Full Description
Fire transforms everything it touches. Plants on Fire proves that works just as well without the meat.
Most outdoor cooking starts and ends with protein. Plants on Fire starts somewhere more interesting — with the question of what fire actually does to an ingredient, and how to use that knowledge to make vegetables, fruits, and plants extraordinary.
The book moves through two parts. First, technique: the principles of smoke, char, heat, and flame as they apply specifically to plant ingredients — the foundational knowledge that turns a good cook into a confident one, whatever they're putting over the fire. Then more than 100 recipes across small dishes, larger plates, and sweets, built to work over gas, charcoal, open fire, or a home smoker. Produce tips, ingredient-specific facts, and whole-ingredient thinking run throughout — because great outdoor cooking is as much about understanding what you're working with as it is about the fire itself.
Bold, sustainable, and genuinely delicious. The BBQ has always been the best seat at the table. This is the book that earns vegetables a place at it.
