- Print Length: 416 Pages
- Publisher: Ten Speed Press
- Publication Date: May 14, 2013
- Language: English
- ISBN-10: 1607744724
- ISBN-13: 978-1607744726
- ISBN-10: 0449015947
- ISBN-13: 978-0449015940
- File Format: EPUB
I’ve lost count of all the friends I’ve turned onto the salad with tahini dressing and don’t even get me started on the mushroom ragout with polenta – I will not stop talking about how incredibly tasty it is. And the best thing? That’s just the beginning. I’ve cooked my way through about half of this gorgeously presented (fabulous photography) cookbook and have loved every single dish I made. In fact, a lot of them have become fast family faves, our 4yo included!! What I love most, though, is how F-W manages to enable the home cook to take everyday, familiar ingredients and transform them into something spectacularly tasty. For example, flavouring the milk you cook your polenta in – so simple, so delicious, but you have to think of it. So glad F-W did and has passed on his tricks in this beautiful book of deliciousness. Highly recommended!
A comprehensive collection of 200+ recipes that embrace vegetarian cuisine as the centerpiece of a meal, from the leading food authority behind the critically acclaimed River Cottage series.
Pioneering champion of sustainable foods Hugh Fearnley-Whittingstall embraces all manner of vegetables in his latest cookbook, an inventive offering of more than two hundred vegetable-based recipes, including more than sixty vegan recipes. Having undergone a revolution in his personal eating habits, Fearnley-Whittingstall changed his culinary focus from meat to vegetables, and now passionately shares the joys of vegetable-centric food with recipes such as Kale and Mushroom Lasagna; Herby, Peanutty, Noodly Salad; and Winter Stir-Fry with Chinese Five-Spice.
In this lavishly illustrated cookbook, you’ll find handy weeknight one-pot meals, pure and simple raw dishes, and hearty salads as well as a chapter of meze and tapas dishes to mix and match. A genuine love of vegetables—from delicate springtime asparagus to wintry root vegetables—permeates River Cottage Veg, making this book an inspiring new source for committed vegetarians and any conscientious cook looking to expand their vegetable repertoire.