'Move over Meat' was the headline in the NY Times Weekend.
MasterChef UK winner Mat Follas uses his considerable culinary
skills and understanding of flavour to create a collection of
wow-factor vegetable recipes for vegans, vegetarians and
non-veggies alike. More than ever before modern chefs use
interesting new cooking techniques and ingredients to boost
texture, add depth of flavour and make so much more of humble
carrots, kale and cauliflower. Vegetable dishes are now storming
the menus at some of the world's best restaurants where chefs are
treating fresh vegetable produce with the reverence it deserves and
turning ingredients that used to be reserved for side dishes into
centrepieces. 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,
Red Cabbage & Burnt Aubergine Baba Ganoush, Kale Gnocchi,
Kimchi, Spring Pistou Soup, Nettle & Wild Garlic Soup with
Gruyere Toasts, Red Onion Tarte Tatin, Pea Panna Cotta, Pizza
Bianca, Spaghetti Puttanesca, Artichoke Frittata, Champagne
Mushrooms, Fennel & Roast Tomato Lasagne or a selection of
versatile sauces, ketchups, chutneys, pickles, pestos and oils.
Whether you want a revitalizing juice to start the day, a quick
summer salad, a slow-roasted winter bake or to preserve an
abundance of seasonal produce, you'll find plenty of fresh
inspiration here.
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