Title:	How to Grill Vegetables: The New Bible for Barbecuing Vegetables over Live Fire
	Author:	Steven Raichlen
	Published:	May 11, 2021, Workman Publishing
	No. of Pages:	336
	Cover Price:	$37.50 Hardcover $24.95 Paperback, $9.99 Kindle

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I love Steven Raichlen’s cookbooks, and How to Grill Vegetables: The New Bible for Barbecuing Vegetables over Live Fire is no exception. He includes all kinds of important and useful information on his subjects in easy-to-follow chapters (with pictures), and then adds good recipes for using that new information. Grilled vegetables are all the rage right now, and since they are for everyone (carnivores, vegans, vegetarians, etc.) this cookbook is very timely and apropos for today’s cooks. Raichlen explains how grilling vegetables is different from grilling meats, and his information makes it possible for them to be tender and delicious without overcooking them or smoking them until they end up “smelling like ashtrays.”

Not only does Raichlen cover vegetables, but also includes grilled eggs, cheese, fruit, and breads. He includes innovative recipes that vegetable lovers (and everybody else) will actually want to make, and the instructions are easy enough to follow that any cook, from novice to expert, can make picture perfect dishes. Unfortunately, there isn’t a picture of every dish, but the photographs included are beautiful.

Because of this book, I’ve learned that eggplant (a new favorite) can be grilled using less oil and is just as good or better than the fried versions which are used in Moussaka and Italian and Middle Eastern marinated recipes and dips. Incidentally, Raichlen’s Cedar-Planked Eggplant Parmigiana is to die for. He includes dozens of vegetables most of us are familiar with, and gives explicit instructions for grilling them into wonderful side dishes, main dishes, salads, a soup, and even a few desserts.

Most fans of Steven Raichlen (including me) hope he never retires and continues to write excellent cookbooks on grilling, barbecuing, smoking, and outdoor cooking because he is the best – a genius, maybe. His recipes and advice will be valuable to most of us who actually cook and follow his recipes. Five stars, as usual.

Special thanks to NetGalley for supplying a review copy of this book.