
Two hundred vegetable recipes from a famous meat lover who decided to put veg at the center of the plate
Hugh Fearnley-Whittingstall, founder of River Cottage and long known as a champion of meat and fish, decided to spend a season eating mostly vegetables. This book is the delicious result: more than two hundred vegetable-based recipes, over sixty of them vegan, designed to be satisfying enough to win over committed meat eaters. Nearly every dish is photographed.
Vegetarians, flexitarians and anyone who wants to eat more vegetables without feeling they are missing out.
A generous, inspiring and practical cookbook full of hearty, flavorful vegetable dishes that make eating more plants feel like a pleasure rather than a sacrifice.
Nonfiction · Cookbook · Vegetarian · Seasonal cooking
416 pages · ≈ 12 h
Fearnley-Whittingstall explains in his introduction why he decided to cook with vegetables at the heart of every meal: for health, for the planet and above all for flavor. He does not ask readers to give up meat completely; instead he wants vegetables to stop being side dishes. The book was first published in Britain as River Cottage Veg Every Day, where it won best cookbook at the Observer Food Monthly Awards, and it accompanied a television series.
The recipes are arranged by type of meal rather than by vegetable, with chapters such as comfort food, hearty salads, soups, bread-based dishes, pantry suppers and raw dishes. Dishes come from many cuisines, including North African chachouka, Spanish patatas bravas, Mexican tomato and bean soup, and a kale and mushroom lasagna. Most use ingredients from an ordinary shop or garden, and instructions are clear and relaxed, with suggestions for swapping ingredients by season. The photographs by Simon Wheeler make almost every recipe tempting.
Warm, practical and inspiring for everyday cooking, whether you are vegetarian or simply curious. About 416 pages in the US hardcover edition.