Charred: The complete guide to vegetarian grilling and barbecue (Hardback)
  • Charred: The complete guide to vegetarian grilling and barbecue (Hardback)
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Charred: The complete guide to vegetarian grilling and barbecue (Hardback)

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£16.99
Hardback 160 Pages / Published: 30/05/2019
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The past few years have seen an explosion of interest in cooking over fire, with cooks all over the world seeking to get elemental in their cooking. But fire and smoke doesn't always have to be about hunks of meat. Chargrilling and barbecue are a fantastic way of getting the maximum flavour out of versatile vegetables.

If you're bored of beefburgers, or if you're vegetarian and want more than scorched sweetcorn and chewy halloumi, then Charred offers up over 70 original, exciting recipes to cater for all your veggie BBQ needs. With sections on Stuffed and wrapped veg, Burgers and fritters, Kebabs, Low, slow and smoked, and Sharing Platters, the vegetarian dishes will be the highlight of every meal, with the likes of whole roast cauliflower drenched in spiced garlic butter, griddled radicchio with burrata and figs, or corn on the cob with Cambodian coconut, lime and chilli.

Live-fire and BBQ expert Genevieve Taylor has developed these inventive, sensational dishes so that they can just as easily be cooked in a grill pan or conventional oven, year-round. Celebrate the magic that happens when glorious veg meet flame!

Publisher: Quadrille Publishing Ltd
ISBN: 9781787134270
Number of pages: 160
Weight: 680 g
Dimensions: 225 x 175 x 20 mm
Edition: Hardback


MEDIA REVIEWS
Give your veg some fire and smoke with Genevieve Taylor's vibrant recipes. * Daily Telegraph *
Search under "courgette", actually, if you get your hands on Charred, the new vegetarian grilling and barbecue book from British livefire-cooking expert Genevieve Taylor, who aims to 'explode the myth that good BBQ has to be all about Man vs. Meat'. * The Wall Street Journal *

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“Must have.”

Incredible book, as someone with a good few years experience with bbq and vegetarian food this has still taught me a lot.
Im normally the sort of cook that opens a cook book and instantly thinks of a way I'd make... More

Hardback edition
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