Book Description
Publication Date: February 20, 2013
This lush, creative cookbook celebrates the
flavor and versatility of vegetables by bringing them to the center of
the table in more than 80 delicious, easy-to-prepare recipes.
Too
many of us let vegetables play second fiddle in meals that center on
protein or carbs. For chef Matt Wilkinson, vegetables come first. He
builds his dishes around vegetables that are in season, when they taste
the best, are most affordable, and most readily available.
The recipes in
Mr. Wilkinson's Vegetables
range from simple salads such as Brussels Sprout Leaves, Mozzarella,
and Anchovies, or Roasted Cucumber, Quinoa, Freekah, and Herbs, to
hearty dishes such as Soft Parmesan Polenta with Crab and Mussels, or
Braised Eggplant, Tomato, and Meatballs. They also include satisfying
snacks like Irene's Tzatziki, or Smoked Tomato and Goat's Curd Gougéres,
as well as desserts, such as Carrot Cake with Grated Carrot, Preserved
Lemon, Raisin, and Ginger Pickle, or Creamed Rice Pudding. While many of
the 80 plus dishes will appeal to vegetarians, there are plenty that
incorporate meat. In all of them, Mr. Wilkinson's vegetables are the
stars.
With beautiful photography and vintage illustrations, the book is both timely and timeless.
Praise for Matt Wilkinson and
Mr. Wilkinson's Vegetables:
"Matt
Wilkinson makes you look at vegetables differently! This book. . . will
leave you eager to prepare one of his many delicious recipes." —Eric
Ripert, chef of Le Bernardin
"I love how my fellow Aussie
Matt Wilkinson gives homegrown, seasonal vegetables the spotlight in
his dishes. Whether you're eating in his beautiful market-driven
Melbourne cafe or lazily reading through his cookbook Mr. Wilkinson's
Vegetables, you can taste the admiration he has for all Mother Nature
has to offer." —Curtis Stone, chef and host of
Top Chef Masters and
Around the World in 80 Plates
"Matt
Wilkinson takes vegetables to a whole new level with his recipes that
are simple, yet intricate at the same time. Vegetables have never been
as tasty." —David Chang, chef/founder of Momofuku
"This
book is packed with inventive recipes, gardening advice, and snippets of
fun vegetable lore, and it's one I'll revisit often." —Lukas Volger,
author of
Vegetarian Entrees that Won't Leave You Hungry
"I
woke up in Melbourne and was whisked away to a studio where there was a
make-shift kitchen with a couple guys putting together a meal of the
most wonderful vegetables I had ever seen. There was no restaurant, no
name. And that is where I met Matt and that chance meal in a warehouse
behind a back alley is where one of my most special food memories
remain. And now you can all see what I saw that night and maybe cook
your own chance meal by Mr. Wilkinson." —Roy Choi, chef Kogi Taco, Food
& Wine Best New Chef 2010
"This book hits home for
me! The way it's organized makes it so easy for people to celebrate each
vegetable during its season and even inspires us to grow them with
instructions on how-to!" —Ana Sortun, Oleana & Sofra bakery, Best
Chef: Northeast 2005 James Beard Foundation
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