Eat Your Veg
Mitchell Beazley (Verlag)
978-1-84533-659-2 (ISBN)
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Eat Your Veg isn't about being a vegetarian. This isn't a vegetarian cookbook. It's a new way of life that celebrates vegetables and puts them at the centre of the plate. Eat Your Veg presents a mix of classics, basics, simple food and show-off dishes that make the most of what's in season. Whether you receive organic food box deliveries, go to farmer's markets or raid what's on special offer at the supermarket, you'll be able to enjoy more veg, every day. With suggestions for your store cupboard and advice on what to eat when, and an incredible variety of vegetables and recipes we've got all the inspiration you'll need - from beetroot soup with cumin and coriander to butternut ravioli with brown butter, and from gratin dauphinoise to asparagus salad with peas, broad beans and mint - all arranged by vegetable in an easy-to-use format.
Arthur Potts Dawson is passionate about good food, eating well and making the most of what's fresh, local and seasonal. He was trained by the Roux brothers, Rowley Leigh and Pierre Koffmann. He went on to be head chef for Ruth Rogers & Rose Gray at the River Cafe, the Soho House Group at Cecconi's, Jamie Oliver at Fifteen and Hugh Fearnley-Whittingstall at River Cottage HQ. He founded London eco-restaurants Acorn House and Water House for the Shoreditch Trust, and the annual Mrs Paisley's Lashings pop-ups with Jo Wood.Arthur has appeared on the BBC's Market Kitchen on numerous occasions, had his own show in C4's latest Food Fight season alongside Gordon, Jamie,Hugh and Heston, and was featured on C4's The People's Supermarket documentary this Spring. Arthur lives in London and Somerset with his partner and two children, and he's working on his next restaurant.
Introduction The Eat Your Veg Larder What's Best When Roots & Tubers Skill: Mash Skill: Roast Bulbs & Stems Feast: Meditteranean Feast: Classic Leaves & Flowers Skill: Gratin Skill: Pickle Fruits & Funghi Skill: Tomato Sauce Feast: Tex-Mex Grill Beans & Pods Feast: Curry Basics Index Acknowledgements
| Erscheint lt. Verlag | 7.5.2012 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 195 x 253 mm |
| Gewicht | 1270 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| ISBN-10 | 1-84533-659-3 / 1845336593 |
| ISBN-13 | 978-1-84533-659-2 / 9781845336592 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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