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River Cottage Veg: 200 Inspired Vegetable Recipesby Hugh Fearnley Whittingstall
Synopses & Reviews
A comprehensive collection of 200+ recipes that embrace vegetarian cuisine as the centerpiece of a meal, from the leading food authority behind the critically acclaimed River Cottage series.
Pioneering champion of sustainable foods Hugh Fearnley-Whittingstall embraces all manner of vegetables in his latest cookbook, an inventive offering of more than two hundred vegetable-based recipes, including more than sixty vegan recipes. Having undergone a revolution in his personal eating habits, Fearnley-Whittingstall changed his culinary focus from meat to vegetables, and now passionately shares the joys of vegetable-centric food with recipes such as Kale and Mushroom Lasagna; Herby, Peanutty, Noodly Salad; and Winter Stir-Fry with Chinese Five-Spice.
In this lavishly illustrated cookbook, you’ll find handy weeknight one-pot meals, pure and simple raw dishes, and hearty salads as well as a chapter of meze and tapas dishes to mix and match. A genuine love of vegetables—from delicate springtime asparagus to wintry root vegetables—permeates River Cottage Veg, making this book an inspiring new source for committed vegetarians and any conscientious cook looking to expand their vegetable repertoire.
"Vegetable cookbooks are becoming all the rage, not only for vegans and vegetarians but for the health-conscious among us. In this glorious celebration of all things vegetal, Fearnley-Whittingstall (River Cottage Cookbook and River Cottage Meat Book) presents one of the most definitive cookbooks available to date on the subject. Dishes are widely appealing with a focus on depth of texture and flavor, running the gamut from sweet to spicy, including updated classics and entirely new recipes. Nearly all 200 recipes are accompanied by full-color photos that will tempt even the most reluctant carnivores and include dishes from around the globe, such as North Africa's chachouka; Mexican tomato and bean soup; and Spanish patatas bravas. Fearnley-Whittingstall offers a varied and unstuffy array of recipes that elevates vegetables from side dishes to main courses, with chapters covering salads, soups, pasta and rice, mezza and tapas, and much more. Kale and mushroom lasagna; spinach, penne, and cheese soufflÃ©; and beet greens and ricotta tarts are some of the brilliant combinations Fearnley-Whittingstall showcases. A handy chapter on cooking from the pantry shows that a minimal number of ingredients can yield tasty nonmeat meals, such as an upside-down onion tart, and an oven-roasted roots frittata. A collection to be treasured — and, more importantly, frequently and thoroughly used — this book will excite, delight, and sate appetites every time." Publishers Weekly (Starred Review) Copyright PWxyz, LLC. All rights reserved.
Notorious carnivore Hugh Fearnley-Whittingstall goes vegetarian in his latest cookbook, an inventive offering of more than 200 vegetarian recipes, with more than 60 vegan recipes. Having undergone a revolution in his personal eating habits, Fearnley-Whittingstall is now passionate about sharing the joys of vegetable-centric food with recipes such as Kale and Mushroom Lasagna; Herby, Peanutty, Noodly Salad; and Winter Stir-Fry with Chinese Five-Spice. There are handy weeknight one-pot meals as well as a chapter of meze and tapas dishes to mix and match. Fearnley-Whittingstall's genuine love of vegetables, bolstered by the River Cottage authority and lavishly illustrated package (nearly every recipe is photographed), make this book an inspiring new source for committed vegetarians and carnivores looking to expand their vegetarian repertoire.
About the Author
HUGH FEARNLEY-WHITTINGSTALL is a renowned British broadcaster, writer, farmer, educator, and campaigner for sustainably produced food. He is the ames Beard Award–winning author of seven books. Hugh established the River Cottage farm in Dorset, England, in 1998. Visit www.rivercottage.net.
Table of Contents
Comfort food & feasts
Pasta & rice
Meze & tapas
Roast, grill & broil
Veg on the go
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