Veg / Arthur Potts Dawson ; photography by Liz & Max Haarala Hamilton.
By: Dawson, Arthur Potts [author.]
Contributor(s): Hamilton, Liz Haarala [photographer.] | Hamilton, Max Haarala [photographer.]
Language: English Publisher: London : Mitchell Beazley, 2012Description: 304 pages : color illustrations ; 26 cmContent type: text | still image Media type: unmediated Carrier type: volumeISBN: 9781845336783; 184533678XOther title: Eat your vegetables [Cover title] | Eat your vegetables [Spine title]Subject(s): Cooking (Vegetables)Genre/Form: Cookbooks.DDC classification: 641.65 LOC classification: TX801 | .D289 2012| Item type | Current location | Home library | Call number | Status | Date due | Barcode | Item holds |
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COLLEGE LIBRARY | COLLEGE LIBRARY GENERAL REFERENCE | 641.65 D323 2012 (Browse shelf) | Available | CITU-CL-53311 |
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| 641.6384 F3811 2013 Hot & spicy/ | 641.64304 P556 2017 Citrus : recipes that celebrate the sour and the sweet / | 641.65 C1979 2016 Vegetables / | 641.65 D323 2012 Veg / | 641.6521 C776 2003 Cook's library : potatoes / | 641.6526 J683 2006 Garlic in the kitchen: explore the unique taste of a classic ingredient in 35 tempting recipes / | 641.664 V6638 2014 Pork : preparing, curing & cooking all that's possible from a pig / |
Includes index.
Arthur Potts Dawson is passionate about good food, eating well and making the most of what's fresh, local and seasonal. He was head chef for Ruth Rogers & Rose Gray at London's River Cafe, the Soho House Group at Cecconi's and Jamie Oliver's Fifteen. He founded London eco-restaurants Acorn House and Water House and is working on his next restaurant.
Arthur lives in London and Somerset, UK, with his partner and two children.
Introduction. What's best when ; The Eat Your Veg larder -- Roots & tubers. Skill: mash ; Skill: roast -- Bulbs & stems. Feast: Mediterranean ; Feast: classic -- Leaves & flowers. Skill: gratin ; Skill: pickle -- Fruits & fungi. Skill: tomato sauce ; Feast: Tex-Mex grill -- Beans & pods. Feast: curry -- Basics.
Eat Your Vegetables contains a mix of classics, basics, simple food and show-off dishes that make the most of what's in season so that you can enjoy more vegetables, every day. With chapters arranged by vegetable including Roots & Tubers, Bulbs & Stems, Leaves & Flowers, Fruits & Fungi and Beans & Pods, there's something for everyone. An incredible variety of recipes provides all the inspiration you'll need - from beetroot soup with cumin and coriander to butternut ravioli with brown butter, and from gratin dauphinoise to asparagus salad with peas, broad beans and mint: now's the time to eat more vegetables.
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