The New Vegetarian Grill: 250 Flame-Kissed Recipes for Fresh, Inspired Meals by Andrea Chesman is a re-issue of her classic grilling cookbook, including recipes for Quick-Rise Pizza Dough; Grilled Chakchouka; and Eggplant Steaks.
by Andrea Chesman
The James Beard Award-nominated guide to preparing delicious vegetarian recipes on the grill is back, featuring contemporary flavors and ingredients and the very latest in modern grilling trends. The New Vegetarian Grill, a revised and updated edition of the classic book by Andrea Chesman, presents 250 healthy, flavorful recipes—50 of which are brand new—for vegetarians and grill aficionados alike.
The New Vegetarian Grill is filled with an incredible variety of vegetarian dishes designed for the grill, including appetizers and soups, fresh salads, sandwiches and burgers, tasty wraps, pizza and flatbreads, flame-kissed pasta, juicy kabobs, and grilled desserts.
With Andrea's vegetable-grilling expertise, both newcomers to grilling and dedicated grill hands can create fast, easy vegetarian meals, from simple recipes for vegetables that do well on the grill to more elaborate fare suitable for any occasion. All are ideal for gas grills, charcoal grills, or even an open campfire.
Favorites include Grilled Baby Bok Choy with Lemon-Soy Dressing; Brie, Cranberry, and Pistachio Quesadillas; Grilled Portobello Salad with Roquefort Dressing; Vegetarian Fajitas with Chipotle Sour Cream; White Pizza with Leeks and Peppers; Tandoori-Style Vegetable Kabobs; and Grilled Nectarines with Mascarpone Cream.
Vegetarian grilling wouldn't be complete without marinades, glazes, pestos, and dipping sauces, and Andrea brings out the very best, including her Classic Vinaigrette, Chinese Soy-Black Bean Marinade and Dressing, Spicy Peanut Sauce, and more. An expanded introductory chapter features on current equipment options—such as pellet grills, grill pans, built-in grills, and indoor grilling machines—so that everyone can enjoy mouth-watering grilled vegetarian meals, with unique flavors enhanced by the essence of flame and smoke that only grilling can offer.
Andrea Chesman is a freelance writer, regional New England cooking expert, and an authority on healthy vegetarian cuisine. 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; 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.
This page created June 2008
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