In this book, Australian chef Ross Dobson shares his favorite vegetarian barbecue recipes. Beloved classics such as stuffed mushrooms, jacket potatoes, and grilled corn. But also surprising recipes, such as tofu steaks with fresh sambal, potato burgers, and fig skewers. In addition, he offers ideas for snacks, dips, side dishes, and salads, and there is a chapter dedicated to delicious bread. The colorful, flavorful dishes in this book are sure to make every vegetable lover’s mouth water.
Nederlands
Deutsch
English
Français