River Cottage Veg

River Cottage Veg
افزودن به بوکمارک اشتراک گذاری 0 دیدگاه کاربران 4 (1)

200 Inspired Vegetable Recipes [A Cookbook]

مشارکت: عنوان و توضیح کوتاه هر کتاب را ترجمه کنید این ترجمه بعد از تایید با نام شما در سایت نمایش داده خواهد شد.
iran گزارش تخلف

فرمت کتاب

ebook

تاریخ انتشار

2013

شابک

9781607744733
  • اطلاعات
  • نقد و بررسی
  • دیدگاه کاربران
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نقد و بررسی

Publisher's Weekly

Starred review from February 18, 2013
Vegetable cookbooks are becoming all the rage, not only for vegans and vegetarians but for the health-conscious among us. In this glorious celebration of all things vegetal, Fearnley-Whittingstall (River Cottage Cookbook and River Cottage Meat Book) presents one of the most definitive cookbooks available to date on the subject. Dishes are widely appealing with a focus on depth of texture and flavor, running the gamut from sweet to spicy, including updated classics and entirely new recipes. Nearly all 200 recipes are accompanied by full-color photos that will tempt even the most reluctant carnivores and include dishes from around the globe, such as North Africa’s chachouka; Mexican tomato and bean soup; and Spanish patatas bravas. Fearnley-Whittingstall offers a varied and unstuffy array of recipes that elevates vegetables from side dishes to main courses, with chapters covering salads, soups, pasta and rice, mezza and tapas, and much more. Kale and mushroom lasagna; spinach, penne, and cheese soufflé; and beet greens and ricotta tarts are some of the brilliant combinations Fearnley-Whittingstall showcases. A handy chapter on cooking from the pantry shows that a minimal number of ingredients can yield tasty nonmeat meals, such as an upside-down onion tart, and an oven-roasted roots frittata. A collection to be treasured—and, more importantly, frequently and thoroughly used—this book will excite, delight, and sate appetites every time.



Library Journal

Starred review from March 15, 2013

With his seventh cookbook, Fearnley-Whittingstall (The River Cottage Meat Book) wants to prove that vegetables alone can make a satisfying meal. Assuming vegetarians and vegans will "know what to do" with this cookbook, he appeals to carnivores and omnivores, imploring them to eat more vegetables for ethical, environmental, and health reasons. Fittingly, he begins his collection with substantial comfort foods like Chiles Stuffed with Beans and Spinach, Squash, and Fennel Lasagne. Later chapters include hearty salads, lunch bag-friendly dips, snacks, and sandwiches, quick "Pantry Suppers," and a few eclectic desserts. VERDICT Let these easy, reliable recipes, which emphasize interesting preparations and contrasting flavors and textures, renew your interest in vegetables.

Copyright 2013 Library Journal, LLC Used with permission.




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