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River cottage veg : 200 inspired vegetable recipes

Author: Hugh Fearnley-Whittingstall; Simon de Courcy Wheeler; Mariko Jesse
Publisher: Berkeley : Ten Speed Press, [2011]
Edition/Format:   eBook : Document : English : 1st United States edView all editions and formats
Summary:
A comprehensive collection of 200+ recipes that embrace vegetarian cuisine as the centerpiece of a meal, from the leading food authority behind the critically acclaimed River Cottage series. Pioneering champion of sustainable foods Hugh Fearnley-Whittingstall embraces all manner of vegetables in his latest cookbook, an inventive offering of more than two hundred vegetable-based recipes, including more than sixty  Read more...
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Genre/Form: Electronic books
Cookbooks
Additional Physical Format: Print version:
Fearnley-Whittingstall, Hugh.
River cottage veg.
Berkeley : Ten Speed Press, [2011]
(OCoLC)815383495
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Hugh Fearnley-Whittingstall; Simon de Courcy Wheeler; Mariko Jesse
ISBN: 9781607744733 1607744732 1299548342 9781299548343
OCLC Number: 843126790
Notes: Includes index.
Originally published in slightly different form as: River cottage veg everyday. London : Bloomsbury Pub., 2011.
Description: 1 online resource (415 pages) : color illustrations
Other Titles: 200 inspired vegetable recipes
Two hundred inspired vegetable recipes
Responsibility: Hugh Fearnley-Whittingstall ; photography by Simon Wheeler ; illustrations by Mariko Jesse.

Abstract:

A comprehensive collection of 200+ recipes that embrace vegetarian cuisine as the centerpiece of a meal, from the leading food authority behind the critically acclaimed River Cottage series. Pioneering champion of sustainable foods Hugh Fearnley-Whittingstall embraces all manner of vegetables in his latest cookbook, an inventive offering of more than two hundred vegetable-based recipes, including more than sixty vegan recipes. Having undergone a revolution in his personal eating habits, Fearnley-Whittingstall changed his culinary focus from meat to vegetables, and now passionately shares the joys of vegetable-centric food with recipes such as Kale and Mushroom Lasagna; Herby, Peanutty, Noodly Salad; and Winter Stir-Fry with Chinese Five-Spice. In this lavishly illustrated cookbook, you'll find handy weeknight one-pot meals, pure and simple raw dishes, and hearty salads as well as a chapter of meze and tapas dishes to mix and match. A genuine love of vegetables--from delicate springtime asparagus to wintry root vegetables--permeates River Cottage Veg, making this book an inspiring new source for committed vegetarians and any conscientious cook looking to expand their vegetable repertoire.

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