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For anyone who loves vegetables, Repertoire will undoubtedly become
a heavily thumbed and sauce-spattered book, sitting in the kitchen
to be consulted often or flicked through for inspiration. Alice
Hart shares over 90 or her gutsiest, most flavourful vegetarian
recipes to celebrate vegetables and make them the star of every
dish. From brunches that are just as good for supper to
characterful sides that can double as mains and an entire chapter
of sauces to add true oomph to your kitchen, this is a real mix and
match affair that will have you cooking with confidence. Try the
Roast Cauliflower, Onion & Chickpea Soup on a cold day, the
Crisp Tomato Fritters with Feta & Olives for a summery, light
bite and An Excellent Ratatouille when only comfort food will do.
The sheer variety of recipes make a sociable collection; a
repertoire suitable for both feasting and every day cooking. The
indulgent pudding chapter is an essential for rounding off special
occasions properly... you can't go wrong with Salted Honeycomb
Chocolate Brownies or an Apple, Marzipan and Amaretti Crumble.
Repertoire is a compilation of greatest hits, designed to be the
ultimate vegetarian cookbook for your kitchen: a complete
collection of modern classics, future classics and 'signature'
dishes for every occasion.
Most of us want to eat more vegetables, but are held back by time
restrictions, lack of inspiration or cookery know-how. This is a
proud celebration of vegetables, providing inspiration on how to
eat the rainbow every day in the most tempting ways. Featuring over
80 vegetarian (and some vegan) recipes arranged according to the
seasons, chef and food writer Alice Hart encourages you to make
vegetables the star of the plate, and eat what is plentiful at the
time. There's a focus on simple cooking methods and humble,
familiar ingredients and spices, perfect for enthusiastic cooks and
eaters. Try the punchy Smashed New Potato Salad with Blue Cheese
and Chicory, a summery, aromatic Pak Choy, Miso and Mushroom Noodle
Bowl or the umami-heavy comforting Butternut Puttanesca. With
make-ahead elements to speed up meal prep and fad-free advice,
Alice shows that, with the right recipe, even a humble cabbage or
beetroot can be exciting, surprising and delicious.
A practical and comprehensive beauty guide for teen girls by an
award-winning beauty journalist. At some point, every girl is going
to come up with a whole bunch of questions about her skin, her
hair, her looks ... and when Alice's daughter, Molly, started
asking, there seemed to be so many, you could write a book. With
chapters about hair, make-up, spots, skincare, hair removal,
manicures, pedicures and how to look good in pictures, this
fabulous beauty bible extends a sympathetic helping hand as it
guides teenagers through the minefield of often inappropriate
beauty advice in a friendly and informative way.
Whether you are strictly vegetarian, trying to eat less meat or just searching for enticing vegetable dishes, this little book has 70 perfectly crafted recipes for breakfast, brunch, lunch and dinner. Included are tips for choosing herbs and cooking with legumes, handy basic recipes for sauces, salsas and vegetable sides, and step-by-step recipes for making nut milks, labne and tofu.
The vibrant and delicious meat-free recipes in this book are
combined with luscious photographs and whimsical illustrations,
offering vegetable-based cooking with dishes that are stylish,
fresh, and flavorsome. Recipes include Pressed Leek Terrine and
Dijon Mayonnaise, Pumpkin and Spinach Rotolo, and Pear and Parmesan
Tarte Tatin with Thyme Pastry.
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