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.
Reviewed by 3 customers
Displaying reviews 1-3
Easy to read and innovative recipes.
Every River Cottage book is fantastic and this is just another one to add to my extensive library.
Simple, nutritious veg ideas that are out of left field. Inspiring recipes that make humble veggies a feast.
Number Of Pages: 415
Published: 14th May 2013
Publisher: TEN SPEED PR
Dimensions (cm): 24.917 x 19.736 x 3.734
Weight (kg): 1.43