I recently connected with blogger and cookbook author Julie Laing of Twice as Tasty, who reached out to request a review copy of The ‘Ohana Grill Cookbook. Julie’s niche is pickling and preserving, in particular making use of every little bit that comes out of your garden. (I am in deep admiration of her gardening skills because I have none.) But for the month of July, she was featuring grilling and thought The ‘Ohana Grill Cookbook would fit in perfectly.
Julie wrote a terrific review of the book (Mahalo, Julie!) and I especially loved that she discussed how she made her own adaptations to use what she had on hand, which is totally in line with the way I cook myself. She also asked if she could run one of the recipes on her blog, so Adrienne and I shared the Grilled Tofu and Veggies recipe, which you find now at Twice as Tasty. Julie has lots of really excellent tips for grilling in general and making substitutions, so be sure to check out her post.
As much as I’m not a fan of pickles or fermented things, I have to say that I’m intrigued by Julie’s cookbook, The Complete Guide to Pickling, and I’ll have to get my hands on one to try out some of her recipes. Shake really loves pickles, and so does my mom. I’ve been developing more of an appreciation for certain types of pickles and I’m particularly drawn to the chapter on sauces. If you’ve tried any of Julie’s recipes, I’d love to hear your thoughts!
Also, I’ve neglected to mention that I set up a page to collect all the reviews and lovely things people have said about The ‘Ohana Grill Cookbook. Take a peek! The interview with Ken Fong at Asian America Podcast was exceptionally fun (and you can hear me do my “podcast voice”), and Chelsea Madren, the OC Food Diva, was kind enough to video three recipe walk-throughs so you can see just how easy it is to make these dishes.