Root, Stem, Leaf, Flower: How to Cook with Vegetables and Other Plants
Idioma: inglés
Editorial: Quadrille Publishing Ltd, United Kingdom, London, 2020
- Tapa blanda
- Usado
Librería: WorldofBooks, Goring-By-Sea, WS, Reino UnidoWorldofBooks
Vendedor de IberLibro desde 16 de marzo de 2007
Condición: Usado - Bueno
EUR 55,86
Cantidad disponible: 3 disponibles
Añadir al carritoDescripción del artículo del vendedor
Guild of Food Writers Awards, Highly Commended in General Cookbook category (2021)Root, Stem, Leaf, Flower is a cookbook about plants it's about making the most of the land's bounty in your everyday cooking. 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. Root, Stem, Leaf, Flower is 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. With 120 original recipes, every dish captured by acclaimed photographer Andrew Montgomery, and Gill's ideas for using the very best fresh ingredients, Root, Stem, Leaf, Flower is a thoughtful, inspiring collection of recipes that you'll want to come back to again and again. Praise for Time: "I love Gill Meller's food: it is completely his own, and ranges from the (unpretentiously) rarified to the smile-inducingly cosy; indeed, he often seems to fuse the two. his recipes make me want to run headlong into the kitchen." Nigella Lawson "Gill Meller's latest cookbook, Time, is poetic and romantic a string of beautiful recipes guide you through the seasons. Yotam Ottolenghi, GuardianPraise for Gather: "My book of the autumn and possibly of the year. Gather is a perfect expression of something food writers have been trying to define for the past three decades: modern British cooking." Diana Henry "Just stunning. There's no one I'd rather cook for me than Gill and there's not a recipe here I wouldn't eagerly devour." Hugh Fearnley-Whittingstall. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.…
N° de ref. del artículo GOR010971352
- Título
- Root, Stem, Leaf, Flower: How to Cook with Vegetables and Other Plants
- Autor
- Gill Meller
- Editorial
- Quadrille Publishing Ltd, United Kingdom, London
- Año de publicación
- 2020
- Estado
- Very Good
- Encuadernación
- Paperback
- Idioma
- inglés
- ISBN 10
- 1787134334
- ISBN 13
- 9781787134331
- Peso del artículo
- 1338 gramos
- Dimensiones
- 188.0 x 266.0
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.
Root, Stem, Leaf, Flower is 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.
With 120 original recipes, every dish captured by acclaimed photographer Andrew Montgomery, and Gill's ideas for using the very best fresh ingredients, Root, Stem, Leaf, Flower is a thoughtful, inspiring collection of recipes that you'll want to come back to again and again.
“Sinopsis” puede pertenecer a otra edición de este título.
Acerca del autor
Gill Meller is a chef, food writer, food stylist and cookery teacher. Gill has been part of the River Cottage team for over 15 years, working closely with Hugh Fearnley-Whittingstall. He regularly writes for The Guardian and The Observer and has a monthly recipe column in Delicious magazine. Gill has written several award winning and critically acclaimed cookbooks, his latest, Root, Stem, Leaf, Flower ― How to Cook with Vegetables and Other Plants (Quadrille Publishing) is available now.
@gill.meller
www.gillmeller.com
“Acerca de” puede pertenecer a otra edición de este título.
WorldofBooks
Goring-By-Sea, WS, Reino Unido
Vendedor de IberLibro desde 16 de marzo de 2007
Tarifas de envío de Reino Unido a Estados Unidos de America
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|---|---|---|
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In 2002, World of Books Group was founded on an ethos to do good, protect the planet and support charities by enabling more goods to be reused. Since then, we've grown into to a global company pioneering the circular economy. Today, we drive the circular economy through three re-commerce brands: - Wob: Through Wob, we sell. We provide affordable, preloved books and media to customers all over the world. A book leaves our collection of over seven million titles and begins a new chapter every two seconds, enabling more goods to be reused. - Ziffit: Through Ziffit, we buy. We give people around the world the opportunity to contribute to the circular economy, earn money and protect the planet, by trading their unwanted books and media. - Shopiago: Through Shopiago, we help others. By sharing the technology that has grown World of Books Group into the business it is today, we’re helping charities increase revenue and reduce waste through re-commerce.…
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