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Root, stem, leaf, flower : how to cook with vegetables and other plants.

Meller, Gill. (Author).

Available copies

  • 1 of 1 copy available at Burlington Public Library.

Current holds

0 current holds with 1 total copy.

Location Call Number / Copy Notes Barcode Shelving Location Holdable? Status Due Date
Burlington Public Library 641.65 MELLER 2021 39851001617027 New Non-fiction Copy hold / Volume hold Available -

Record details

  • ISBN: 1787134334
  • ISBN: 9781787134331
  • Physical Description: 1 volume : illustrations ; 27 cm
  • Publisher: [S.l.] : QUADRILLE PUBLISHING LTD, 2020.

Content descriptions

Formatted Contents Note:
1. Spring: Asparagus ; New potatoes ; Sea kale ; Wild garlic ; Radishes ; Peas ; Lettuce ; Rhubarb ; Strawberries -- 2. Summer: Broad beans ; Globe artichokes ; Courgettes ; Aubergines ; Cucumbers ; Fennel ; Tomatoes ; Beans ; Redcurrants/Blackcurrants ; Blueberries ; Raspberries -- 3. Autumn: Sweetcorn ; Squash/Pumpkin ; Beetroot ; Broccoli ; Carrots ; Peppers ; Chard ; Mushrooms ; Cabbage ; Plums/Damsons ; Blackberries ; Apples ; Pears -- 4. Winter: Cauliflower ; Leeks ; Celeriac ; Brussel sprouts ; Jerusalem artichokes ; Radicchio/Chicory ; Shallots/Onions ; Potatoes ; Parsnips ; Swede ; Quince.
Summary, etc.:
Root, Stem, Leaf, Flower is a cookbook about plants - it's about making the most of the land's bounty in your everyday cooking. Making small changes to the way we cook and eat can both lessen the impact we have on the environment and dramatically improve our health and wellbeing: good for us and for future generations to come. Making plants and vegetables the focus of your meals can improve your cooking exponentially - they provide a feast of flavours, colours and textures. Root, Stem, Leaf, Flower is a true celebration of seasonal vegetables and fruit, packed with simple and surprisingly quick vegetarian recipes. With roots, we think of the crunch of carrots, celeriac, beetroot. From springtime stems like our beloved asparagus and rhubarb, through leaves of every hue (kale, radicchio, chard), when the blossoms become the fruits of autumn - apples, pears, plums - the food year is marked by growth, ripening and harvest. With 120 original recipes, every dish captured by acclaimed photographer Andrew Montgomery, and Gill's ideas for using the very best fresh ingredients, Root, Stem, Leaf, Flower is a thoughtful, inspiring collection of recipes that you'll want to come back to again and again.
Subject: Cooking (Vegetables)
Cooking (Vegetables)
Genre: Cookbooks.
Cookbooks.

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