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  • Running Press Adult

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

Karen Adler, Judith Fertig

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Prose: non-fiction, General cookery & recipes

A colorful American grilling book with seasonal recipes specializing in native ingredients and flavors, using inventive techniques on the backyard grill.

This new title from the authors of THE GARDENER AND THE GRILL is backyard grilling like never before, with an emphasis on the fruits and vegetables usually neglected in favour of steak or barbecued chicken. Each recipe makes the most of seasonal American ingredients and flavors like bourbon, bacon, blackberries, country ham, maple syrup, pomegranates, craft beer, pecans, and sweet onions. In the winter, you can make Ember-Roasted Brussels Sprouts basted with browned butter or Barbecuer's White Bean Cassoulet, and in the warmer months, Planked Chicken Breasts with Chile Lime Sofrito, Root Beer Ribs, and Grilled Banana Splits. And with inventive techniques such as ember roasting and flavoured wood smoke, each recipe is perfect for date nights, family dinners, and tailgate parties.

Celebrate the magic of flame-kissed food on the grill all year round, with vegetables straight from the American garden.

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