Red, White, and 'Que (Hardcover)

Farm-Fresh Foods for the American Grill

By Karen Adler, Judith Fertig

Running Press Adult, 9780762461295, 220pp.

Publication Date: May 2, 2017

List Price: 25.00*
* Individual store prices may vary.


For all-American flavors, look no further than your own backyard garden for meals that are grill and barbecue-friendly: all hail the red, white, and 'que!

The authors of The Gardener and the Grill are back in the backyard with garden-fresh grilling like never before. Each recipe makes the most of seasonal American ingredients and flavors like bourbon, blackberries, country ham, maple syrup, pomegranates, craft beer, and sweet onions. Throw these recipes on the grill:
  • Barbecuer's White Bean Cassoulet
  • Root Beer Ribs

About the Author

Karen Adler and Judith Fertig are the BBQ Queens. Experts on grilling and barbecuing, they've written dozens of books on their favorite recipes and best grilling methods, including The Gardener and the Grill, Patio Pizzeria, and BBQ Bistro. The fabulous pair has appeared on the Food Network and Better Homes & Gardens TV, and they both share their skills in grilling classes that have reached over 75,000 students. Today with tongs in hand, they're grilling and barbecuing away in Kansas City, Kansas.

Praise For Red, White, and 'Que: Farm-Fresh Foods for the American Grill

"Their relaxed, enthusiastic style marries innovation with time-honored traditions, and they offer just enough info on technique-basics and a bit more, like the skinny on utensils, gas and charcoal grills and American woods that can give your food that special taste of place-to make new grillers happy and keep scorched old-hands interested. These grilling gals really know their stuff."—-BookPage 2017 Top Pick in Cookbooks

"... the kind of book you'll turn to when you're in the mood to eat something you just know is going to be good. Their salad chapter alone is worth the price of admission, with 17 different craveable entries, including Grilled Peaches, Country Ham, and Frisée with Sorghum Drizzle and Blistered Green Beans with Buttermilk Dressing. As with these examples, many of the recipes take something familiar and give it a neat update or twist."—-Fine Cooking