About this item
When the weather's warm, cooking outside on the grill is no chore. To broaden your grill-marked possibilities beyond chicken and steak, give pizza a whirl. Authors Karen Adler and Judith Fertig walk you through all the steps of preparing the perfect homemade pizza, and then cooking it on a hot grill. It's easy: smaller pizzas go directly onto the grates, cooking in a flash. Larger pizzas can go onto pizza stones or into pizza oven attachments built for gas or charcoal grills. And of course, the vegetable and meat toppings can be cooked on the grill, too, for a fully al fresco meal. Adler and Fertig even suggest grilled salads and sides to round out your meal, using up garden-fresh produce in the process!With 100 versatile and easy recipes for flatbreads, bruschetta, and panini, and more, you can choose from the classic Pepperoni and Mushroom Pizza with a Kiss of Smoke and Spinach Artichoke Pizza with Wood Smoke, to the more exotic Thai Shrimp Pizza with Coconut and Chiles or Lebanese Flatbread with Feta, Za'atar, and Chives, as well as gluten-free and vegan twists.
About the Author
Karen Adler wears many different hats including her BBQ Queen tiara. She and Judith Fertig launched the BBQ Queens' Big Book of Barbecue - April 2005 - followed by Weeknight Grilling with the BBQ Queens in 2006. Her most recent books with co-author Judith Fertig are Patio Pizzeria-Artisan Pizza and Flatbread on the Grill (April 2014) and Gardener & The Grill (2012) both with Running Press.
Karen is President/Owner of Pig Out Publications, Inc. a wholesaler of BBQ & grill cookbooks (over 275 titles) . Adler is author of 13 cookbooks with 9 titles on the subject of barbecue. Her most recent book is Everything Wild Game Cookbook under the pseudonym of Karen Eagle Visit her website to see all the books that Pig Out offers: www.pigoutpublications.com
Karen's love for cooking began when she married her husband, Dick Adler. Dick is an avid sportsman and hunter. He and Karen hunt upland game birds; fly-fish for trout, and deep sea fish for the catch of the region. With a supply of wild game and fish in their two large freezers, Karen became an excellent game cook through trial and error and sharing recipes with other hunters and their wives.
As a traveling culinary instructor, Karen specializes in outdoor cooking. She has taught cooking classes at Halls-Kansas City, Quincy Steamboat Cooking School in Quincy IL, Dorothy Lane-Dayton OH, KitchenArt-West LaFayette IN, Byerly's-Minneapolis MN, Texas' Central Market Cooking Schools, Marshall Field's Culinary Studio in Chicago, Viking Culinary Centers, The Kansas City Restaurant Association, Cooks of Crocus Hill in St. Paul MN, and The Cleveland RibsFest. Karen teaches classes on American barbecue & grilling, game cookery, and international classes including French and Italian with emphasis on Provencal and Mediterranean cooking.
She has been a celebrity guest chef at the Seattle Grillfest-2002, Charlie Trotter's To Go-Chicago, The American Royal Barbecue Cooking stage-2003, and Traverse City Epicurean Event guest chef and instructor-2004, Food Fair in Bismark ND 2005, Wegmans Food Festival in Allentown PA 2005, Blues & BBQ at Silver Dollar City 2006, and Copia in 2007.
Adler's writing career includes articles in Barbecue Today, Hearth Patio & BBQ Magazine, Cooking Pleasures, Great Grilling, St. Louis Post-Dispatch, and Cooking Club of America/North American Group. She and Judith currently write a bi-monthly BBQ Queen column in Backyard Living magazine.
She has been a spokesperson for the National Catfish Institute.
Karen & Judith were featured in the Kansas City Star summer grill article ' 2004 and 2005, Food & Wine June 2005, and in USA Today-Summer 2004 and Summer 2006. Bon Appetite magazine featured a BBQ Queen recipe in Summer 2006. Southern Living Magazine included them in their November 2006 Thanksgiving issue, too. She and Judith are featured in the June 2004 issue of Midwest Liv
