River Cottage head chef Gelf Alderson shows us how to create truly knockout salads using simple, seasonal ingredients Gelf Alderson has spent years serving up original, veg-centric meals to delight the guests at River Cottage. His recipes redefine the idea of salad, as playful flavour pairings, clever techniques and vibrant dressings bring out the very best in seasonal produce. With all the delicious summer fruit and veg coming into season right now, you'll be spoilt for choice with these tantalising recipes. Why not try: * Curried roots, pearled barley and parsley * Merguez roast squash, pears and chicory * Apple with toasted hazelnuts and lime * Leftover lamb, harissa and char-grilled peppers * Lentils with green herbs and lemon Divided into easy chapters like Quick, Hearty, Spicy and Lunchbox, these recipes use everyday ingredients, and give plenty of suggestions for seasonal swaps and delicious alternatives. With more than 80 recipes and countless more variations to be explored, Gelf demonstrates how, with a bit of creativity and flair, simple ingredients can be combined to make truly great salads.

Originally published in 1913, this is a wonderfully detailed and simple guide to, first, growing and then cooking your own vegetables. A hugely useful tome for the kitchen gardener, written with simple, easy to follow instructions and hints and tips. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Home Farm Books are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. Contents Include: The Kitchen Garden and The Cook Culture and Recipes - Salad Plants and Salads - Miscellaneous Sauces - Miscellaneous Soups - Miscellaneous Dishes - Cheese Dishes - Cakes and Puddings Without Eggs - Cool Drinks - Successional Cropping in Small Gardens - Little Known Vegetables - Hints on Vegetable Cooking In Bags

"Wherein the gardener learns how to grow vegetables and the housewife how to cook them." Originally published in 1937, this is a wonderfully detailed and simple guide to, first, growing and then cooking your own vegetables. A hugely useful tome for the kitchen gardener, written with simple, easy to follow instructions and hints and tips. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Home Farm Books are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. Contents Include: Introduction By C. H. Middleton - Introduction By Ambrose Heath - General Cultivation - Enemies Of The Kitchen Garden - An ABC of Vegetables - Salad Vegetables - Garden Herbs - Vegetable Dishes - A Few Vegetable Soups - Salad, Raw and Cooked - Herbs - Index - Index To French Recipes - Index To Latin Names

Every one of the 12 cookbooks Arto der Haroutunian wrote became a classic; his thoughtful, erudite writing helped to explain to westerners the subtlety, complexity and diversity of Middle Eastern and North African cooking. In Vegetarian Dishes from the Middle East he collected together a treasury of recipes. The cooking of vegetables is treated with reverence in the in the lands that make up the rich and varied tapestry of the Middle East. The people depend on the grains and pulses, nuts, vegetables and fruits of the region for their daily food. Here are warm and spicy stuffed vegetables, cool and fragrant soups, delicate preserves, pilafs, breads, pickles, relishes and pastries. Arto der Haroutunian was born in Aleppo, Syria in 1940 and grew up in the Levant, but came to England with his parents as a child and remained here for most of his life. He studied architecture at Manchester University and established a career designing restaurants, clubs and hotels. In 1970, in partnership with his brother, he opened the first Armenian restaurant in Manchester which eventually became a successful chain of six restaurants and two hotels. Given his passion for cooking it was a natural progression that he should then begin to write cookery books as they combined his love of food with his great interest in the history and culture of the region. It was his belief that the rich culinary tradition of the Middle East is the main source of many of our Western cuisines and his books were intended as an introduction to that tradition. All the many cookbooks written by Der Haroutunian have now been out of print for many years and second hand copies fetch hundreds of pounds. He died in 1987 at the untimely age of 47. He is survived by his wife and son who still live in Manchester. As well as his passion for cooking, Arto der Haroutunian was a painter of international reputation who exhibited all over the world. His other interests included composing music and translating Turkish, Arab, Persian and Armenian authors. He was a true polymath.