The Great British Vegetable Cookbook (eBook, ePUB)
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An exciting and beautiful new vegetable book by well-known food writer SybilKapoor. The 154 recipes are simple and modern and the book is divided into thefour seasons so that readers are encouraged to cook vegetables when they areat their very best and come into season - especially useful if they grow theirown.Discover an incredible range of vegetable dishes, both as vegetarian optionsand as an accompaniment to meat and fish dishes, with this informative anddetailed cookbook. Each of the 49 featured vegetables is accompanied bypractical information for preparation and culinary notes with optio...
An exciting and beautiful new vegetable book by well-known food writer Sybil
Kapoor. The 154 recipes are simple and modern and the book is divided into the
four seasons so that readers are encouraged to cook vegetables when they are
at their very best and come into season - especially useful if they grow their
own.
Discover an incredible range of vegetable dishes, both as vegetarian options
and as an accompaniment to meat and fish dishes, with this informative and
detailed cookbook. Each of the 49 featured vegetables is accompanied by
practical information for preparation and culinary notes with options for different
ways of cooking. The featured vegetables range from peas and new potatoes
through more unusual produce such as scorzonera and borlotti beans. The book
is packed with atmospheric photography and contains mouth-watering recipes
such as cucumber ice cream, salt-baked celeriac, wild mushroom and barley
risotto, sticky blackcurrant shallots and carrot and cardamom cake.
This is a timely book to tie in with the current renaissance in vegetable
gardening, allotments and community agriculture schemes.
Kapoor. The 154 recipes are simple and modern and the book is divided into the
four seasons so that readers are encouraged to cook vegetables when they are
at their very best and come into season - especially useful if they grow their
own.
Discover an incredible range of vegetable dishes, both as vegetarian options
and as an accompaniment to meat and fish dishes, with this informative and
detailed cookbook. Each of the 49 featured vegetables is accompanied by
practical information for preparation and culinary notes with options for different
ways of cooking. The featured vegetables range from peas and new potatoes
through more unusual produce such as scorzonera and borlotti beans. The book
is packed with atmospheric photography and contains mouth-watering recipes
such as cucumber ice cream, salt-baked celeriac, wild mushroom and barley
risotto, sticky blackcurrant shallots and carrot and cardamom cake.
This is a timely book to tie in with the current renaissance in vegetable
gardening, allotments and community agriculture schemes.
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