A collection of 50 recipes for grilled vegetables that work as main dishes and accompanying sauces and dips, with headnotes, with a thorough introduction covering techniques for prep, different types of grilling, and broiler as well as tools.
Brooke Lewy is a SF-based chef and cookbook author. She cooked at Locanda, Delfina, and went to Princeton with Sally Kim. She developed a mum meet-up app and her far-flung family (East Coast, Canada, So Cal, here) is testing the recipes. The first part of her career was spent working for newspapers and magazines in Vietnam and New York City, where she was most notably the Assistant Travel Editor for Cookie Magazine. Seeking change, she worked at UNICEF for two years and spent a year in Brazil, learning Portuguese and studying urban agriculture. Brooke received a master's of International Affairs and Social and Urban Policy from Columbia University's School of International and Public Affairs. There she studied entrepreneurship, social enterprise, strategic management, sustainable agriculture, and urban politics. She has continued to write about food and travel, publishing articles and papers for 10Best (USA Today), GrowNYC, Fathom Away, Alfa Magazine, Matador Travel, the International Labor Organization, the International Institute for Sustainable Development, and The Wall Street Journal.