Ultimate Veg: Easy & Delicious Meals for Everyone [American Measurements]

by Jamie Oliver

Overview

NEW YORK TIMES BESTSELLER

Jamie Oliver, one of the bestselling cookbook authors of all time, is back with brilliantly easy, delicious, and flavor-packed vegetable recipes.

This edition has been adapted for the US market. It was originally published in the UK under the title Veg.

From simple suppers and family favorites, to weekend dishes for sharing with friends, this book is packed full of phenomenal food - pure and simple.

Whether it's embracing a meat-free day or two each week, living a vegetarian lifestyle, or just wanting to try some brilliant new flavor combinations, this book ticks all the boxes.

Super-tasty, brilliantly simple, but inventive veg dishes include:

· AMAZING VEGGIE CHILI, comforting black rice, zingy crunchy salsa and chili-rippled yogurt

· GREENS MAC 'N' CHEESE with leek, broccoli & spinach and a toasted almond topping

· VEGGIE PAD THAI, crispy fried eggs, special tamarind & tofu sauce and peanut sprinkle

· SUPER SPINACH PANCAKES with avocado, tomato and cottage cheese

· SUMMER TAGLIATELLE, basil & almond pesto, broken potatoes and delicate green veg

With chapters on Soups & Sandwiches, Brunch, Pies & Bakes, Curries & Stews, Salads, Burgers & Fritters, Pasta, Rice & Noodles, and Traybakes there's something tasty for every occasion.

Sharing simple tips and tricks that will excite the taste buds, this book will give you the confidence to up your vegetable intake and widen your recipe repertoire, safe in the knowledge that it'll taste utterly delicious. It will also leave you feeling full, satisfied and happy - and not missing meat from your plate.

“It's all about celebrating really good, tasty food that just happens to be meat-free.” Jamie Oliver

Product Details

ISBN-13:	9781250262882
Publisher:	Flatiron Books
Publication date:	01/07/2020
Pages:	312
Product dimensions:	7.50(w) x 9.80(h) x 1.10(d)

About the Author

Jamie Oliver is a global phenomenon in food and campaigning. During a two decade television and publishing career he has inspired millions to enjoy cooking from scratch and eating fresh, delicious food. Through his organization, Jamie is leading the charge on a global food revolution, aiming to reduce childhood obesity and improve everyone's health and happiness through food.

Hometown:

London, England

Date of Birth:

May 27, 1975

Place of Birth:

Essex, England

Editorial Reviews

12/02/2019

Oliver achieves admirable variety with his 22nd book (after 5 Ingredients), a compendium of vegetarian recipes that ticks all the boxes without adding much new to the conversation. Oliver is British, and it shows in vocabulary like sarnie for sandwich (made by stuffing a loaf of rustic bread with mozzarella and grilled vegetables, then slicing it into wedges), while the lack of recipe headnotes will likely leave some readers scratching their heads as to the meaning of some recipes names, such as a Burns Night Stew of barley and root vegetables with buttery dumplings. Oliver easily dips in and out of different cuisines, offering, among other dishes, a cauliflower and chickpea biryani with a bread lid, and a pretty pinwheel-like French-style pithivier pie served with creamy blue cheese sauce. A self-defined “meat lover who will absolutely not compromise on flavor,” Oliver also creates ersatz meat dishes, such as shawarma of roasted mushrooms on a skewer, and black bean burgers topped with slices of mango and avocado. A chapter on “traybakes” is rife with weeknight dinner options: Florentine eggs and stuffed peppers are perfect for making in advance. Oliver Fans will enjoy this solid effort, but it’s unlikely to attract a new following. (Jan.)

Publishers Weekly

★ 01/01/2020

Followers of Oliver (Jamie at Home) will appreciate this latest work, which emphasizes simple ingredients and uncomplicated preparation. Chapters highlight preparation, such as "Traybakes" and "One Pan Wonders," as well as ingredients such as pasta and rice. Eggs supply the protein in some recipes and sparingly used dairy (cheese, yogurt, butter) make the collSECTION vegetarian, rather than vegan, though some recipes include vegan alternatives. Nutrition is a focus, and each recipe has energy (calorie), fat/saturated fat, protein, carbs, salt, and fiber counts. A discussion of the "healthiest oils" not only advocates for seed, nut, and olive oils, which are high in omega-3 and -6 essential fatty acids, but also clearly warns that highly saturated fatty acid coconut oil, frequently found in vegan cooking, be used for taste only. VERDICT Anyone with an interest in healthier cooking will enjoy the accessible, uncomplicated, yet tasty, approach to plant-based recipes from a chef focused on food activism.—Jeanette McVeigh, formerly Univ. of the Sciences, Philadelphia

Library Journal