The Gardener & the Grill
The Bounty of the Garden Meets the Sizzle of the Grill
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- $12.99
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- $12.99
Publisher Description
If all you're cooking on your grill is meat, you're missing out!
From garden to grill to fork, nothing tastes better than freshly harvested vegetables grilled to perfection alongside savory meats and plump grilled fruits. The Gardener & the Grill is the grilling guide for gardeners, seasonal eaters, and "flexitarians" everywhere, and anyone enamored of the powers of the grill - not just during the summer months, but all year long!
Keep the grill hot long after summer's finished with recipes like:
Planked Butternut Squash with Sage and Brie Grilled Gazpachoa Blackened Fish Po'Boy with Grilled Green Onion Mayonnaise Pizza PrimaveraWood-Grilled Shrimp and Yellow PeppersTandoori Turkey Burgers Grill-Baked Apples with Cinnamon Nut Stuffing
With seasonal recipes, tips on grilling for preserving, a burgeoning "griller's pantry" of rubs and versatile sauces, and more than 100 vegetarian recipes, The Gardener & the Grill is the must-have resource for eager and experienced grillers and gardeners alike.
PUBLISHERS WEEKLY
Maintaining a brand can sometimes be a thankless proposition. Adler and Fertig, better known in the previous decade as the BBQ Queens, wore tiaras in their 2005 The BBQ Queens' Big Book of Barbecue and proclaimed, "We grill and smoke like girls." Seven years and several cookbooks later, they appear to have taken a Shakespearean tumble and are now humble gardeners, "two women who love to cook and especially grill." It is indeed a matured collection featuring a host of complicated taste combinations. There is charred eggplant with tarragon spread as an appetizer, grilled summer slaw with gorgonzola vinaigrette and grilled bok choy with ginger-soy sauce. All told, there are more than 100 vegetarian recipes and, oh, wait, chicken and charcuterie pop up in several of the offerings, and the fifth of the book's six chapters is entitled "Meat, Poultry and Fish" and includes entrees like grilled pork tenderloin with fresh fig skewers and flank steak with peppers and onions. So it is at times a meaty collection and at times a veggie collection, as any paean to the "sizzle of the grill" ought to be. And fruity as well, with the dessert chapter extolling the pleasures of grilled peaches, grapefruits, rhubarb, and persimmons.
