This lush, creative cookbook celebrates the flavor and
versatility of vegetables by bringing them to the center of the
table in more than 80 delicious, easy-to-prepare recipes.Too many
of us let vegetables play second fiddle in meals that center on
protein or carbs. For chef Matt Wilkinson, vegetables come first.
He builds his dishes around vegetables that are in season, when
they taste the best, are most affordable, and most readily
available.The recipes in Mr. Wilkinson's Vegetables range from
simple salads such as Brussels Sprout Leaves, Mozzarella, and
Anchovies, or Roasted Cucumber, Quinoa, Freekah, and Herbs, to
hearty dishes such as Soft Parmesan Polenta with Crab and Mussels,
or Braised Eggplant, Tomato, and Meatballs. They also include
satisfying snacks like Irene's Tzatziki, or Smoked Tomato and
Goat's Curd Gougeres, as well as desserts, such as Carrot Cake with
Grated Carrot, Preserved Lemon, Raisin, and Ginger Pickle, or
Creamed Rice Pudding. While many of the 80 plus dishes will appeal
to vegetarians, there are plenty that incorporate meat. In all of
them, Mr. Wilkinson's vegetables are the stars.With beautiful
photography and vintage illustrations, the book is both timely and
timeless.Praise for Matt Wilkinson and Mr. Wilkinson's Vegetables
"Matt Wilkinson makes you look at vegetables differently This book.
. . will leave you eager to prepare one of his many delicious
recipes." Eric Ripert, chef of Le Bernardin"I love how my fellow
Aussie Matt Wilkinson gives homegrown, seasonal vegetables the
spotlight in his dishes. Whether you're eating in his beautiful
market-driven Melbourne cafe or lazily reading through his cookbook
Mr. Wilkinson's Vegetables, you can taste the admiration he has for
all Mother Nature has to offer." Curtis Stone, chef and host of Top
Chef Masters and Around the World in 80 Plates"Matt Wilkinson takes
vegetables to a whole new level with his recipes that are simple,
yet intricate at the same time. Vegetables have never been as
tasty." David Chang, chef/founder of Momofuku"This book is packed
with inventive recipes, gardening advice, and snippets of fun
vegetable lore, and it's one I'll revisit often." Lukas Volger,
author of Vegetarian Entrees that Won't Leave You Hungry"I woke up
in Melbourne and was whisked away to a studio where there was a
make-shift kitchen with a couple guys putting together a meal of
the most wonderful vegetables I had ever seen. There was no
restaurant, no name. And that is where I met Matt and that chance
meal in a warehouse behind a back alley is where one of my most
special food memories remain. And now you can all see what I saw
that night and maybe cook your own chance meal by Mr. Wilkinson."
Roy Choi, chef Kogi Taco, Food & Wine Best New Chef 2010"This
book hits home for me The way it's organized makes it so easy for
people to celebrate each vegetable during its season and even
inspires us to grow them with instructions on how-to " Ana Sortun,
Oleana & Sofra bakery, Best Chef: Northeast 2005 James Beard
Foundation"
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