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Keep the grill hot long after summer s finished with Planked Butternut Squash with Sage and Brie; Grilled Gazpacho; a Blackened Fish Po Boy with Grilled Green Onion Mayonnaise; Pizza Primavera; Wood-Grilled Shrimp and Yellow Peppers; Tandoori Turkey Burgers; and Grill-Baked Apples with Cinnamon Nut Stuffing. With seasonal recipes, tips on grilling for preserving, a burgeoning griller s pantry of rubs and versatile sauces, and more than 100 vegetarian recipes, "The Gardener & the Grill" is the must-have resource for eager and experienced grillers and gardeners alike."
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2012-01-16
- Reviewer: Staff
Maintaining a brand can sometimes be a thankless proposition. Adler and Fertig, better known in the previous decade as the BBQ Queens, wore tiaras in their 2005 The BBQ Queens’ Big Book of Barbecue and proclaimed, “We grill and smoke like girls.” Seven years and several cookbooks later, they appear to have taken a Shakespearean tumble and are now humble gardeners, “two women who love to cook and especially grill.” It is indeed a matured collection featuring a host of complicated taste combinations. There is charred eggplant with tarragon spread as an appetizer, grilled summer slaw with gorgonzola vinaigrette and grilled bok choy with ginger-soy sauce. All told, there are more than 100 vegetarian recipes and, oh, wait, chicken and charcuterie pop up in several of the offerings, and the fifth of the book’s six chapters is entitled “Meat, Poultry and Fish” and includes entrees like grilled pork tenderloin with fresh fig skewers and flank steak with peppers and onions. So it is at times a meaty collection and at times a veggie collection, as any paean to the “sizzle of the grill” ought to be. And fruity as well, with the dessert chapter extolling the pleasures of grilled peaches, grapefruits, rhubarb, and persimmons. (May)
Rachael Ray's burgerama!
Let me confess upfront that I’m a burgerholic, a proud lover of these rounded patties, whether beef, tuna or mushroom, and a fierce advocate of all their accoutrements (that’s fancy-talk for onions, ketchup, relish, etc.). So, it’s a real treat to have Rachael Ray’s homage in The Book of Burger, a collection of her own favorites and a dozen doozies created by other burger-loving chefs. Rachael’s burgerosphere knows no borders; you’ll find Burgers all’Amatriciana, Goulash Burgers, pork Banh Mi Burgers, chicken Spanakopita Burgers, Falafel burgers and Garlic-Ginger Salmon Burgers with Wasabi Mayo, plus an ample array of super sliders, “sloppies,” and all kinds of sides and sauces, including Eggplant Fries and Roasted Jalapeño Poppers. More than 200 recipes, each with Rachael’s clear, thorough instructions, will keep you in burger bliss from summer when it sizzles to winter when it drizzles.
FIRE UP THE GARDEN
I’m not sure when Karen Adler and Judith Fertig, aka the BBQ Queens, were crowned, but this tiara-totin’ twosome has given us a ream of royal grilling and BBQ recipes in their many cookbooks. Now, in The Gardener & the Grill, they’ve married two of the best things about summer—garden-fresh food and the thrill of the grill. Whether you have a garden, a few pots on your patio, or simply shop at a farm stand for seasonal standouts, Karen and Judith will show you that grilling gives foods (even a head of romaine) that special super-concentrated flavor you just can’t get in the kitchen. Add their repertoire of “make-in-minutes” marinades, vinaigrettes, butters (don’t miss the Italian Parmesan Grilling Paste) and sauces to your own and you’ll be all set. Then you can fire your way from Grill-Roasted Edamame, char-grilled pizza, poppy-seed naan, Grilled Summer Slaw with Gorgonzola Vinaigrette, and Brats with Grilled Kale to Stir-Grilled Nectarines and Plank-Roasted Pears. Your garden and your grill will get a fabulous makeover and you’ll get salutes fit for a queen.
TOP PICK IN COOKBOOKS
Paul Virant, award-winning chef/owner of Vie—a Chicago restaurant that boasts a Michelin star—and an “Iron Chef” competitor, is passionate about preserving nature’s bounty. In his debut cookbook, The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux, he becomes your personal coach, your guide to creating a “flavor arsenal” that prolongs the seasons and adds unexpected delights to weekday and celebratory meals. Virant offers both a canning manual, with the principles of safe preserving spelled out and the different techniques eloquently explained and applied to seasonal produce, and a superb cookbook with recipes for 16 complete dinners, plus a few “Happy Hour” cocktails. The book follows the cycle of the year, starring relishes, jams, marmalades, mostardas, sweet-sour condiments, sauerkrauts (cabbage and beyond) and preserved citrus you can make yourself. Yes, you can can—and this beautiful book proves it.