The Gardener and the Grill
by Karen Adler and Judith Fertig (Running Press, $20, 224 pp)When I first glanced at this book, I was a little confused, because it seemed to me that the recipes in many cases did not need to be made on the grill; in fact, many might have been more easily made on the stove. Then, as the Texas weather began to heat up, I realized I had been looking at this book the wrong way round: the pertinent idea here is to take the cooking task outside, to the grill, where it can be done without needlessly heating up the house. In addition to obvious dishes like flank steak with grilled peppers and onions, or grilled salmon, dishes as diverse as marinara sauce, tomatillo salsa, pizza, and stuffed peppers have been re-imagined for the grill. Not to mention the main thrust of the book: recipes for grilling every conceivable garden vegetable! To this end, the authors have put together a really useful collection of rubs, marinades, and dressings which are all quick, no-nonsense, and really delicious. All in all, it is the book’s well-rounded approach that makes is so special; it’s a grilling book that looks at the entire meal instead of focusing primarily on meat. From appetizers to salad, vegetable sides, main dishes, and even dessert, it can all be done exquisitely on the grill.
This article appears in June 1 • 2012.
