How to Grill Vegetables: The New Bible for Barbecuing Vegetables Over Live Fire

Barbecue expert Raichlen (The Brisket Chronicles) turns to plant-forward cooking in this comprehensive outing. Raichlen makes his appreciation for global flavors evident in these 153 recipes, with a diverse array of dishes originating from, among elsewhere, Armenia, China, and Germany that are informed by his "Raichlen Rule" that "if something tastes great baked, fried, or sauteed, it probably tastes better grilled." Brussels sprouts on the stalk are given rotisserie treatment and basted with turmeric oil, while a dive into eggs offers them grilled in the shell, Hanoi style, and roasted on bamboo skewers like kebabs. As if his own recipes weren't satisfying enough, Raichlen also riffs on the creations of others, such as vegan duo Rich Landau and Kate Jacoby's smoked tofu and London chef Yotam Ottolenghi's wood-grilled bruschetta. He gives step-by-step explainers on smoking vegetables such as sunchokes—à la patatas bravas—as well as desserts, including dumplings poached in maple syrup. Best practices are consolidated in the opening chapter's "9 Easy Steps," which cover all the basics readers need to know about equipment, fuel, gear, and grilling methods. Perhaps most helpful are his temperature guide for grilling vegetables by density (some need preliminary blanching) and an alphabetical listing of ways to grill produce. Expect expert tips and tweaks in this wide-ranging book. (May)