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Judith Fertig and Karen Adler are the BBQ Queens. Experts on grilling and barbecuing, they've written reams on their favorite recipes and best grilling methods. The fabulous pair have appeared on the Food Network and Better Homes&Gardens TV, and they both share their skills in grilling classes that have reached over 75,000 students. Today with tongs in hand, they're grilling and barbecuing away in Kansas City.
The Gardener & the Grill: The Bounty of the Garden Meets the Sizzle of the Grill
eBook
$12.99
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ISBN-13:
9780762444991
- Publisher: Running Press Book Publishers
- Publication date: 04/24/2012
- Sold by: Hachette Digital, Inc.
- Format: eBook
- Pages: 224
- File size: 15 MB
- Note: This product may take a few minutes to download.
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If all you're cooking on your grill is meat, you're missing out!
From garden to grill to fork, nothing tastes better than freshly harvested vegetables grilled to perfection alongside savory meats and plump grilled fruits. The Gardener&the Grill is the grilling guide for gardeners, seasonal eaters, and "flexitarians" everywhere, and anyone enamored of the powers of the grill - not just during the summer months, but all year long!
Keep the grill hot long after summer's finished with recipes like:
- 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
- Grill-Baked Apples with Cinnamon Nut Stuffing
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Publishers Weekly
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)From the Publisher
"Spice up your stash of recipes with this collection of tasty new twists starring fresh farmers' market fruits and veggies."—Coastal Living"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!"
—Tucson Citizen
"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."
—Hello Magazine
Library Journal
Known as the BBQ Queens, Adler and Fertig (coauthors, 25 Essentials: Techniques for Grilling Fish) are barbecue instructors and competitors. Their latest cookbook is full of creative ideas for grilling with garden-fresh fruits, vegetables, and herbs. Standout recipes include unique condiments (e.g., Smoked Summer Tomato Basil Butter), substantial vegetarian options (e.g., Fire-Roasted Fava Beans with Sheep's Milk Cheese), and fruit desserts (e.g., Planked Peaches & Blueberries with Amaretto Sauce). This book does not illustrate the finer points of grilling, so readers will need some prior knowledge of equipment and technique. VERDICT A refreshing departure from meat-centric BBQ bibles.