One of the best cookbooks of the decade. Yes, it’s arranged around vegetables, and indeed makes seasonal produce the star. But it goes off on tangents: oozy fontina-stuffed arancini (made with leftover leek risotto), and isn’t too staunch to make vegetables the accent of a luxurious dish, note creamy rigatoni with broccoli and sausage. There is attention to snacks: crispy fried cabbage leaves get sprinkled with spice, and grilled bread is slathered with three kinds of onion. Cosy photos and prettiest Illustrations by Melinda Josie.
Format Hardback 384 pages
Published 2 May 2017