Berber&Q on Vegetables: Recipes for Barbecuing, Grilling, Roasting, Smoking, Pickling and Slow-Cooking

Chef, restaurateur, and author (Berber&Q: The Cookbook) Katz brings his distinct style and unique approach to North African– and Middle Eastern–influenced cooking to vegetables. Katz focuses on creating complex and layered flavors by combining techniques like grilling broccoli with pistachios, harissa, and pickled onions. Recipes are organized by a wide range of cooking techniques, which is ideal for readers seeking to experiment with something new—or to not get in over their head on a weeknight. The spotlight is on vegetables, but vegans will have to modify recipes, as many call for dairy or eggs. This is a book for serious vegetarian home chefs looking to learn techniques and infuse new interest into their kitchen. There are often many moving parts within Katz’s dishes, and they can take some time in the kitchen, so this isn’t a book for novice cooks.