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Root, Stem, Leaf, Flower: How to Cook With Vegetables and Other Plants Copertina rigida – 28 maggio 2020
Gill Meller (Autore) Scopri tutti i libri, leggi le informazioni sull'autore e molto altro. Vedi Risultati di ricerca per questo autore |
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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 flavors, colors 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.
- Lunghezza stampa319 pagine
- LinguaInglese
- EditoreQuadrille Pub
- Data di pubblicazione28 maggio 2020
- Dimensioni18.73 x 3.49 x 27.62 cm
- ISBN-101787134334
- ISBN-13978-1787134331
Chi ha acquistato questo articolo ha acquistato anche
- Old World Italian: Recipes and Secrets from Our Travels in Italy: A CookbookMimi ThorissonCopertina rigida
Descrizione prodotto
L'autore
Gill Meller is a chef, food writer, food stylist and cookery teacher. Gill has been part of the River Cottage team for over 15 years, working closely with Hugh Fearnley-Whittingstall. He regularly writes for The Guardian and The Observer and has a monthly recipe column in Delicious magazine. Gill has written several award winning and critically acclaimed cookbooks, his latest, Root, Stem, Leaf, Flower – How to Cook with Vegetables and Other Plants (Quadrille Publishing) is available now.@gill.mellerwww.gillmeller.com
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Dettagli prodotto
- Editore : Quadrille Pub; Reprint edizione (28 maggio 2020)
- Lingua : Inglese
- Copertina rigida : 319 pagine
- ISBN-10 : 1787134334
- ISBN-13 : 978-1787134331
- Peso articolo : 1.33 kg
- Dimensioni : 18.73 x 3.49 x 27.62 cm
- Posizione nella classifica Bestseller di Amazon: n. 1,195 in Cuochi celebri e della televisione
- n. 1,233 in Cucina vegetariana
- n. 2,465 in Cucina con specifici ingredienti
- Recensioni dei clienti:
Informazioni sull'autore

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Per calcolare la valutazione complessiva e la ripartizione percentuale per stella, non usiamo una media semplice. Piuttosto, il nostro sistema considera cose come quanto è recente una recensione e se il recensore ha acquistato l'articolo su Amazon. Ha inoltre analizzato le recensioni per verificarne l'affidabilità.
Maggiori informazioni su come funzionano le recensioni dei clienti su AmazonRecensioni migliori da Italia
Al momento, si è verificato un problema durante il filtraggio delle recensioni. Riprova più tardi.
Even though there are recipes for nettles, which I've never seen sold, it does not really seem to be a book for those of us who garden, rather than shop. Having read, and then reread the introduction, I finished suspicious that these were dishes that he made and sold at his local farmers' market. I'd have been delighted to buy most of them, but making them is a different question. And I am sure that, like many others with their own vegetables, I am always looking for different ways to deal with a given season's overabundant crop, with not too much additional time needed and the flavour still at its best. This is not that book.
Le recensioni migliori da altri paesi

Since lockdown like many others, I’ve taken the opportunity to reset. Walking for 2-3 hours a day (the car hasn’t moved for 14 weeks) has contributed to a 16kg weight loss. My HbA1C is heading towards the accepted levels for my age group taking me closer to my ultimate goal of ‘ditching the meds!’
Now to the real game changer! This amazing piece of writing has had a profound impact on my recovery! Not just from a culinary perspective but more importantly the massive improvement to my wellbeing.
Over the last eighteen months my wife and I have drifted away from eating red meat and now stick to fish, fruit and vegetables. Every page of this book is helping me get better especially regarding my previously negative cognitive relationship with food.
Gill has a wonderful gentle touch with his articulation of the food, the ethos and the subtle benefits of change in diet. I’ve already cooked a dozen recipes and every one has been truly delicious!
Root, Stem, Leaf, Flower is not a regular cook book, for me it has enhanced my wellbeing and provided a road map for a healthy and happy future.
Bless you Gill!

Root, Stem,Leaf, Flower is a beautiful tome, full of wonderful recipes, thoughtful prose, elegant verse and , best of all, inspiration!
That probably sounds a tad over the top but stay with me. This cookbook is more than just a cookbook. It's a doorway on to a world of calm, hedonistic pleasures. It brings the caress of nature into your kitchen.The photographs of the dishes made me want to rush out and replicate them in my own tiny galley. To share them with my loved ones and marvel at the sophistication of flavour that Gill manages to incorporate in every mouthful.
I spent the first 48 hours squirreled away reading and rereading the book, absorbing the inspiration and planning my assault.
The new potatoes, fennel and pesto dish was to die for. Who knew that so few simple ingredients could bring such pleasure. Every mouthful was an explosion of delight. This dish has already earned a place in my repertoire!
If you buy only one cookbook this year make it this one. I am confident that it will soon be a well thumbed and stained addition to your library.


Recensito nel Regno Unito il 7 giugno 2020
Root, Stem,Leaf, Flower is a beautiful tome, full of wonderful recipes, thoughtful prose, elegant verse and , best of all, inspiration!
That probably sounds a tad over the top but stay with me. This cookbook is more than just a cookbook. It's a doorway on to a world of calm, hedonistic pleasures. It brings the caress of nature into your kitchen.The photographs of the dishes made me want to rush out and replicate them in my own tiny galley. To share them with my loved ones and marvel at the sophistication of flavour that Gill manages to incorporate in every mouthful.
I spent the first 48 hours squirreled away reading and rereading the book, absorbing the inspiration and planning my assault.
The new potatoes, fennel and pesto dish was to die for. Who knew that so few simple ingredients could bring such pleasure. Every mouthful was an explosion of delight. This dish has already earned a place in my repertoire!
If you buy only one cookbook this year make it this one. I am confident that it will soon be a well thumbed and stained addition to your library.


The recipes themselves look pretty simple on the whole without too many faffy hard to get ingredients and if you like pictures of your finished recipes then this is definately for you. I'm very impressed with the quality of the paper and the absolutely stunning photography and this is the main reason for my bothering to review this as it really is a thing of beauty. Quite possibly the nicest looking cookbook on the planet and I have seen plenty.
A number of the recipes do include bits of cheese eggs milk etc but there's still plenty here for vegans too. Perfect for vegetarians or people who want to experiment with new ways of cooking and vegetables fruits and even flowers.
The book will sit well I think with people who are environmentally friendly and who like to grow their own food.




Recensito nel Regno Unito il 31 maggio 2020



