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Vegetables : Delicious Recipes for Roots, Bulbs, Shoots and Stems by Mat Follas (2020, Hardcover)

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About this product

Product Identifiers

PublisherRyland Peters & Small

ISBN-101788792106

ISBN-139781788792103

eBay Product ID (ePID)9038585919

Product Key Features

Book TitleVegetables : Delicious Recipes for Roots, Bulbs, Shoots and Stems

Number of Pages176 Pages

LanguageEnglish

TopicHealth & Healing / General, Specific Ingredients / Vegetables, Vegetables

Publication Year2020

FeaturesNew Edition

IllustratorYes

GenreCooking, Gardening

AuthorMat Follas

FormatHardcover

Dimensions

Item Height0.7 in

Item Weight25.5 Oz

Item Length9.2 in

Item Width7.5 in

Additional Product Features

Intended AudienceTrade

Dewey Edition23

Dewey Decimal641.65

Edition DescriptionNew Edition

SynopsisThis 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.