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 &amp; 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: <ul>
<li>Planked Butternut Squash with Sage and Brie</li>
<li> Grilled Gazpacho</li>
<li>a Blackened Fish Po'Boy with Grilled Green Onion Mayonnaise</li>
<li> Pizza Primavera</li>
<li>Wood-Grilled Shrimp and Yellow Peppers</li>
<li>Tandoori Turkey Burgers</li>
<li> Grill-Baked Apples with Cinnamon Nut Stuffing</li>
</ul>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 &amp; the Grill is the must-have resource for eager and experienced grillers and gardeners alike.

The Gardener & the Grill: The Bounty of the Garden Meets the Sizzle of the Grill

Cookbooks, Food & Wine

Adler, Karen

Fertig, Judith

Cooking by Ingredient

Running Press Adult

When the weather's warm, cooking outside on the grill is no chore. To broaden your grill-marked possibilities beyond chicken and steak, give pizza a whirl. Authors Karen Adler and Judith Fertig walk you through all the steps of preparing the perfect homemade pizza, and then cooking it on a hot grill. It's easy: smaller pizzas go directly onto the grates, cooking in a flash. Larger pizzas can go onto pizza stones or into pizza oven attachments built for gas or charcoal grills. And of course, the vegetable and meat toppings can be cooked on the grill, too, for a fully al fresco meal. Adler and Fertig even suggest grilled salads and sides to round out your meal, using up garden-fresh produce in the process! 
With 100 versatile and easy recipes for flatbreads, bruschetta, and panini, and more, you can choose from the classic Pepperoni and Mushroom Pizza with a Kiss of Smoke and Spinach Artichoke Pizza with Wood Smoke, to the more exotic Thai Shrimp Pizza with Coconut and Chiles or Lebanese Flatbread with Feta, Za'atar, and Chives, as well as gluten-free and vegan twists. Put pizza on the menu (and on the grill) tonight!

Patio Pizzeria: Artisan Pizza and Flatbreads on the Grill

Baking

BBQ Bistro will take your barbecue from yum to ooh-la-la, bringing the charm and flavor of the French bistro to your own backyard. Authors Karen Adler and Judith Fertig share their favorite quick and casual bistro recipes for a hot grill. With recipes like Grilled Salmon Benedict, French Feta and Charentais Melon, Grilled Rib-Eye Steak with Onion Straws, and more! 
BBQ Bistro will expand your barbecue repertoire and encourage you to play with different flavors and techniques, from adding a hint of smoke to cheese, to turning an eggplant into easily grillable paillards, or getting the perfect char on a steak. It also offers classic French sauces, sides, and small plates you can pair with any meal anytime of the year. With tips on grilling and preserving, BBQ Bistro is a must-have for any griller and will satisfy all of your barbeque desires, mais oui!

BBQ Bistro: Simple, Sophisticated French Recipes for Your Grill

Cooking Education & Reference

For all-American flavors, look no further than your own backyard garden for meals that are grill and barbecue-friendly: all hail the red, white, and 'que! The authors of The Gardener and the Grill are back in the backyard with garden-fresh grilling like never before. Each recipe makes the most of seasonal American ingredients and flavors like bourbon, blackberries, country ham, maple syrup, pomegranates, craft beer, and sweet onions. Throw these recipes on the grill: <ul>
<li> Barbecuer's White Bean Cassoulet</li> <li> Root Beer Ribs</li> </ul>

Red, White, and 'Que: Farm-Fresh Foods for the American Grill

Outdoor Cooking

How to barbecue and grill everything from a steak to an apple. 
 This superb collection of recipes for the barbecue and grill is not only bold, it shares many grilling secrets from expert chefs. The recipes deliver flavors that will blow away the toughest critic in the family. 
 Each recipe has tips on how to build that bold flavor before, during and after barbecuing. The authors provide instructions for barbecuing or grilling virtually any food. From planking and rotisserie cooking to barbecuing a whole hog or lamb, from grilling "all piastra" to "alla brace," from stir-grilling to grill-roasting, from grilling foods wrapped in a banana leaf to grilling with a kiss of smoke, and from achieving a "bark" on barbecued pork shoulder to herb grilling, this book reveals all. Bringing a steak to that perfect "black and blue" or any other degree of doneness is easier than ever. 
 Here is a sampling of the recipes, which yield delectable results every time: 
<li>Slow-smoked country-style ribs</li> <li>Black and blue beef sirloin served over greens</li> <li>Red-hot grilled wings with cold Maytag blue cheese dipping sauce</li> <li>Lamb souvlaki with grilled pita bread and Greek yogurt sauce</li> <li>Arctic char with grilled lemon halves</li> <li>Planked shrimp with garlic chive butter and ciabatta</li> <li>Prairie-style smoked bison chili</li> <li>Brie and pepper stuffed portobellos</li> <li>Grilled apple rings with cider bourbon cream sauce.</li> A special chapter is devoted to rubs, brines, mops, sops, bastes, glazes, BBQ sauces, slathers, vinaigrettes, pestos, flavored butters and dipping sauces. Also included are charts for every type of food and cooking technique as well as an encyclopedia of ingredients. 
 This is the home chef's ultimate book on barbecue and grilling.

300 Big and Bold Barbecue and Grilling Recipes

Robert Rose

They say that baseball is the all-American pastime, but in fact outdoor cooking is the hottest culinary trend in the U.S. today. In the first of this new series, THE BEST LITTLE BARBECUE COOKBOOK -- a technique that essentially is slow-cooking over low heat -- features recipes ranging from down-home fare, like ribs, brisket, chicken, and pork shoulder, to more sophisticated dishes, like Golden Apple-Smoked Turkey Breast, Honey-Glazed Acorn Squash, Smoked Goat Cheese with Garden Tomato, and Smoked Rainbow Trout with Pistachio Butter. COMING IN JUNE.

The Best Little Barbecue Cookbook (Best Little Cookbooks)

Celestial Arts

The second book in the new BEST LITTLE COOKBOOKS series is GRILLING uses the simple technique of cooking quickly over high heat over charcoal or hardwood. Hickory-Flavored Pork Patties, Pacific Rim Salmon Fillets, and Stir-Grilled Shrimp with Sugar Snap Peas are just a sampling. And vegetarians should try the Grilled Eggplant with Preserved Basil and Sundried Tomatoes. COMING IN JUNE.

The Best Little Grilling Cookbook (Best Little Cookbooks)

THE BEST LITTLE MARINADES COOKBOOK offers a variety of homemade marinades, pastes, and rubs that add signature flavors before the meat is cooked. Provencal White Wine Marinade, Memphis Rib Rub, and Rosemary-Dijon Paste are just a few that add distinction and depth. COMING IN JUNE.

The Best Little Marinades Cookbook (Best Little Cookbooks)

The BEST LITLLE COOKBOOK series concludes with those essential BBQ Sauces. Kansas City-Style BBQ Sauce, Texas Two-Step Sauce, Apricot-Plum Glaze, Thai Peanut Butter Dipping Sauce, and Carolina Pepper Sauce will please both domestic and exotic palates alike.

The Best Little BBQ Sauces Cookbook

Main Courses & Side Dishes

Hooked on Fish on the Grill

WELLS, CAROLYN

Welch, Rick

Pig Out Pub

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Books by Adler, Karen