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The Vegetarian Grill: 200 Recipes for Inspired Flame-Kissed Meals Paperback – April 21, 1998


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Product Details

  • Paperback: 304 pages
  • Publisher: Harvard Common Press (April 21, 1998)
  • Language: English
  • ISBN-10: 1558321276
  • ISBN-13: 978-1558321274
  • Product Dimensions: 7.3 x 0.9 x 9.2 inches
  • Shipping Weight: 1.3 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Best Sellers Rank: #1,086,698 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Forget about the word vegetarian in the title, and don't think inspired is just hype. The Vegetarian Grill features a host of unexpected dishes that should interest almost everyone. Have you ever thought, for example, of grilling quesadillas or falafel; of making lasagna laced with grilled, chopped vegetables; or of using grilled vegetables to infuse a meatless split-pea soup with deep flavor? In the chapters on Flame-Kissed Pastas and Grilled Fruit and Desserts, check out the Roasted Garlic and Pepper Linguine, where grilling garlic, tomatoes, and sweet peppers caramelizes their natural sugars and adds smoky savor, and be sure to try the Grilled Pears with Chocolate Sauce, made extra-rich tasting with brown sugar.

If you decide to buy a grill on the strength of Andrea Chesman's recipes, read her clear discussion of the differences between gas and charcoal models. You will probably be inspired to buy what she calls a "vegetable grill rack" and a grill-wok, too, so you can enjoy grilling pizzas and making the chopped vegetables used in some recipes. Not only can The Vegetarian Grill help you enjoy eating more vegetables more often, but it is also likely to make you keep the grill fired up all year 'round. --Dana Jacobi

From Library Journal

Here are three new titles to mark the arrival of prime grilling season. Bonanno, an 18-year veteran of the New York City Fire Department, is also the author of the best-selling The Healthy Firehouse Cookbook (Hearst, 1995). This time he offers recipes?both his own and from firefighters around the country?for healthy grilled entrees, along with (sometimes) more indulgent side dishes and desserts. The recipes are simple and the instructions clearly written. Recommended for collections where the first book was popular. Chesman has written half a dozen or so other cookbooks, not necessarily vegetarian, including Salad Suppers (LJ 6/15/97). Although she lives in Vermont, she grills even in the dead of winter, and she offers lots of recipes for Fire-Up Flatbreads and Pizzas, Kabobs and Other Compelling Combinations, Grilled Desserts, and more. Chesman has an engaging style, and she offers lots of handy tips with her appealing recipes; recommended for most collections. [BOMC Good Cook selection.] The Jamisons are authorities on "real" barbecue, with two titles on the subject (Smoke & Spice, LJ 4/15/94, and Sublime Smoke, LJ 5/15/96). Now they've moved on to "the open flame," with 300 recipes for all sorts of grilled goodies, from Happy-Hour Skewers and Spreads to Hot Burgers and Haute Dogs (they're fond of cutesy recipe names and cornball humor) to S'mores and More. They include many regional favorites and specialties, as well as grilling history, folklore, and other interesting tidbits, and their recipes are mouthwatering. Recommended for most collections. [BOMC Good Cook selection.]
Copyright 1998 Reed Business Information, Inc.

Customer Reviews

Level: Very easy to follow instructions.
Chandler
Anyway, this book has shown me how wrong I was.
J. R.
Two things made this a great book for me.
NicksMyName

Most Helpful Customer Reviews

37 of 37 people found the following review helpful By A Customer on August 25, 1998
Format: Paperback
This is a great book to help vegetarians get past the standard packaged meatless burgers and enjoy the grill as an everyday tool for summer meal planning. The author offers a variety of recipes which draw upon many ethnic cuisines including Japanese, Chinese, Thai, Mexican, and Italian. The section on wraps provides several ways to prepare flavorful, healthy, vegetables and beans. The book also offers a number of innovative ways to prepare tofu which I look forward to trying.
Equally important to the recipes is the book's discussions on grilling how-to and equipment recommendations. After finding this book, I am ready to switch from charcoal to gas so we can grill everyday.
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19 of 19 people found the following review helpful By J. R. on September 13, 2005
Format: Paperback Verified Purchase
My husband and I have been vegetarians for about twenty years and are raising our kids vegetarian too. For years I've always brought veggie burgers and tofu pups to other people's barbeque parties every summer. I thought we needn't bother owning a grill of our own because all we could make on it would be garden burgers anyway (how exciting is that? not very!) Anyway, this book has shown me how wrong I was. We recently acquired a very nice gas grill and I have been cooking up a storm on it! I've been using this cookbook and everything has been delicious. Not one bad recipe so far. I had a BBQ party of my own finally for my sons first Birthday recently and it was a totally hit. I made veggie pizzas (with the recipe from this book, although I used my own pizza dough recipe.)I grilled up all the veggies and than had everyone fix their own pizzas which I grilled for them. It was a lot of fun. Everyone gobbled them them up, raving about how delicious they were. Plus it was nice for people to see that a BBQ doesn't have to revolve around meat.

As for the comment below about the chicken stock, there is one recipe that says you can use either veggie or chicken stock. (I haven't noticed any others.) I agree it shouldn't be in the book. Vegetarian means no meat at all. I didn't see any mention about adding meat to the recipes, though I haven't read every page of this book, so maybe I just haven't seen it. I haven't seen any recipes that actually call for meat or anything. (No mention in the index either.)

