Vibrant, diverse, and unexpected vegetable recipes from award-winning chef Bill Jones that will revitalize your approach to plant-based eating.
Read alsoThe Deerholme Mushroom Book
Expand your culinary knowledge of wild and cultivated mushrooms with this comprehensive cookbook by award-winning writer and chef Bill Jones. Learn from an acknowledged expert in the field of wild foods how to source mushrooms through foraging, shopping, and growing, and get a thorough overview of the common types of wild and cultivated fungi.…
Roots, stalks, shoots, bulbs, brassicas, and leafy greens—vegetables come in all shapes and sizes, flavours and colours, tastes and textures. Whether you grow or forage them yourself or purchase them from local farmers, you will find an abundance of local vegetables available wherever you live. And this book will provide you with exciting and unexpected ways to prepare all of that goodness from the garden. These are everyday plant-based recipes that respect the seasons.
From renowned chef and award-winning author Bill Jones, these recipes are a love letter to vegetables, inspired by his travels and experiences. In addition to the recipes, he provides detailed information on more than 40 vegetables, outlines the basics of professional vegetable preparation, explains how to source good-quality vegetables, and suggests ways to store different kinds of veggies to keep them fresh.