Description
| A cook’s guide to the wonderful world of vegetables, season by season. James Strawbridge opens your eyes to more than 40 vegetables, profiling them one by one and sharing innovative new recipes, old classics, and twists on tradition. An advocate of zero-waste cooking, James shows you all the edible parts of each vegetable and suggests ways you can use the different elements in your cooking. Then, learn about each plant and its varieties in more detail before being guided through the best ways to prepare, butcher, and preserve. There are over 120 delicious vegetarian recipes for you to enjoy: main meals, light lunches, and sides. Rustle up one of James’ family favorites, a warming fennel gratin for a cozy fall evening meal, beet dough balls, or carrot and cardamom ice cream–discover how simple ingredients can deliver utmost flavor. Sections on inventive ways to use leftovers, preserving, fermenting, and roasting ideas as well as James’ top tips and “try this” suggestions will inspire you to think of new ways of cooking. A comprehensive vegetable reference and recipe collection that’s a must-have in any cook’s kitchen. |
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