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Root, stem, leaf, flower : how to cook with vegetables and other plants

Meller, Gill2020
Books, Manuscripts
Making small changes to the way we cook and eat can both lessen the impact we have on the environment and dramatically improve our health and wellbeing: good for us and for future generations to come. Making plants and vegetables the focus of your meals can improve your cooking exponentially - they provide a feast of flavours, colours and textures. This book presents a true celebration of seasonal vegetables and fruit, packed with simple and surprisingly quick vegetarian recipes. With roots, we think of the crunch of carrots, celeriac, beetroot. From springtime stems like our beloved asparagus and rhubarb, through leaves of every hue (kale, radicchio, chard), when the blossoms become the fruits of autumn apples, pears, plums the food year is marked by growth, ripening and harvest.
Main title:
Root, stem, leaf, flower : how to cook with vegetables and other plants / Gill Meller ; photography by Andrew Montgomery.
Author:
Meller, Gill, authorMontgomery, Andrew, 1969-, photographer (expression)
Imprint:
London : Quadrille, 2020.
Collation:
319 pages : illustrations (colour) ; 28 cm
Notes:
Includes index.
ISBN:
9781787134331 (hbk)
Language:
English
BRN:
2661144
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