The Gardener & The Grill ($20.00, 192 pages) by Karen Adler and Judith Fertig, shows grilling from a new and different angle. The book takes a “garden to grill” sustainability approach, by choosing only the best plants for growing and cooking on the grill. These will accompany grilled meat favorites or can be served as meal of their own. All 125 recipes for soups, skewers, salad and other entrees contain fresh ingredients capable of growing right in the readers’ backyards.

Running Press Book Publishers, 2300 Chestnut Street, Philadelphia, PA, 19103,

Published by WholeFoods Magazine Online (online 6/27/12)