River Cottage Veg - by Hugh Fearnley-Whittingstall (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>Notorious carnivore Fearnley-Whittingstall goes vegetarian in his latest cookbook, an inventive offering of more than 200 vegetarian recipes, and more than 60 vegan recipes.<p/><br></br><p><b> Book Synopsis </b></p></br></br><p><b>A comprehensive collection of 200+ recipes that embrace vegetarian cuisine as the centerpiece of a meal, from the leading food authority behind the critically acclaimed River Cottage<i> </i>series. <p/></b>Pioneering champion of sustainable foods Hugh Fearnley-Whittingstall embraces all manner of vegetables in his latest cookbook, an inventive offering of more than two hundred vegetable-based recipes, including more than sixty vegan recipes. Having undergone a revolution in his personal eating habits, Fearnley-Whittingstall changed his culinary focus from meat to vegetables, and now passionately shares the joys of vegetable-centric food with recipes such as Kale and Mushroom Lasagna; Herby, Peanutty, Noodly Salad; and Winter Stir-Fry with Chinese Five-Spice. <p/>In this lavishly illustrated cookbook, you'll find handy weeknight one-pot meals, pure and simple raw dishes, and hearty salads as well as a chapter of meze and tapas dishes to mix and match. A genuine love of vegetables--from delicate springtime asparagus to wintry root vegetables--permeates<i> River Cottage Veg</i>, making this book an inspiring new source for committed vegetarians and any conscientious cook looking to expand their vegetable repertoire.</p><p/><br></br><p><b> About the Author </b></p></br></br><p>HUGH FEARNLEY-WHITTINGSTALL is a renowned British broadcaster, writer, farmer, educator, and campaigner for sustainably produced food. He is the ames Beard Award-winning author of seven books. Hugh established the River Cottage farm in Dorset, England, in 1998. Visit www.rivercottage.net.<br></p>
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