Eat Your Vegetables

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Overview

Eat Your Vegetables answers the call to eat more vegetables and less meat, offering everything you need to take your veggies from accompaniment to center stage. This isn't about being vegetarian, this isn't a vegetarian cookbook, it's a new way of life.

Eat Your Vegetables presents a mix of classics, basics, fast food and show-off dishes that make the most of what's in season. Whether you receive organic food box deliveries, go to farmer's markets or raid what's on special offer...

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More About This Book

Overview

Eat Your Vegetables answers the call to eat more vegetables and less meat, offering everything you need to take your veggies from accompaniment to center stage. This isn't about being vegetarian, this isn't a vegetarian cookbook, it's a new way of life.

Eat Your Vegetables presents a mix of classics, basics, fast food and show-off dishes that make the most of what's in season. Whether you receive organic food box deliveries, go to farmer's markets or raid what's on special offer at the supermarket, you'll be able to eat more vegetables, every day. From knowing your vegetables, and what to eat when, we've got everything covered from potato and cucumber salad and bruschetta, 3 ways to gratin dauphinoise and hot samphire salad, all arranged by vegetable in an easy-to-use format.

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Editorial Reviews

Publishers Weekly
British food personality and restaurateur Dawson’s love letter to veggies is a creative collection of more than 250 recipes for 50 different vegetables. Dishes range from inventive riffs on classics (like a lentil tart made with sweet potatoes and topped with a dollop of sour cream; chicken soup spruced up with juniper berries, star anise, shallots, and dumplings; and wine-braised herb-stuffed artichokes) to more elaborate and impressive fare (like fennel and salmon ceviche, a handmade tagliatelle with porcini and girolles, and a “kohl slaw” made from shredded kohlrabi and carrots, studded with pomegranate seeds, capers, and pine nuts). In addition to individual recipes, Dawson includes several “Feasts,” like curry and Tex-Mex menus, as well as easy-to-follow “Skill” sections (e.g., roasting or pickling) that will keep cooks and their guests on their toes and eager for more. Dawson (The Acorn House Cookbook: Good Food from Field to Fork), a vocal proponent of sustainable eating, even provides ideas for leftovers, like dipping spinach stalks in a tempura batter and then frying them. Arranged according to veggie type (e.g., “Roots & Tubers” and “Fruits & Fungi”) and with a handy guide to “What’s Best When,” this collection of inspired sides and mains is one of the most outstanding vegetable cookbooks in recent memory, accessible to novices and imaginative enough for veterans. Photos. (Aug.)
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Product Details

  • ISBN-13: 9781845336783
  • Publisher: Octopus Books, Inc.
  • Publication date: 8/1/2012
  • Edition number: 1
  • Pages: 304
  • Sales rank: 387,939
  • Product dimensions: 7.80 (w) x 9.70 (h) x 1.40 (d)

Meet the Author

Arthur Potts Dawson is passionate about good food, eating well and making the most of what's fresh, local and seasonal. He was trained by the Roux brothers- Rowley Leigh and Pierre Koffmann. He went on to be head chef for Ruth Rogers & Rose Gray at the River Café, the Soho House Group at Cecconi's, Jamie Oliver at Fifteen and Hugh Fearnley-Whittingstall at River Cottage HQ in London. He founded London eco-restaurants Acorn House and Water House for the Shoreditch Trust, and the annual Mrs. Paisley's Lashings pop-ups with Jo Wood. Arthur has appeared on the BBC's Market Kitchen on numerous occasions, had his own show in C4's latest Food Fight season alongside Gordon, Jamie, Hugh and Heston, and was featured on C4's The People's Supermarket documentary this Spring.
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