The generic description for this marvellous book is not wrong: vegetable-forward home cooking, full of alternative grains, unrefined sweeteners, and techniques to make delicious and nutritious meals, from a James Beard Award winning recipe writer to boot. But it’s much more: along with all the salads, soups, stews, roasts and desserts, is a chapter devoted to kitchen alchemy including tinctures, elixirs, and syrups. In another chapter, infusions, spice blends, and dressings. There are also pickles, ferments, nut milks, and various other condiments. Bottom line, this earthy, mystical cookbook is chock full of ideas. Clever photos and art direction too.

Details:

Format Hardback 304 pages

Published 18 August 2020