Vegetables: Delicious recipes for roots, bulbs, shoots & stems (hardcover)

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eBay item number:296512915683
Last updated on Apr 01, 2025 19:15:02 PDTView all revisionsView all revisions

Item specifics

Condition
Like New: A book that looks new but has been read. Cover has no visible wear, and the dust jacket ...
Artist
ExcelDna.Integration.ExcelEmpty
ISBN
9781788792103
Book Title
Vegetables : Delicious Recipes for Roots, Bulbs, Shoots and Stems
Publisher
Ryland Peters & Small
Item Length
9.2 in
Publication Year
2020
Format
Hardcover
Language
English
Illustrator
Yes
Item Height
0.7 in
Author
Mat Follas
Features
New Edition
Genre
Cooking, Gardening
Topic
Health & Healing / General, Specific Ingredients / Vegetables, Vegetables
Item Weight
25.5 Oz
Item Width
7.5 in
Number of Pages
176 Pages

About this product

Product Identifiers

Publisher
Ryland Peters & Small
ISBN-10
1788792106
ISBN-13
9781788792103
eBay Product ID (ePID)
9038585919

Product Key Features

Book Title
Vegetables : Delicious Recipes for Roots, Bulbs, Shoots and Stems
Number of Pages
176 Pages
Language
English
Topic
Health & Healing / General, Specific Ingredients / Vegetables, Vegetables
Publication Year
2020
Features
New Edition
Illustrator
Yes
Genre
Cooking, Gardening
Author
Mat Follas
Format
Hardcover

Dimensions

Item Height
0.7 in
Item Weight
25.5 Oz
Item Length
9.2 in
Item Width
7.5 in

Additional Product Features

Intended Audience
Trade
Dewey Edition
23
Dewey Decimal
641.65
Edition Description
New Edition
Synopsis
This collection of wow-factor vegetable dishes can all be enjoyed by flexitarians, vegetarians and non-veggies alike., It's time to turn foods that used to be relegated to side dishes into the stars of the show. In this book, chef Mat Follas uses his culinary skill and understanding of flavor to bring together a selection of wow-factor plant-based recipes to be enjoyed by flexitarians, vegetarians, vegans, and non-veggies alike. Organized by produce type, there are delicious ways to enjoy everything from roots, squash, and brassicas to shoots, stems, and funghi. Choose from Smoked Parsnip, Pear & Stilton Salad, Moroccan Roasted Cauliflower, Kale Gnocchi with Kale Chips, Goat Cheese & Marjoram Ravioli Marinara, Rainbow Chard & Comté Quiche, Artichoke Frittata, and Champagne Mushrooms. Vegan substitutions are suggested wherever possible and Mat's ingenious recipes for Dairy-free Cheese and Cream and No-egg Mayo,make switching out the dairy easy. Mat also shares the secrets of his Chef's Storecupboard--tasty recipes for sauces, relishes, pickles, and dressings--designed to give your veggie dishes a flavor boost., This collection of wow-factor vegetable dishes can all be enjoyed by flexitarians, vegetarians and non-veggies alike. It's time to turn foods that used to be relegated to side dishes into the stars of the show. In this book, chef Mat Follas uses his culinary skill and understanding of flavor to bring together a selection of wow-factor plant-based recipes to be enjoyed by flexitarians, vegetarians, vegans, and non-veggies alike. Organized by produce type, there are delicious ways to enjoy everything from roots, squash, and brassicas to shoots, stems, and funghi. Choose from Smoked Parsnip, Pear & Stilton Salad, Moroccan Roasted Cauliflower, Kale Gnocchi with Kale Chips, Goat Cheese & Marjoram Ravioli Marinara, Rainbow Chard & Comté Quiche, Artichoke Frittata, and Champagne Mushrooms. Vegan substitutions are suggested wherever possible and Mat's ingenious recipes for Dairy-free Cheese and Cream and No-egg Mayo, make switching out the dairy easy. Mat also shares the secrets of his Chef's Storecupboard--tasty recipes for sauces, relishes, pickles, and dressings--designed to give your veggie dishes a flavor boost., This collection of wow-factor vegetable dishes can all be enjoyed by vegetarians and non-veggies alike. More than ever before modern chefs use interesting new cooking techniques and ingredients to boost texture, add depth of flavor and make so much more of humble carrots, kale, and cauliflower. Vegetable dishes are storming the menus at some of the world's best restaurants where chefs are treating fresh vegetable produce with the reverence it deserves. Organized by type of produce, there are recipes for root veg, alliums and bulbs, potatoes and squash, legumes and pods, sweet vegetables, shoots and stems, mushroom and funghi, as well as basic recipes for a well-stocked chef's storecupboard. Choose from Smoked Parsnips with Blue Cheese, Cauliflower & Truffle Pate, Kale Gnocchi, Kimchi, Spring Pistou Soup, Nettle & Wild Garlic Soup with Gruyere Toasts, Red Onion Tarte Tatin, Pea Panna Cotta, Pizza Bianca, Spaghetti Puttanesca, Champagne Mushrooms, Fennel & Roast Tomato Lasagne or a selection of versatile sauces, ketchups, chutneys, pickles, pestos, and oils.

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plumcirclebooks

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PlumCircle sells quality books, publisher overstocks & remainders, for low prices. We ship your items within one business day. Our feedback shows our commitment to our customers.
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