The New Vegetarian Grill: 250 Flame-Kissed Recipes for Fresh, Inspired Meals [NOOK Book]

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Overview

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 ...
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The New Vegetarian Grill: 250 Flame-Kissed Recipes for Fresh, Inspired Meals

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More About This Book

Overview

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.
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What People Are Saying


"Good cooks know that grilling enhances the natural flavors of food--especially vegetables--and nobody does it better than Andrea Chesman. The New Vegetarian Grill should be on everyone’s bookshelf--that’s how good it is."
--Robin Robertson, author of One-Dish Vegetarian Meals, The Vegetarian Meat & Potatoes Cookbook, Vegan Planet, Quick-Fix Vegetarian and Fresh from the Vegetarian Slow Cooker

"Thank you, Andrea Chesman, for so enthusiastically demystifying the grilling process and for taking vegetarian cooking into a new dimension. It’s a great book, and it fills a real need. I can’t wait to fire up my grill and try these recipes."
--Mollie Katzen, author of Moosewood Cookbook and Vegetable Heaven

"Andrea Chesman takes grilling way beyond the honored tradition of simply brushing vegetables with olive oil and putting them on the grill. Anyone who loves tinkering over the fire will find plenty of fresh ideas to stay occupied all year."
--Deborah Madison, author of Vegetarian Cooking for Everyone and The Savory Way

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Product Details

  • ISBN-13: 9781558325043
  • Publisher: Harvard Common Press, The
  • Publication date: 3/8/2008
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 352
  • Sales rank: 379,916
  • File size: 666 KB

Meet the Author

Andrea Chesman is a freelance writer, regional New England cooking expert, and an authority on healthy vegetarian cuisine. A prolific writer as well as a brilliant cook, Chesman is the author of more than 20 cookbooks and a contributor to several others. The original edition of The Vegetarian Grill was a 1998 James Beard Cookbook Award nominee and recipient of a 1999 NBBQA Award of Excellence. A few of Chesman’s other books include The Roasted Vegetable (Harvard Common Press); 366 Delicious Ways to Cook Rice, Beans, and Grains; Salad Suppers; Simply Healthful Pasta Salads; and Summer in a Jar: Making Pickles, Jams, and More. Her recipes have also been published in The Best of Food & Wine and The Family Circle Good Cook’s Book, among other anthologies. Chesman is a regular contributor to magazines and newspapers, including Fine Cooking, Food & Wine, Quick & Healthy Cooking, National Gardening Magazine, New England Monthly, Vermont Dining, Vermont Times, New Age Magazine, The New York Times, The Burlington Free Press, Rocky Mountain News, and the Denver Post. She was contributing food editor for Vermont Life magazine for twelve years. She lives with her husband and two sons in Ripton, Vermont, where she writes, develops her recipes, and tends her garden.
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Sort by: Showing 1 Customer Review

  • Anonymous

    Posted July 20, 2009

    love this book. Great way to add Veggies to your outdoor cooking

    This must be the best Grill book I've purchased in a long time. Always looking to add Veggies to outdoor cooking that are tasty and look good. The Black Bean and Mushroom Burgers and Lentil Burgers are really great, as is the Sweet Potatoe Quesadias. Guests like the flavor so much they don't realize they are eating only Vegetables. Would recommend to everyone.

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