Stay for Supper
Laid-back Vegetarian Food to Share
Seiten
2025
Hardie Grant Books (UK) (Verlag)
978-1-78488-728-5 (ISBN)
Hardie Grant Books (UK) (Verlag)
978-1-78488-728-5 (ISBN)
Relaxed vegetarian cooking that nourishes and excites, turning every mealtime – whether feeding two or a crowd – into a celebration of simple ingredients cooked joyfully and cooked well.
Whether you're feeding two, four or ten, Stay for Supper shows you how it can be effortlessly delicious.
Xanthe's laid-back style of cooking centres around the idea that every meal should be a celebration of the food we're eating and a chance to enjoy the people we're eating with. Stay for Supper is a collection of vegetarian dishes from the queen of supper clubs, with recipes that can be scaled up or down or paired with other recipes, depending on how many you're feeding.
There are simple dishes like White Miso Butter Beans, Eggs and Soldiers with Asparagus, Crunchy Bean and Summer Veg Salad or Chocolate Chip and Almond Butter Cookies, alongside recipes to savour cooking like New Potato Frittata with a Fresh Herb Salad, Tomato, Aubergine and Mozzarella Lasagne, and Xanthe's iconic Meringue Tower.
With pairing ideas for every recipe and four seasonal menus to use as inspiration, Xanthe's tips will have you hosting simply and joyfully. And using few ingredients cleverly, cooking with what's in season and enjoying the process will fill your table with nourishing, plentiful and delicious dishes.
Whether you're feeding two, four or ten, Stay for Supper shows you how it can be effortlessly delicious.
Xanthe's laid-back style of cooking centres around the idea that every meal should be a celebration of the food we're eating and a chance to enjoy the people we're eating with. Stay for Supper is a collection of vegetarian dishes from the queen of supper clubs, with recipes that can be scaled up or down or paired with other recipes, depending on how many you're feeding.
There are simple dishes like White Miso Butter Beans, Eggs and Soldiers with Asparagus, Crunchy Bean and Summer Veg Salad or Chocolate Chip and Almond Butter Cookies, alongside recipes to savour cooking like New Potato Frittata with a Fresh Herb Salad, Tomato, Aubergine and Mozzarella Lasagne, and Xanthe's iconic Meringue Tower.
With pairing ideas for every recipe and four seasonal menus to use as inspiration, Xanthe's tips will have you hosting simply and joyfully. And using few ingredients cleverly, cooking with what's in season and enjoying the process will fill your table with nourishing, plentiful and delicious dishes.
Xanthe Ross is a home cook, supper club host and vegetable grower based in London. After training at Ballymaloe Cookery School, she has worked in restaurant kitchens such as The Pig Hotel and shares recipes and aspirational lifestyle content with her Instagram audience. Xanthe uses her passion and interest in food sustainability, seasonality, nutrition and simple – mostly vegetarian – cooking to show people that healthy and delicious food doesn’t need to be complicated.
| Erscheinungsdatum | 09.04.2025 |
|---|---|
| Zusatzinfo | Full-colour Photography |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 180 x 255 mm |
| Gewicht | 782 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 1-78488-728-5 / 1784887285 |
| ISBN-13 | 978-1-78488-728-5 / 9781784887285 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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