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How to Grill Vegetables The New Bible for Barbecuing Vegetables over Live Fire p
US $2.49
ApproximatelyS$ 3.19
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Condition:
Very Good
A book that has been read but is in excellent condition. No obvious damage to the cover, with the dust jacket included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear.
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Shipping:
US $6.99 (approx S$ 8.97) USPS Media MailTM.
Located in: Nevada City, California, United States
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Estimated between Tue, 19 Aug and Thu, 21 Aug
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eBay item number:226653733331
Item specifics
- Condition
- ISBN
- 9781523509843
About this product
Product Identifiers
Publisher
Workman Publishing Company, Incorporated
ISBN-10
1523509848
ISBN-13
9781523509843
eBay Product ID (ePID)
9050381106
Product Key Features
Book Title
How to Grill Vegetables : the New Bibles for Barbecuing Vegetables over Live Fire
Number of Pages
336 Pages
Language
English
Topic
Specific Ingredients / Vegetables, Vegetarian, Methods / Outdoor, General
Publication Year
2021
Illustrator
Yes
Genre
Cooking, House & Home
Book Series
Steven Raichlen Barbecue Bibles Cookbooks Ser.
Format
Trade Paperback
Dimensions
Item Height
0.8 in
Item Weight
37.4 Oz
Item Length
9.1 in
Item Width
8.1 in
Additional Product Features
Intended Audience
Trade
LCCN
2021-010004
Reviews
"A prize" -- The Wall Street Journal "[ How to Grill Vegetables ] will help you bring summer flavor to your plant-based dishes." -- USA Today "Home cooks looking for new ways to add flavor and fun to vegetables will be drawn to this collection; it will be especially beneficial to anyone who's new to grilling and not sure where to start." -- Library Journal "Vegetarians (or anyone motivated to eat more plants) wanting a master class in inspired meatless barbecue should read How to Grill Vegetables" -- Shelf Awareness "Steven Raichlen brings his magic to vegetables, and the results are as refreshing as they are delicious." --Dan Barber, Chef and Co-owner, Blue Hill and Row 7 Seed Company "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!" --José Andrés, 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 "A solid case for bringing more vegetables into the fire- and smoked-stoked realm of the backyard grill" -- The Houston Chronicle "Steven Raichlen's How to Grill Vegetable s is an instant classic that brims with imaginative treatments of fruits and veggies.... the perfect barbecue cookbook." -- Foreword Reviews "[Raichlen's] creativity manifests itself in all manner of novel creations... Raichlen provides a wealth of conveniently presented and highly useful information about equipment, ingredients, and techniques to guide both novice and experienced grill-tenders... This is a very useful addition to contemporary consumer cookbook collections." -- Booklist , starred review, "A prize" -- The Wall Street Journal "[ How to Grill Vegetables ] will help you bring summer flavor to your plant-based dishes." -- USA Today "Home cooks looking for new ways to add flavor and fun to vegetables will be drawn to this collection; it will be especially beneficial to anyone who's new to grilling and not sure where to start." -- Library Journal "Steven Raichlen brings his magic to vegetables, and the results are as refreshing as they are delicious." --Dan Barber, Chef and Co-owner, Blue Hill and Row 7 Seed Company "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!" --José Andrés, 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 "A solid case for bringing more vegetables into the fire- and smoked-stoked realm of the backyard grill" -- The Houston Chronicle "Steven Raichlen's How to Grill Vegetable s is an instant classic that brims with imaginative treatments of fruits and veggies.... the perfect barbecue cookbook." -- Foreword Reviews "[Raichlen's] creativity manifests itself in all manner of novel creations... Raichlen provides a wealth of conveniently presented and highly useful information about equipment, ingredients, and techniques to guide both novice and experienced grill-tenders... This is a very useful addition to contemporary consumer cookbook collections." -- Booklist , starred review, "Steven Raichlen brings his magic to vegetables, and the results are as refreshing as they are delicious." --Dan Barber, Chef and Co-owner, Blue Hill and Row 7 Seed Company "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!" --José Andrés, 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
Dewey Edition
23
Dewey Decimal
641.65
Synopsis
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, From the author of Project Griddle , 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)., 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
LC Classification Number
TX840.B3R355144 2021
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