So far I've made about 6 recipes from this book and they have been totally great. Plus, despite the fact that I'd say I know my way around a kitchen, I'd never grilled before and there was a useful chapter just talking about tools.
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18 of 18 people found the following review helpful By A Customer on February 16, 2001
Format: Hardcover
I bought this book on a whim; I already have millions of vegetarian cookbooks. My old kettle grill had been relegated to the gargage ever since we became vegetarians 2 years ago. Alas, no more steaks to cook! I am now glad to say the old kettle grill is my most useful appliance. Every single recipe I have tried from this book is a winner! Pizza is my absolute favorite thing to cook on it, but I am experimenting everyday with this book and the excellent recipes it contains. Get it!
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13 of 13 people found the following review helpful By NicksMyName on January 1, 2004
Format: Paperback
Two things made this a great book for me.
1. I've been a vegetarian for 16 years.
2. I've been living in Sydney, Australia for 6 of those and we were given a huge gas Barbeque as a wedding present.
Since I moved to Sydney I drag a bag of veggie burgers to every BBQ. There's only so many types of veggie burger you can try before eating at the next BBQ is a real chore.
Since I got it, this book has opened up a whole new world of BBQ enjoyment to me. I've had it a week; we've had three BBQ's and I have tried a half dozen recipes. All of them worked out really well. We are talking red pepper Quesedilas, herb-grilled potatoes, veggie skewers in Tandoori sauce, char-grilled vegetables with cous cous. Yummmm. The (normally carnivorous) guests were all well impressed too.
Recipes are from around the world as you might have gathered and are not overly complex or time-consuming. They are well described, but this is not a glossy book. There are no photos bar the cover. Illustrations are hand-drawn but clear. The layout is easy to read and pleasing to the eye. This is a food-lovers book, not a coffee-table decoration.
The only slight limitation is many of the recipes require a special vegetable grill pan. I've never seen one of these things and reckon they aren't commonly available down here. So a few of the recipes will result in much loss of your vegetables to the coals below. But you learn the work-arounds fast. For me half the fun of cooking is adapting recipes to what you have, so if a few of the ingredients are not available, it's just fun making a new recipe.
I thought I had too many vegetarian cook books in my library. This one proved me wrong! If only I could find a way to get this in the hands of a few more people in Sydney, I wouldn't have to do all the cooking. How about an Australian edition?
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Format: Paperback Verified Purchase
I'll admit that I originally only ordered this book because someone on Amazon was selling a used one for a few cents. Even with shipping, based upon the reviews, that makes it hard to pass up. Still, if it's not a great cookbook I always have no problem in saying so in my reviews, regardless of price...it needs to be "crave-worthy" for a five star review.

We've been grilling a crazy amount lately. 2 weekends ago it was 6am and I was on the deck, in the rain, with a deck light on in the dark, in the cold, grilling something to take to work for lunch. THAT kind of crazy grilling mode. And I have several vegetarian grill books so I am still picky.

This impressed me...and continues to do so. In fact, I've been reaching for it lately non-stop for new ideas. In fact, it's one of those that would make true carnivores not notice anything amiss.

The book is extensive and thick and is divided into the following sections:
Grilling Basics
Simply Vegetables
Appetizers and Soups from the grill
Great Grilled Salads
Sensational Sandwiches and Burgers
Wrapped and Stuffed
Fired-Up Flatbreads and Pizzas
Flame-Kissed Pasta
Kabobs, Couscous, and other compelling combinations
Grilled Fruit and Desserts
Marinades, Glazes, Pestos and Dipping Sauces

First, for the veggie burger section alone it's worth it. I personally would rather eat a bun with just cheese and condiments than a veggie burger. Not so for these recipes.
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More About the Author

Andrea Chesman is a food writer and the author of many cookbooks, including The New Vegetarian Grill (Harvard Common Press, 2008) and Serving Up the Harvest (Storey Publishing, 2007). Her book, The Vegetarian Grill (Harvard Common Press, 1998) was nominated for a James Beard Foundation Book Award and received a 1999 National Barbecue Association Award of Excellence. She is also the author of The Roasted Vegetable (Harvard Common Press, 2002) and 366 Delicious Ways to Cook Rice, Beans and Grains (Plume-Penguin, 1998), Summer in a Jar (Williamson Publishing, 1985), and Pickles and Relishes (Garden Way Publishing, 1983), Mom's Best One-Dish Suppers (Storey Publishing, 2005), Mom's Best Crowd-Pleasers (Storey Publishing, 2006) and co-author of Mom's Best Desserts (Storey Books, 2002) and The Classic Zucchini Cookbook (Storey Books, 2002). She was editor of Yankee Magazine Church Supper and Potluck Cookbook (Villard, 1996) and editor of and contributor to the Family Circle Good Cook's Book (Simon & Schuster, 1993). She has also edited numerous gardening books, including The Big Book of Gardening Skills (Storey Communications, 1993). Her work has appeared in Cooking Light, Vegetarian Times, Organic Gardening, Fine Cooking, Food & Wine, The New York Times, Natural Health, and several other magazines and newspapers. She was a contributing editor for Vermont Life for 12 years and is currently contributing editor for Edible Green Mountains.
Andrea Chesman lives in an historic farmhouse in Ripton, Vermont, where the poet Robert Frost boarded. She lives with her husband and two sons. When she is not at work on a writing project, she edits and indexes cookbooks for numerous publishers.