Every BBQ season it’s the same thing again and again. BBQ fans look forward to tasty steaks, burgers, or delicious fish hot from the grill. For vegetarians, however, grill season almost always means sticking to the sides like potatoes or salads. This beautifully photographed cookbook finally ends the scarcity of edible entrées for vegetarians at the picnic table.
The book is broken down into accessible chapters to help make planning your next backyard party a breeze, such as:
Pure vegetables: veggie burgers, skewers, and rolls
Delicious cheese: fried, marinated, breaded, and rolled in vine leaves
Soy surprise: tasty recipes for soy and tofu
Sweet tooth: cakes, cookies, and fruitall from the grill
Herbs and spices: spice and salt blends, spiced oils, vinegars, and marinades
With many vegan recipes included as well!
Inspired by cooking styles from around the world, these sixty delicious and versatile recipes finally make BBQ a feast for vegetarians, too.
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
|Product dimensions:||8.20(w) x 8.90(h) x 0.60(d)|
About the Author
Karen Schulz has worked for over fourteen years as a freelance food journalist, recipe developer, and writer for book publishers, magazines, and PR customers for German and European markets. She worked with Maren Jahnke to develop the recipes from this book in their test kitchen in Hamburg.
Maren Jahnke has worked for over eighteen years as a food stylist, recipe developer, and writer for magazines and books, as well as for PR and advertising clients.
Wolfgang Kowall has worked as a photographer for over twenty-one years. He has worked as a freelance food and lifestyle photographer for editorial and advertising clients.