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New Vegetarian Grill: 250 Flame-Kissed Recipes for Fresh, Inspired Meals Paperback – March 8, 2008

4.3 out of 5 stars 19 customer reviews

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Editorial Reviews

Review

Praise for the first edition: Andrea Chesman takes grilling way beyond the honored tradition of simply brushing vegetables with olive oil and putting them on the grill. Anyone who loves tinkering over the fire will find plenty of fresh ideas to stay occupied all year. --Deborah Madison, author of Vegetarian Cooking for Everyone and The Savory Way

This book will make you want to grill all year round. The New Vegetarian Grill should be on everyone's bookshelf, that's how good it is. --Robin Robertson, author of One-Dish Vegetarian Meals, The Vegetarian Meat & Potatoes Cookbook, Vegan Planet, Quick-Fix Vegetarian and Fresh from the Vegetarian Slow Cooker

Chesman has an engaging style, and she offers lots of handy tips with her appealing recipes. --Library Journal

About the Author

Andrea Chesman has been a food writer, cookbook author, and editor for three decades. Roughly half of the books she has written focus on vegetable cooking. These include The Pickled Pantry, Serving Up the Harvest, and Recipes from the Root Cellar, all published by Storey, and The New Vegetarian Grill, published by Harvard Common Press and a James Beard Cookbook Award nominee. She also has written for The New York Times, Fine Cooking, Food & Wine, Eating Well, Cooking Light, Vegetarian Times, and Organic Gardening. A graduate of Cornell University, she lives with her family in Ripton, Vermont, near Middlebury.

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Product Details

  • Paperback: 352 pages
  • Publisher: Harvard Common Press; Revised edition (March 8, 2008)
  • Language: English
  • ISBN-10: 1558323627
  • ISBN-13: 978-1558323629
  • Product Dimensions: 7.2 x 1 x 9.2 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Best Sellers Rank: #245,107 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Sean Tanner on September 2, 2010
Format: Paperback
Some of these recipes are decent and I appreciate the advice on grilling fruit, but this book is for people who want unnecessarily elaborate recipes that often only nominally call for a grill. Many of the recipes require one to cook most of the meal on a stove or in an oven and then merely finish it on a grill. Potato pancakes, corn chowder, and burritos should not require a grill. Putting grill marks on a quesadilla does not improve the flavor, it only prolongs the cooking time.

I would have preferred something closer to Alice Waters' veggie books: detailed advice on how to choose and grill a variety of vegetables along with a handful of recipes for each one.

Look elsewhere if you want recipes that actually benefit from the use of a grill. Purchase this book if you absolutely must use a grill for all recipes come hell or high water.
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Compares grill types; great marinades; helpful suggestions on different surfaces to put on your grill and what veggies they suit (i.e grill woks). Great recipes. I am not a vegetarian and will keep this book at the ready. A must have for the everyday griller.
Also, there are interesting facts- did you know that the first charcoal was discovered and sold by Ford Motor Company?!
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I am new to grilling. I've been a vegetarian for 23 years and never ate stuff off grills that had been used for meat. But, now I have a house and a grill I can dedicate to vegetarian stuff only. I wanted some kind of guide book though, since I really don't know anything about using a grill. This is the one I bought. I really have mixed feelings about it.

I gave it a high rating because the food, once finished, is quite good. I've made four recipes from this book so far, and there hasn't been a one that wasn't delicious. There are many recipes that appeal to me (I skip all the mushrooms, though, but if you are a fan of mushrooms you will get a lot out of this book) and you can do something inspired by nearly any kind of ethnic cuisine you might want (Indian, Middle Eastern, various east Asian countries, etc.).

There are some good tricks in this book that can be applied to other areas of cooking, as well. There is one recipe for simple grilled potato wedges (don't have the book with me at the moment so don't remember the title) where you mix butter and hot sauce and just coat the potatoes with it before cooking. It never would've occurred to me to do that, but it was amazing. Also, there is a falafel recipe using canned chickpeas; you put whole wheat bread crumbs in there to help the patties stay together (since usually you need to use dried chickpeas or have your falafel fall apart, as I have learned from past attempts). I am totally going to use the bread crumbs in other patty-like recipes I make. That was super useful. So anyway, I expect there are probably other tricks that I will learn as I further explore the book. I very much like that aspect.

Another thing I really like about this book is that it is opening me up to some lower fat recipes.
Read more ›
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This book is indexed by each vegetable and it gives you options for grilling these vegetables. It is easy to follow and the dishes are tasty.
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This book has loads of tasty recipes- starters, mains, desserts and everything in between. The only downside is- there aren't any pictures of the dishes, which is sometimes nice for a bit of inspiration.
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I have to disagree with the one reviewer about being "too elaborate"....I have grilled burritos and quesedilla for years and if it is done correctly-especially with a true grill that produces smoke flavor of some type-it does make a difference in flavor. The recipes in this book are a whole new door being opened-and mind you -I have been a veg for several years, and subscribe to both Eating Well and Vegetarian Times-yet this book is a whole new group of ideas. I tend to use my grill often and I tend to hang with others who do also-so coming up with new creative vegetarian recipes for the grill has been a constant quest. (Honestly I have been glad to be a veg in these cases -many people eat the same old slab of animal meat over and over- veggie stuff opens up a huge variety of food to try that no one thinks of)....this book rocks....
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An excellent resource for a wide variety of grilled vegetarian meals. Think:

goat cheese, pasta, and grilled summer vegetables
grilled pizzas
pattypan squash towers
black bean burritos
grilled veggie burgers with onion and blue cheese
refried bean tacos
goat cheese and olive panini
tomato basil panini
egg in a nest with cheese
herbed summer squash chips
little mushroom bites
grilled pita chips
holiday chestnut-mushroom pate...

and tons more!

and pasta salads, side dishes, marinades, sauces...

there is not only a wide variety of tastes from asian to southwestern to italian to good ol homestyle American, but excellent tips on how to grill as well.

This is most assuredly a keeper for great summer meals.

Negatives: no photos, no nutritional information
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Public awareness of the health benefits of a vegetarian diet are wide spread and increasingly commonplace. Now in an updated addition with 50 new recipes, The New Vegetarian Grill offers 250 different ways to grill tasty vegetarian fare. From Pistachio Quesadillas to Marinated Roasted Pepper, Spinach-Feta-Pizza, Wok-Grilled Vegetable Lo Mein, Tandoori-Style Vegetable Kabobs and much more, The New Vegetarian Grill proves that grillers don't have to be carnivores! A welcome and enthusiastically recommended addition to vegetarian cookbook shelves, especially as the summer grilling season fast approaches.

Diane C. Donovan
California Bookwatch
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