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Forget about the word vegetarian in the title, and don't think inspired is just hype. The Vegetarian Grill features a host of unexpected dishes that should interest almost everyone. Have you ever thought, for example, of grilling quesadillas or falafel; of making lasagna laced with grilled, chopped vegetables; or of using grilled vegetables to infuse a meatless split-pea soup with deep flavor? In the chapters on Flame-Kissed Pastas and Grilled Fruit and Desserts, check out the Roasted Garlic and Pepper Linguine, where grilling garlic, tomatoes, and sweet peppers caramelizes their natural sugars and adds smoky savor, and be sure to try the Grilled Pears with Chocolate Sauce, made extra-rich tasting with brown sugar.
If you decide to buy a grill on the strength of Andrea Chesman's recipes, read her clear discussion of the differences between gas and charcoal models. You will probably be inspired to buy what she calls a "vegetable grill rack" and a grill-wok, too, so you can enjoy grilling pizzas and making the chopped vegetables used in some recipes. Not only can The Vegetarian Grill help you enjoy eating more vegetables more often, but it is also likely to make you keep the grill fired up all year 'round. --Dana Jacobi
Here are three new titles to mark the arrival of prime grilling season. Bonanno, an 18-year veteran of the New York City Fire Department, is also the author of the best-selling The Healthy Firehouse Cookbook (Hearst, 1995). This time he offers recipes?both his own and from firefighters around the country?for healthy grilled entrees, along with (sometimes) more indulgent side dishes and desserts. The recipes are simple and the instructions clearly written. Recommended for collections where the first book was popular. Chesman has written half a dozen or so other cookbooks, not necessarily vegetarian, including Salad Suppers (LJ 6/15/97). Although she lives in Vermont, she grills even in the dead of winter, and she offers lots of recipes for Fire-Up Flatbreads and Pizzas, Kabobs and Other Compelling Combinations, Grilled Desserts, and more. Chesman has an engaging style, and she offers lots of handy tips with her appealing recipes; recommended for most collections. [BOMC Good Cook selection.] The Jamisons are authorities on "real" barbecue, with two titles on the subject (Smoke & Spice, LJ 4/15/94, and Sublime Smoke, LJ 5/15/96). Now they've moved on to "the open flame," with 300 recipes for all sorts of grilled goodies, from Happy-Hour Skewers and Spreads to Hot Burgers and Haute Dogs (they're fond of cutesy recipe names and cornball humor) to S'mores and More. They include many regional favorites and specialties, as well as grilling history, folklore, and other interesting tidbits, and their recipes are mouthwatering. Recommended for most collections. [BOMC Good Cook selection.]
Copyright 1998 Reed Business Information, Inc.