Publisher's Weekly Review
Barbecue expert Raichlen (The Brisket Chronicles) turns to plant-forward cooking in this comprehensive outing. Raichlen makes his appreciation for global flavors evident in these 153 recipes, with a diverse array of dishes originating from, among elsewhere, Armenia, China, and Germany that are informed by his "Raichlen Rule" that "if something tastes great baked, fried, or sauteed, it probably tastes better grilled." Brussels sprouts on the stalk are given rotisserie treatment and basted with turmeric oil, while a dive into eggs offers them grilled in the shell, Hanoi style, and roasted on bamboo skewers like kebabs. As if his own recipes weren't satisfying enough, Raichlen also riffs on the creations of others, such as vegan duo Rich Landau and Kate Jacoby's smoked tofu and London chef Yotam Ottolenghi's wood-grilled bruschetta. He gives step-by-step explainers on smoking vegetables such as sunchokes--à la patatas bravas--as well as desserts, including dumplings poached in maple syrup. Best practices are consolidated in the opening chapter's "9 Easy Steps," which cover all the basics readers need to know about equipment, fuel, gear, and grilling methods. Perhaps most helpful are his temperature guide for grilling vegetables by density (some need preliminary blanching) and an alphabetical listing of ways to grill produce. Expect expert tips and tweaks in this wide-ranging book. (May)
Booklist Review
Barbecue master Raichlen (The Brisket Chronicles, 2019) has never omitted vegetables in any of his many previous cookbooks, but now he gives full attention to a subject that many avid backyard barbecuers may generally avoid. This aversion has less to do with disapproval of vegetables than with fear of dealing with foods whose shapes and textures demand much different techniques than grilling meat. In Raichlen's universe, grilling vegetables doesn't have to exclude meats; it's just that they're no longer the centerpiece. His creativity manifests itself in all manner of novel creations: spicy broccoli with blue cheese sauce (think Buffalo wings), asparagus bathed in miso-primed olive oil, hay-smoked lettuce salad, and even a vegan Philadelphia "cheesesteak" slathered in a vegan version of Cheez Whiz that Raichlen actually prefers over the original orange goo. Other cheese and egg dishes appear, as does plenty of meat in supporting roles, such as bacon-wrapped jalapeño poppers. As always in his cookbooks, Raichlen provides a wealth of conveniently presented and highly useful information about equipment, ingredients, and techniques to guide both novice and experienced grill-tenders. Color photographs throughout add to the food's appeal. This is a very useful addition to contemporary consumer cookbook collections.
Library Journal Review
Raichlen has written a number of cookbooks on grilling (Project Fire; Project Smoke). His latest resource is about properly grilling vegetables. Raichlen mentions from the start that this isn't necessarily a vegetarian cookbook; there are some vegetarian recipes, such as Charred Winter Squash Tzatziki, but other recipes incorporate bacon and the like. That shouldn't deter all kinds of cooks, though. In addition to recipes, readers will find the general information they need to successfully grill any kind of food. The introduction outlines nine steps to grilling vegetables like a pro; there's also an in-depth guide to tools and other resources for help along the way. Raichlen's writing is conversational in this cookbook, as it is in his others. He often suggests variations or substitutions and offers encouragement to both new and experienced grillers. The book helpfully concludes with an alphabetical list of vegetables and the basic tenets of grilling them. VERDICT 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.--Dawn Lowe-Wincentsen, Oregon Inst. of Technology, Portland
