The genius of Raichlen meets the magic of vegetables. Celebrating all the ways to grill green, this mouthwatering, ground breaking cookbook from America's master griller" (Esquire) shows how to bring live fire or wood smoke to every imaginable vegetable. How to fire-blister tomatoes, cedar-plank eggplant, hay-smoke lettuce, spit-roast brussels sprouts on the stalk, grill corn five ways-even cook whole onions caveman-style in the embers. And how to put it all together through 115 inspired recipes. Plus chapters on grilling breads, pizza, eggs, cheese, desserts and more. PS: While vegetables shine in every dish, this is not a strictly vegetarian cookbook-yes, there will be bacon. "Raichlen's done it again! I am so happy that he has turned his focus to the amazingly versatile yet underrated world of vegetables, creating some of the most exciting ways to use live fire. If you love to grill and want to learn something new, then this is the perfect book for you. Steven is truly the master of the grill!" -Jose Andres, Chef and Humanitarian "Destined to join Steven Raichlen's other books as a masterpiece. Just thumb through it, and you'll understand that this is one of those rare must-have cookbooks-and one that planet Earth will welcome." -Nancy Silverton, Chef and Owner of Mozza restaurants America's grilling guru offers a primer for how to grill vegetables - with lots of creative flavors and techniques - whether you're eating main dishes that highlight vegetables, or you're rounding out the barbecue menu with grilled garden-fresh sides. Not a vegetarian book, but vegetable-forward (and with vegetarian and vegan adaptations). Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Brisket Chronicles; Project Fire; Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen's Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy. Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com. CONTENTS: INTRODUCTION Intro Grill green like a pro in 8 easy steps: Select the right grill Find your fuel Gather your gear Master the basic grilling and smoking techniques Fire it up Dial in the right temperature Orchestrating your grill session How grilling vegetables differs from grilling meats and seafood RECIPES Kylie: M = recipes that contain meat; S = recipes that contain seafood STARTERS AND PASS-AROUNDS M Gaucho breakfast (grilled portobello eggs, crispy ham, and raisin chimichurri) Shiitakes channeling bacon Wood grilled bruschetta with fire-blistered tomatoes With grilled grapes and goat cheese Spicy smoked chickpeas Padron pepper poppers Tuscan edamame Grilled radishes with Roquefort butter Crispy grilled kale with poor man's parmesan S Grilled asparagus with bagna cauda Wood-grilled avocados with salbitxada with Pepperdew salsa Tofu channeling ham DIPS AND CHIPS Smoked guacamole with chia seed totopos Fire-roasted pepper pim

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