Penguin Random House Fresh Veggie BBQ

David and Charlotte Bailey are back with a new book focusing on the different ways to cook natural, unrefined and unprocessed vegetarian food on a grill. Exploring a growing market for cooking vegetarian food outdoors, David and Charlotte bring their expertise and show you a wide variety of techniques and recipes for a vegetarian friendly barbecue menu. Fresh Veggie BBQ also includes more practical elements of barbecuing, such as an exploration of the different woods to use, the basics of how to build and light a fire, the different equipment available and variations for charcoal, gas and indoor cooking. So whether cooking on gas, burying packed parcels into hot coals or serving up the perfect summer salad, you’ll be able to create a delicious summer feast. 

Celebrating a healthy outdoors lifestyle with rustic, unfussy food and lots of charred, smoked, woody and robust flavours that meat-eaters and vegans alike will devour, recipes include Sticky Tempeh ‘Ribs’, Miso-glazed Aubergine, Shiitake and Smoked Tofu Skewers, Ember-roasted Pumpkin Tagine and Chipotle Barbecue Sauce. For ease of use, chapters focus on the different techniques for cooking with open heat to produce starters, mains and desserts. So whether you have a Dutch oven (Cauldron/Potjie Pot), Skillet/Chapa Barbecue grate, want to cook with skewers or use the cooling embers and ash, you’ll know exactly where to turn to. There are also chapters on Salads, Sauces and Sides and Drinks to make your veggie BBQ sizzle!