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The natural cook : eating the seasons from root to fruit / Tom Hunt ; photography by Laura Edwards.

By: Hunt, Tom [author.].
Contributor(s): Edwards, Laura (Photographer) [photographer.] | Edwards, Laura (Photographer).
Material type: materialTypeLabelBookLondon Quardrille, 2014 c2014Description: 176 pages : colour illustrations ; 28 cm.Content type: text | still image Media type: unmediated Carrier type: volumeISBN: 9781849494182 (hardback); 1849494185 (hardback).Subject(s): Cooking (Natural foods) | Vegetarian cookingDDC classification: 641.5637
Contents:
A unique book for the way we eat now, Tom Hunt puts veg-centric food in the spotlight and uses every part of an ingredient to help you eat better, minimise waste and save money. Each of the 26 seasonal 'hero' vegetables and fruits is represented first by three simple cooking techniques, then by three world-inspired recipes, giving 156 recipes. Then there are an astonishing 262 variations, ideas about what to do with leftovers and additional short recipes, demonstrating the stunning versatility of everyday fruit and veg. You, too, can 'cook natural', as Tom gives tips on everything from how to makeliquid pectin to preserve seasonal gluts using frozen apple cores, through how to shop ethically, to what to do with chilli seeds. This is the food we eat now, with recipes such as Char-grilled aubergines with feta, walnuts and dill, Wilted watercress with mechoui lamb and harissa, Roasted pumpkin pie with cardamom and maple syrup. And you don't always have to buy the ingredients specially - leaf through Tom's book and find out what to do with leftovers in the fridge or store cupboard.
Summary: A unique book for the way we eat now, Tom Hunt puts veg-centric food in the spotlight and uses every part of an ingredient to help you eat better, minimise waste and save money. Each of the 26 seasonal 'hero' vegetables and fruits is represented first by three simple cooking techniques, then by three world-inspired recipes, giving 156 recipes. Then there are an astonishing 262 variations, ideas about what to do with leftovers and additional short recipes, demonstrating the stunning versatility of everyday fruit and veg. You, too, can 'cook natural', as Tom gives tips on everything from how to makeliquid pectin to preserve seasonal gluts using frozen apple cores, through how to shop ethically, to what to do with chilli seeds. This is the food we eat now, with recipes such as Char-grilled aubergines with feta, walnuts and dill, Wilted watercress with mechoui lamb and harissa, Roasted pumpkin pie with cardamom and maple syrup. And you don't always have to buy the ingredients specially - leaf through Tom's book and find out what to do with leftovers in the fridge or store cupboard.
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Item type Current location Collection Call number Copy number Status Date due
Non-Fiction Hakeke Street Library
Non-Fiction
Non-Fiction 641.5637 HUN 1 Available

Enhanced descriptions from Syndetics:

This is an inspirational book for the way we eat now. Tom Hunt puts fresh, flavoursome, veg-focused food centre-stage, and features recipes that make use of every ounce of an ingredient. Each of the 26 seasonal 'hero' ingredients featured is represented first by three simple cooking techniques that teach you how to make a delicious simple dish. These techniques are then followed by three world-inspired recipes, which make use of the prepared ingredients as well as drawing in other seasonal fruit and vegetables.

Includes index.

A unique book for the way we eat now, Tom Hunt puts veg-centric food in the spotlight and uses every part of an ingredient to help you eat better, minimise waste and save money. Each of the 26 seasonal 'hero' vegetables and fruits is represented first by three simple cooking techniques, then by three world-inspired recipes, giving 156 recipes. Then there are an astonishing 262 variations, ideas about what to do with leftovers and additional short recipes, demonstrating the stunning versatility of everyday fruit and veg. You, too, can 'cook natural', as Tom gives tips on everything from how to makeliquid pectin to preserve seasonal gluts using frozen apple cores, through how to shop ethically, to what to do with chilli seeds. This is the food we eat now, with recipes such as Char-grilled aubergines with feta, walnuts and dill, Wilted watercress with mechoui lamb and harissa, Roasted pumpkin pie with cardamom and maple syrup. And you don't always have to buy the ingredients specially - leaf through Tom's book and find out what to do with leftovers in the fridge or store cupboard.

A unique book for the way we eat now, Tom Hunt puts veg-centric food in the spotlight and uses every part of an ingredient to help you eat better, minimise waste and save money. Each of the 26 seasonal 'hero' vegetables and fruits is represented first by three simple cooking techniques, then by three world-inspired recipes, giving 156 recipes. Then there are an astonishing 262 variations, ideas about what to do with leftovers and additional short recipes, demonstrating the stunning versatility of everyday fruit and veg. You, too, can 'cook natural', as Tom gives tips on everything from how to makeliquid pectin to preserve seasonal gluts using frozen apple cores, through how to shop ethically, to what to do with chilli seeds. This is the food we eat now, with recipes such as Char-grilled aubergines with feta, walnuts and dill, Wilted watercress with mechoui lamb and harissa, Roasted pumpkin pie with cardamom and maple syrup. And you don't always have to buy the ingredients specially - leaf through Tom's book and find out what to do with leftovers in the fridge or store cupboard.

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