Red, White, and 'Que: Farm-Fresh Foods for the American Grill by Karen Adler and Judith Fertig

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0762461292
  • ISBN 13 9780762461295
  • Published May 02 2017
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Running Press

Publishers Text


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 favor 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 flavored 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.


Other cookbooks by this author