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The Gardener & the Grill: The Bounty of the Garden Meets the Sizzle of the Grill Paperback – April 24, 2012
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Americans have become so accustomed to firing up their backyard grills for all sorts of meats, from large joints to everyday burgers, that they forget that vegetables flourishing in the nearby garden profit equally from the punch of flavor that barbecuing bestows. Grilling potato slices before tossing them with strongly herbed French vinaigrette adds a level of flavor often lacking in mayonnaise-dressed potato salads. Grilling green tomato slices before sandwiching them with cream cheese delivers a somewhat less heavy alternative to frying. For all their imaginative ways of grilling greens, Adler and Fertig by no means ignore fish and meat. Fish tacos brim with leafy greens and blackened fish pieces, and there’s even a comforting burger. The authors advocate grilled breads, and they present examples from Afghan, Indian, and Italian traditions. Searing fruits such as peaches, apples, and figs underlies a number of sweet desserts. --Mark Knoblauch
"Spice up your stash of recipes with this collection of tasty new twists starring fresh farmers' market fruits and veggies."
“Most of us think of meat when we consider a meal made on the grill but this delightful new cookbook will help us expand our culinary possibilities to include grilled fruits and vegetables…. This is a fun cookbook. As more and more of us discover the flexibility of our patio grills, cookbooks like this one will become our kitchen BFFs. Fire up the grill, grab some tongs and enjoy!”
Farm-to-table flavour is one thing, but garden-to-grill is a whole other level of deliciousness. In The Gardener and the Grill: The Bounty of the Garden Meets the Sizzle of the Grill, cookbook gurus Karen Adler and Judith Fertig show just how true that is. The cooks – based in Kansas City, Kan. – wed their passion for barbecue and their love of growing fresh fruits and vegetables and the result is a smoking hot collection of recipes. From Blackened Fish Po’ Boy with Grilled Green Onion Mayonnaise to French-Style Grilled Potato Salad and Skewered Strawberry and Marshmallow S’Mores, these fresh, southern-inspired selections are both mouth-watering and surprisingly simple to prepare.
Top customer reviews
This is not a vegetarian or vegan book. There are recipes featuring beef, pork, chicken and seafood. However, there are enough pure vegetable dishes to make this good for someone cooking for vegetarians.
One of my favorite recipes is the grilled radicchio and brussels sprouts with hot bacon dressing. The char on the lettuce and brussels sprouts paired with the dressing and sprinkled with feta cheese is simply amazing. Flame licked fingerling potatoes with remesco sauce is finger licking good.
Fruit is not neglected, grilled poundcake with warm honeyed blackberries is the perfect end and works great.
I am one of those people that if I bother lighting the charcoal or turning on the gas (I have both types) I want more bang, when the burgers are done I want to grill more, and being able to grill my veggies and fruit, plus dessert, is a real plus, especially when I can make the entire meal outside and on one appliance.
The recipes are creative and well thought out, serving size and times giving for grilling seem spot on, although with 3 grown men and the yumminess of the recipes I plan on people wanting seconds.