A seasonal, zero waste guide to cooking with vegetables.
Learn to prepare and cook the edible parts of over 40 vegetables, season by season. James Strawbridge explores each plant's unique characteristics, different varieties, and how best to prepare produce in your kitchen.
An advocate of zero-waste cooking, James also shares how you can make use of all that's edible from root to bloom with ideas on preserving and storing.
With over 120 delicious vegetarian recipes, including a warming fennel gratin for a cosy autumn evening meal; watercress, pear, and walnut tart; and even cucumber peel gin.
- Author: Strawbridge, James
- Publisher: Dorling Kindersley Publishers
- Format: Hardback
- Publication Date: 14/10/2021
- Illustrated: Colour images
- Pages: 304
- Dimensions: 261x216mm
