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The Gardener & the Grill: The Bounty of the Garden Meets the Sizzle of the Grill
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:
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.
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:
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.
224 pages, Paperback
First published January 1, 2012
18 people are currently reading
78 people want to read
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Displaying 1 - 9 of 9 reviews
May 3, 2016
This book is so fabulous!! if you like fresh garden food, buy this book! I borrowed it from the library but I plan on buying it asap.
May 22, 2012
This looks interesting - I'd certainly never heard of grilled pound cake before! Grilling fruit is intriguing. I plan to check this book out more in depth.
September 18, 2012
Before grills and barbeques were banned on this property, I used to a lot of grilling. Unlike many of my neighbors who would light their grill and drift back inside while a fire volcano raged outside, I stayed outside when I did things to make sure things safe. Thanks to the stupidity of a resident on another property, the grilling days are over according to our management company.
When I was grilling I never did try to do anything produce wise besides cooking potatoes or ears of corn wrapped in foil. I knew there were plenty of other things to try, but didn’t have the knowledge base to give them a shot. That is the point of this book with the subtitle, The Bounty Of The Garden Meets The Sizzle Of The Grill.
This is a book designed to help the novice or experienced cook. After an acknowledgement page and a brief introduction it is on the some basic knowledge sections. From “Speciality Grilling Techniques” (pages 8-9) to the first chapter on what you should have in your pantry, the information is basic and helpful. The first chapter covers various seasonings, rubs, vinaigrettes and other things designed to get the more out of the produce on the grill. There is a lot of cover here and serves as a foundation for the rest of the book. Even experienced cooks can pick up some tips in this section.
It is on to the actual recipes with “Chapter 2: Appetizers.” Beginning on page 46 the chapter takes you through things such as “Charred Eggplant and Tarragon Spread” (page 54), “Prosciutto-Wrapped Asparagus Spears” (page 62) and “Grilled Polenta with Stir-Grilled Garlic Greens” (page 77) among others. While numbers of servings on each dish are noted, there is not any other nutritional information with these recipes. Pictures are scattered throughout the book, and color is used as background on many pages making the small text occasionally hard to read.
“Chapter 3: Sandwiches, Flatbreads, & Pizzas” begins on 78. “Grilled Garden Loaf” (page 81) using Italian bread, “Grilled Chicken Ciabatta with Romesco and Baby Greens” (page 86) and “Pizza Primavera” (page 99) are just a few of the delectable choices here.
Maybe you are more interested in a soup or salad? They are covered next in “Chapter 4: Soup & Salad.” The chapter begins on page 106 with salads such as “Plank-Roasted Pear Salad with Blue Cheese and Walnuts” (age 113) and others before hitting the soups. Many soups to choose from such as “Grilled Gazpacho” (page 126), “Smoked and Smashed Sweet Potato Soup” (pages 132-133) among others.
“Chapter Five: Meat, Poultry, & Fish” comes next and isn’t just about cooking a hamburger or steak along with a tomato or two. Recipes for “Skewed Chicken Saltimbocca” (page 137), “Baja Fish Tacos” (page 148) and “Blackened Beef with Thai Chile Noodles and Baby Bok Choy” (page 154) among others are here.
That leads one to “Chapter 6: Vegetable Sides” which starts on page 158. “Charred Green Beans with Lemon Verbena Pesto” (page 164), “Grilled Purple Sprouting Broccoli with Garlic Anchovy Dipping Sauce” (page 169) and “Grilled Roasted Stuffed Peppers” (page 178) among others are here.
The sweet tooth gets indulged in a chapter devoted to it. “Chapter 7: Fruits and Desserts” begins on page 186 and takes one thorough a flavorful ride. Among numerous choices are “Grilled Grapefruit with Brown Sugar Rum Butter“(pages 190-191) and “Skewered Strawberry & Marshmallow S’mores” (pages 196-197). The chapter serves as a fitting close to the book.
A ten page index rings the 224 page book to a close.
While the lack of nutritional information is a definite negative to the book, overall, the book is well done. It showcases flavor variety in each chapter while also using recipes at various skill levels. The result is a cookbook that is not only a good resource for those using their grill, but a source of something good for every meal.
The Gardener & The Grill: The Bounty Of The Garden Meets The Sizzle Of the Grill
Karen Adler and Judith Fertig
Running Press (Perseus Books Group)
http://www.runningpresscooks.com
April 2012
ISBN# 978-0762441112
Paperback (also available in e-book form)
224 Pages
$20.00
Material supplied by the good folks of the Plano, Texas Public Library System.
Kevin R. Tipple ©2012
Book Reviews and More... http://kevintipplescorner.blogspot.com/
When I was grilling I never did try to do anything produce wise besides cooking potatoes or ears of corn wrapped in foil. I knew there were plenty of other things to try, but didn’t have the knowledge base to give them a shot. That is the point of this book with the subtitle, The Bounty Of The Garden Meets The Sizzle Of The Grill.
