How to Grill Vegetables
Author: Steven Raichlen
Publisher: Workman Publishing Co
Date: May 11, 2021
It’s hard to believe there was a time when grilling and barbecue weren’t ubiquitous American obsessions. Enter Steven Raichlen, whose The Barbecue! Bible®—the IACP Award–winning homage to live-fire cooking first published in 1998—launched a revolution in American grilling. The renowned barbecue authority has written more than 30 books, including the New York Times bestselling Project Smoke and Planet Barbecue and the multimillion-copy How to Grill. Raichlen’s books have won five James Beard Awards and three IACP Awards, and have been translated into 17 languages. And now comes How To Grill Vegetables, a stunning, innovative, and game-changing collection of recipes and techniques for grilling an inspiring array of vegetable-forward dishes.
An international TV personality, Raichlen hosts the popular public television series Project Fire, Project Smoke, Primal Grill, and Barbecue University; Le Maître du Grill and Les Incontournables de BBQ in Quebec; and the Italian TV show Steven Raichlen Grills Italy. His latest venture is Project Fire, Season 3. Raichlen founded and runs Barbecue University at the Montage Palmetto Bluff in South Carolina and has lectured on the history of barbecue at the Smithsonian Institution, Library of Congress, and Harvard, among many other institutions. In 2016, he was inducted into the Barbecue Hall of Fame.
Steven Raichlen’s research has taken him to more than 60 countries on six continents to document how people grill in different cultures. An award-winning journalist, he writes regularly for the New York Times and has written for the Wall Street Journal, Esquire, GQ, and all the major food magazines. He ushered in the modern age of live-fire cooking, and his work has birthed a generation of writers, restaurants, and grilling enthusiasts.
Raichlen received a Thomas J. Watson Foundation Fellowship to study medieval cooking in Europe and was also awarded a Fulbright. He holds a degree in French literature from Reed College and trained at Le Cordon Bleu and La Varenne cooking schools in Paris. He and his wife divide their time between Miami, Florida, and Martha’s Vineyard, Massachusetts. You can visit him online at barbecuebible.com / Twitter: @sraichlen / Instagram: @stevenraichlen / facebook.com/stevenraichlen.