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Veg: The Greengrocer’s Cookbook
£3.20
A complete guide to choosing, using and cooking British veg. Gregg Wallace – presenter of BBC2’s “Masterchef” and BBC Radio 4’s “Veg Talk” and supplier of veg to London restaurants – comprehensively explores the veg grown in this country: the varieties, seasons, what you should look for when buying them, how to store them, how to prepare them and how to cook them. All the key cooking methods are covered, so, for example, for potatoes there is boiling, mashing, baking, roasting, chips and rosti. In addition there are more than 120 recipes, some of which will be inspired by the top London restaurants that Gregg supplies. Veg features a chapter on all the types of veg that are grown in Britain. Each chapter includes a section on history, varieties, buying, storing, preparing, and cooking. In addition there will be recipes suitable for eating as a starter or main course for all of the main varieties of veg.
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Additional information
| Publisher | Mitchell Beazley (16 Mar. 2006) |
|---|---|
| Language | English |
| Hardcover | 304 pages |
| ISBN-10 | 1845332245 |
| ISBN-13 | 978-1845332242 |
| Dimensions | 2.54 x 2.54 x 2.54 cm |
by patricia
Amazing ideas in this book, it’s not a vegetarians book it’s for carnivores as well.
by PJW Kentie
Actually this is a very nice book, covering many vegetables and providing ways to handle them in the kitchen. And… not all recepies are vegetarian as you might think.
by Anne570
As a veggie lover I am always looking at different ways of cooking veg.
This book is brilliant and the recipes are all healthy. Worth every penny
by Kevin Griggs
arrived on time great product
by MRS J M DAVIS
Very useful for everyday cooking.
by Russell Kelly
Hmmmmmm
by Amazon Customer
Great bòok. Every kitchen should have one. Explains every way you can cook veggies and some fantastic recipes. Had to email supplier as original order didn’t arrive. Replacement arrived promptly with no issue.
by Amazon Customer
This is a great book for widening your vegetable repertoire and knowledge. If you’ve ever seen a vegetable at the greengrocers or supermarket, been tempted to try it but wondered what on earth to do with it, this book will help. Concentrating on quality, each vegetable has an introductory section telling you how to check for freshness, different varieties and what they are best suited to, a basic guide to preparing and cooking the vegetable in various ways and a chart to show when it’s in season. Gregg’s passion for and knowledge of vegetables comes through and he’s not afraid to give his opinion. Yellow peppers are “just silly” but he does explain why. And indeed, what is the point of baby sweetcorn? Following the intro section, each vegetable then gets a number of recipes, some quick and easy, some more elaborate but all seem achieveable. The ones tried so far turned out well and inspired us to try new vegetables. There is a good balance of vegetarian, side dish, meat and fish recipes and there’s even the odd desert/cake thrown in. Lovely photography – not all the recipes are illustrated but the balance of photos to text is good. All in all, definitely worth buying to help break out of a frozen pea habit and achieve “five a day”.