125 Fired-Up Recipes to Turn Every Bite into a Backyard BBQ
May 15, 2012
This collection of vegan recipes for the grill is complete with unconventional flavors like Golden Tandoori Seitan, creative vegetable classics like Grilled Corn on the Cob with Lime and Pepper Sauce, and vegetarian versions of meaty favorites. An adequate chapter on grilling basics is followed by an excellent one on preparing tofu, tempeh, seitan, and fruits and vegetables. A well-developed section on cocktails is not surprising from Schlimm (The Tipsy Vegan) but unusual among barbecue books. VERDICT With the heavy emphasis most grilling cookbooks place on meat, vegetarians and vegans may feel resigned to potato salad. Happily, this title delivers a varied, full slate of meal options.
LJ reviewer Audrey Barbakoff is a Librarian at the Bainbridge Island branch of Kitsap Regional Library, WA. Her articles on librarianship have appeared in Public Libraries, American Libraries, and Library Philosophy and Practice, and she has written several forthcoming book chapters
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