115 vibrant and diverse recipes for vegetables that will revitalize
your approach to plant-based eating.
Roots, stalks, shoots, bulbs, brassicas, and leafy greens. Vegetables
come in all shapes and sizes, flavors and colors, tastes and textures,
and there's an abundance of fresh, local vegetables available right here
in the Pacific Northwest. Whether you grow or forage them yourself, or
you purchase them from local farmers, this book will provide you with
exciting and unexpected ways to prepare all that goodness from the
garden. These ideas for everyday plant-based cooking respect the seasons
and provide you with healthy, simple meals.
Bill Jones, renowned chef and award-winning author of 12 cookbooks
including The Deerholme Mushroom Book and The Deerholme Foraging
Book, has had a lifetime love affair with garden fare since he was a
teenager. These recipes are a love letter to vegetables, borne from his
travels and his experiences living the professional growing and cooking
lifestyle.
Aside from delicious recipes and gorgeous full-colour photography
throughout, The Deerholme Farm Vegetable Cookook contains detailed
information on more than 40 vegetables, and outlines the basics of
professional vegetable preparation. Learn how to julienne, slice, peel,
dice and shred, as well as blanche, braise, steam, roast, sauté, and
grill. Moreover, it suggests how to source good quality vegetables and
ways to store different kinds of veggies to keep them fresh.
Trade in your everyday veggie recipes for original and delicious dishes
like Cider-Braised Leek & Morel Gratin, Pickled Fennel with Honey and
Lemon, Kohlrabi Slaw with Pumpkin Seed Pesto, or Baked Acorn Squash with
Porcini Custard. Try incorporating vegetables into unique staple dishes
like Yam Flatbread. And get innovative with vegetable-based desserts
like Blueberry and Fennel Cobbler and Beet and Apple Crumble with Maple
and Hazelnut. You can't beat fresh and vital foods that combine flavor
and flair from around the world.
It's easy to keep things interesting while enjoying the health benefits,
environmental sustainability, and economic impact of eating more local
veggies.
