Hugh's River Cottage Veg Every Day
! became the UK's best-selling vegetable cookbook, persuading us through sheer temptation to make vegetables the mainstay of our daily cooking.
In this much-anticipated follow-up, Hugh delivers more irresistible recipes, and this time, takes things one step further. Fuelled by his passionate belief that plant foods should be the dominant force in our kitchens, Hugh has put cheese, butter, cream, eggs, and refined flour and sugar firmly to one side. Instead, he uses veg, fruit, wholegrains, nuts, seeds, spices and cold-pressed oils to explore the length and breadth of what can be achieved with natural, unprocessed plant foods.
River Cottage Much More Veg! makes it clear that unadulterated ingredients are the very best building blocks for delicious and healthy meals. In typical Hugh style, the recipes are easy, utterly foolproof and delicious. All but a handful are gluten-free, and at least half the dishes require 20 minutes (or less) hands-on work time.
With recipes such as Roast squash and chickpeas with spicy apricot sauce, Blackened cauliflower with pecans and tahini, Spiced beetroot, radicchio and orange traybake, Celeriac and seaweed miso broth, Seared summer cabbage with rosemary, chilli and capers, and Baked celery agrodolce, River Cottage Much More Veg!
demonstrates how easy it is to make versatile, plentiful and delicious vegetables the bedrock of your diet.
From its early days as a modest smallholding, River Cottage has grown to a galvanising force within the British food industry, spearheaded by chef, producer, journalist and campaigner Hugh Fearnley-Whittingstall. Hugh’s broadcasting has earned him a BAFTA as well as awards from Radio 4, The Observer and the Guild of Food Writers and he has published a host of bestselling cookery books including The River Cottage Cookbook
and River Cottage Veg Everyday
Publisher: Bloomsbury Publishing PLC
Number of pages: 416
Weight: 1408 g
Dimensions: 246 x 189 mm
Veggie-based recipes that are not only scrumptious, but use natural unprocessed ingredients to create the healthiest meals * The Times *
Veg out with a River Cottage meat-free feast * Daily Telegraph *
Vegans rejoice * Diana Henry, Daily Telegraph *
Colourful, mouthwatering recipes that can't fail to inspire. A brilliant addition to the kitchen bookshelf for vegans, veggies and meat-eaters alike * Good Housekeeping *
Fearnley-Whittingstall excels at making vegetables the star of the show, creating flavourful and adventurous dishes * Independent *
Make the most of vitamin-packed seasonal veggies with these fantastic recipes from Hugh Fearnley-Whittingstall * Healthy Diet *
Set to become our new favourite cookbook * Veggie *
Much more than veg * Yorkshire Post *
With simple recipe names and beautiful food photography, this book is perfect to have neatly displayed on a coffee table, dog-eared and oil-stained on a kitchen bench, or wrapped up as a gift * Vegetarian *
These recipes are good, inventive and welcoming * Evening Standard *