to Marinated Roasted Pepper and Olive Salad, from Grilled Eggplant Steak Sandwiches to Spinach-Feta Pizza, from Wok-Grilled Vegetable Lo Mein to Tandoori-Style Vegetable Kabobs, The New Vegetarian Grill amply demonstrates the wealth of vegetarian fare you can prepare on your gas or charcoal grill. In addition to updated recipes, this new edition features expanded information on grilling techniques and equipment options. Explore a world of wholesome, flavorful vegetarian cuisine-without leaving your own backyard.
About the Author
Andrea Chesmanhas written more than 20 cookbooks, including Storey'sPickled Pantry, Recipes from the Root Cellar, Serving Up the Harvest, andMom's Best Crowd-Pleasers. She has also written a number of books on grilling, including the James Beard Award nomineeThe Vegetarian Grill. She has contributed to many publications including theNew York Times,Cooking Light,Vegetarian Times,Fine Cooking, and many regional and local newspapers. She teaches and does cooking demonstrations and classes at fairs, festivals, book events, and garden shows across the United States. She lives in Ripton, Vermont.