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-65%The Vegetarian Grill: 200 Recipes for Inspired Flame-Kissed Meals—
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$2.43The Story
In 200 terrific recipes, Andrea Chesman issues a tasty invitation to the many vegetarian cooks who have longed to light up a fire, grab a spatula and fork, and take their rightful place by the grill. Chesman serves up hearty veggie burgers and zesty burritos, splendid pizzas and savory main-course salads, all bound to satisfy not only meatless eaters but also nonvegetarians looking for lighter, healthier fare.
Along the way, Chesman imparts the wisdom she's gained in years of testing meatless recipes on the grill: about how to start a fire and how to know when it's ready; about the special qualities of a charcoal fire versus a gas fire, and of covered versus uncovered grilling; about what accessory equipment is truly useful, and what is unnecessary; about kinds of produce that take well to the grill, and kinds that do not; and much more.
Along the way, Chesman imparts the wisdom she's gained in years of testing meatless recipes on the grill: about how to start a fire and how to know when it's ready; about the special qualities of a charcoal fire versus a gas fire, and of covered versus uncovered grilling; about what accessory equipment is truly useful, and what is unnecessary; about kinds of produce that take well to the grill, and kinds that do not; and much more.
Description
In 200 terrific recipes, Andrea Chesman issues a tasty invitation to the many vegetarian cooks who have longed to light up a fire, grab a spatula and fork, and take their rightful place by the grill. Chesman serves up hearty veggie burgers and zesty burritos, splendid pizzas and savory main-course salads, all bound to satisfy not only meatless eaters but also nonvegetarians looking for lighter, healthier fare.
Along the way, Chesman imparts the wisdom she's gained in years of testing meatless recipes on the grill: about how to start a fire and how to know when it's ready; about the special qualities of a charcoal fire versus a gas fire, and of covered versus uncovered grilling; about what accessory equipment is truly useful, and what is unnecessary; about kinds of produce that take well to the grill, and kinds that do not; and much more.
Along the way, Chesman imparts the wisdom she's gained in years of testing meatless recipes on the grill: about how to start a fire and how to know when it's ready; about the special qualities of a charcoal fire versus a gas fire, and of covered versus uncovered grilling; about what accessory equipment is truly useful, and what is unnecessary; about kinds of produce that take well to the grill, and kinds that do not; and much more.
