Description

Book Synopsis

Most of us want to eat more vegetables, but are held back by time restrictions, lack of inspiration or cookery know-how. This is a proud celebration of vegetables, providing inspiration on how to eat the rainbow every day in the most tempting ways.

Featuring over 80 vegetarian (and some vegan) recipes arranged according to the seasons, chef and food writer Alice Hart encourages you to make vegetables the star of the plate, and eat what is plentiful at the time.

There's a focus on simple cooking methods and humble, familiar ingredients and spices, perfect for enthusiastic cooks and eaters. Try the punchy Smashed New Potato Salad with Blue Cheese and Chicory, a summery, aromatic Pak Choy, Miso and Mushroom Noodle Bowl or the umami-heavy comforting Butternut Puttanesca.

With make-ahead elements to speed up meal prep and fad-free advice, Alice shows that, with the right recipe, even a humble cabbage or beetroot can be exciting, surprising and delicious.

The Magnificent Book of Vegetables: How to eat a

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    RRP £26.00 – you save £3.90 (15%)

    Order before 4pm today for delivery by Wed 29 Jul 2026.

    A Hardback by Alice Hart, Alice Hart

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      Publisher: Headline Publishing Group
      Publication Date: Publication Date: 26/05/2022
      ISBN13: 9781914317217, 978-1914317217
      ISBN10: 1914317211
      Also in:
      Food & Drink Health and wholefood cookery / healthy eating Vegetarian Cookery and vegetarianism

      Description

      Book Synopsis

      Most of us want to eat more vegetables, but are held back by time restrictions, lack of inspiration or cookery know-how. This is a proud celebration of vegetables, providing inspiration on how to eat the rainbow every day in the most tempting ways.

      Featuring over 80 vegetarian (and some vegan) recipes arranged according to the seasons, chef and food writer Alice Hart encourages you to make vegetables the star of the plate, and eat what is plentiful at the time.

      There's a focus on simple cooking methods and humble, familiar ingredients and spices, perfect for enthusiastic cooks and eaters. Try the punchy Smashed New Potato Salad with Blue Cheese and Chicory, a summery, aromatic Pak Choy, Miso and Mushroom Noodle Bowl or the umami-heavy comforting Butternut Puttanesca.

      With make-ahead elements to speed up meal prep and fad-free advice, Alice shows that, with the right recipe, even a humble cabbage or beetroot can be exciting, surprising and delicious.

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