From the garden to the grill, these veggies are hot!
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
Since I moved to Sydney I drag a bag of veggie burgers to every BBQ. There's only so many types of veggie burger you can try before eating at the next BBQ is a real chore.
Since I got it, this book has opened up a whole new world of BBQ enjoyment to me. I've had it a week; we've had three BBQ's and I have tried a half dozen recipes. All of them worked out really well. We are talking red pepper Quesedilas, herb-grilled potatoes, veggie skewers in Tandoori sauce, char-grilled vegetables with cous cous. Yummmm. The (normally carnivorous) guests were all well impressed too.
Recipes are from around the world as you might have gathered and are not overly complex or time-consuming. They are well described, but this is not a glossy book. There are no photos bar the cover. Illustrations are hand-drawn but clear. The layout is easy to read and pleasing to the eye. This is a food-lovers book, not a coffee-table decoration.
The only slight limitation is many of the recipes require a special vegetable grill pan. I've never seen one of these things and reckon they aren't commonly available down here. So a few of the recipes will result in much loss of your vegetables to the coals below. But you learn the work-arounds fast. For me half the fun of cooking is adapting recipes to what you have, so if a few of the ingredients are not available, it's just fun making a new recipe.
I thought I had too many vegetarian cook books in my library. This one proved me wrong! If only I could find a way to get this in the hands of a few more people in Sydney, I wouldn't have to do all the cooking. How about an Australian edition?