This is a book designed to help the novice or experienced cook. After an acknowledgement page and a brief introduction it is on the some basic knowledge sections. From “Speciality Grilling Techniques” (pages 8-9) to the first chapter on what you should have in your pantry, the information is basic and helpful. The first chapter covers various seasonings, rubs, vinaigrettes and other things designed to get the more out of the produce on the grill. There is a lot of cover here and serves as a foundation for the rest of the book. Even experienced cooks can pick up some tips in this section.
It is on to the actual recipes with “Chapter 2: Appetizers.” Beginning on page 46 the chapter takes you through things such as “Charred Eggplant and Tarragon Spread” (page 54), “Prosciutto-Wrapped Asparagus Spears” (page 62) and “Grilled Polenta with Stir-Grilled Garlic Greens” (page 77) among others. While numbers of servings on each dish are noted, there is not any other nutritional information with these recipes. Pictures are scattered throughout the book, and color is used as background on many pages making the small text occasionally hard to read.
“Chapter 3: Sandwiches, Flatbreads, & Pizzas” begins on 78. “Grilled Garden Loaf” (page 81) using Italian bread, “Grilled Chicken Ciabatta with Romesco and Baby Greens” (page 86) and “Pizza Primavera” (page 99) are just a few of the delectable choices here.
Maybe you are more interested in a soup or salad? They are covered next in “Chapter 4: Soup & Salad.” The chapter begins on page 106 with salads such as “Plank-Roasted Pear Salad with Blue Cheese and Walnuts” (age 113) and others before hitting the soups. Many soups to choose from such as “Grilled Gazpacho” (page 126), “Smoked and Smashed Sweet Potato Soup” (pages 132-133) among others.
“Chapter Five: Meat, Poultry, & Fish” comes next and isn’t just about cooking a hamburger or steak along with a tomato or two. Recipes for “Skewed Chicken Saltimbocca” (page 137), “Baja Fish Tacos” (page 148) and “Blackened Beef with Thai Chile Noodles and Baby Bok Choy” (page 154) among others are here.
That leads one to “Chapter 6: Vegetable Sides” which starts on page 158. “Charred Green Beans with Lemon Verbena Pesto” (page 164), “Grilled Purple Sprouting Broccoli with Garlic Anchovy Dipping Sauce” (page 169) and “Grilled Roasted Stuffed Peppers” (page 178) among others are here.
The sweet tooth gets indulged in a chapter devoted to it. “Chapter 7: Fruits and Desserts” begins on page 186 and takes one thorough a flavorful ride. Among numerous choices are “Grilled Grapefruit with Brown Sugar Rum Butter“(pages 190-191) and “Skewered Strawberry & Marshmallow S’mores” (pages 196-197). The chapter serves as a fitting close to the book.
A ten page index rings the 224 page book to a close.
While the lack of nutritional information is a definite negative to the book, overall, the book is well done. It showcases flavor variety in each chapter while also using recipes at various skill levels. The result is a cookbook that is not only a good resource for those using their grill, but a source of something good for every meal.
The Gardener & The Grill: The Bounty Of The Garden Meets The Sizzle Of the Grill
Karen Adler and Judith Fertig
Running Press (Perseus Books Group)
http://www.runningpresscooks.com
April 2012
ISBN# 978-0762441112
Paperback (also available in e-book form)
224 Pages
$20.00
Material supplied by the good folks of the Plano, Texas Public Library System.
Kevin R. Tipple ©2012
Book Reviews and More... http://kevintipplescorner.blogspot.com/
June 8, 2022
I literally could not put this down and read the entire thing in one sitting! Very helpful.
September 13, 2012
A nice collection of ideas for vegetarians and flexitarians that includes recipes/instructions to grill ingredients I know I don't often think to grill. I hope to return to this title and explore it in more detail next season. I believe my neglected grill will enjoy the attention these recipes inspire throughout the growing season, not just at harvest time. The photographs are drool-worthy and I appreciate the gardening tidbits found throughout the text.
August 16, 2015
During this time of year I'm always looking for new ways to use some of the bounty from my CSA share for any excuse not to turn on the oven. Using the grill gives me the best of both worlds with delicious results.
This cookbook had a lot to offer & had some great ideas not only with fresh seasonal vegetables, but also with the proteins we know & love. None of the recipes seemed needlessly difficult either- most were very simple, a few ingredients to greatness kind of dishes.
This cookbook had a lot to offer & had some great ideas not only with fresh seasonal vegetables, but also with the proteins we know & love. None of the recipes seemed needlessly difficult either- most were very simple, a few ingredients to greatness kind of dishes.
March 23, 2013
I grabbed this from the library and want to make everything in it. I need my own copy!
September 12, 2013
Hard to shift through on kindle, but I'd love to own a tangible copy. Mouthwatering, creative recipes.
June 9, 2016
Got some creative recipes for grilled vegetables (and fruits), marinades and sauces. Omnivores will enjoy the meat chapter as well, but this is primarily produce (garden) oriented.
Displaying 1 - 9 of 9 reviews