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Love Vegetables

Delicious Recipes for Vibrant Meals

‘Anna makes food I love to eat. She knows how to bring out the best in every vegetable.’ Anna Jones

Love Vegetables is bursting with sumptuous, fresh and repeatable recipes that will transform the way you perceive vegetables, making them your go-to ingredient for nourishing and adaptable meals.
 
With a focus on teasing out amazing flavour from roots, shoots and leaves with a creative touch, these dishes are both indulgent and satisfying, for a new, vibrant repertoire you’ll want to cook time and again.
 
By shifting vegetables from colourful sides to dynamic centrepieces, author Anna Shepherd shares the insider knowledge she has gained from her many years cooking professionally and working with growers and farmers. Anna shows you just how easy and rewarding it can be to create dishes that are as generous, richly flavoured and sustaining as those with meat or fish.  
 
Organised by vegetable type, focusing first on alliums, hardy and tender greens, potatoes and creamy roots, and then moving on to tougher-to-love roots, tomatoes and peppers, sunny and savoury vegetables and liveners (crispy toppings, herby sauces and punchy salsas).
 
The book includes inspiring recipes such as:


• Sweetheart Red Curry
• Pumpkin & Cheesy Chilli Baked Rice
• Scorched Cucumbers with DIY Burrata
• Five Spiced Mushroom & Walnut Ragu
• Shaved Celeriac & Hazelnut Caesar
• Aubergine Chips with Chopped Salad & Tender Halloumi 
 

Throughout these pages, Anna shares her specialist food knowledge, showing you how to make the most of fresh produce. With delicious and original combinations and useful tips and insights, this unique book will boost your vegetable confidence and truly make you love vegetables.

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‘Anna makes food I love to eat. She knows how to bring out the best in every vegetable.’ Anna Jones

Love Vegetables is bursting with sumptuous, fresh and repeatable recipes that will transform the way you perceive vegetables, making them your go-to ingredient for nourishing and adaptable meals.
 
With a focus on teasing out amazing flavour from roots, shoots and leaves with a creative touch, these dishes are both indulgent and satisfying, for a new, vibrant repertoire you’ll want to cook time and again.
 
By shifting vegetables from colourful sides to dynamic centrepieces, author Anna Shepherd shares the insider knowledge she has gained from her many years cooking professionally and working with growers and farmers. Anna shows you just how easy and rewarding it can be to create dishes that are as generous, richly flavoured and sustaining as those with meat or fish.  
 
Organised by vegetable type, focusing first on alliums, hardy and tender greens, potatoes and creamy roots, and then moving on to tougher-to-love roots, tomatoes and peppers, sunny and savoury vegetables and liveners (crispy toppings, herby sauces and punchy salsas).
 
The book includes inspiring recipes such as:


• Sweetheart Red Curry
• Pumpkin & Cheesy Chilli Baked Rice
• Scorched Cucumbers with DIY Burrata
• Five Spiced Mushroom & Walnut Ragu
• Shaved Celeriac & Hazelnut Caesar
• Aubergine Chips with Chopped Salad & Tender Halloumi 
 

Throughout these pages, Anna shares her specialist food knowledge, showing you how to make the most of fresh produce. With delicious and original combinations and useful tips and insights, this unique book will boost your vegetable confidence and truly make you love vegetables.

Detaljer

Forlag
White Lion Publishing
Innbinding
Innbundet
Språk
Engelsk
Sider
192
ISBN
9780711287808
Utgivelsesår
2024
Format
25 x 18 cm

Om forfatteren

Anna Shepherd is a chef, recipe developer and cookery teacher. 

She has written books on everything from thrilling salads; the versatility of sea salt; show-stopping pies; vegan mid-week dinners; Christmas feasting, sumptuous afternoon tea and cooking with veg boxes. 

Love Vegetables is the first cookbook she’s written under her own name, celebrating how she cooks at home. In it, she makes vegetables taste both indulgent and exciting. 

Her recipes always taste more than the sum of their parts, but, thanks to being a self-taught cook, and her cookery teaching, are always easy to follow and achievable.

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