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This beautiful vegetable book offers simple, modern recipes, and encourage readers to cook vegetables when they are at their very best and come into season—especially useful if they grow their own. Discover an incredible range of vegetable dishes. Each of the 49 featured vegetables is accompanied by practical information for preparation and culinary notes with options for different ways of cooking. The book is packed with atmospheric photography and contains mouth-watering recipes such as cucumber ice cream, salt-baked celeriac, wild mushroom and barley risotto, sticky blackcurrant shallots and carrot and cardamom cake. This is a timely book to tie in with the current renaissance in vegetable gardening community agriculture schemes. Includes dual measures.
作者簡介
Sybil Kapoor is has won awards for her food writing, including two prestigious Glenfiddich Awards, and two Michael Smith Awards from the Guild of Food Writers. She has was shortlisted for the Food Writer of the Year at the Fortnum & Mason Food and Drink Awards 2013. Her career began as a chef in London and New York. Her books includeLondon: Authentic Recipes Celebrating the Foods of the World and Taste: A New Way to Cook.
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