Root
Small vegetable plates, a little meat on the side
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- $41.99
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- $41.99
Publisher Description
Vegetable small plates are the very heart of this mouth-watering debut book from Rob Howell. With a focus on sustainability and using the very best of ingredients, Rob showcases over 100 recipes from the award-wining Bristol waterfront restaurant for you to mix and match at home, creating greedy feasts for family and friends – or even just for yourself!
Although not central to the book, meat and fish recipes abound to satisfy even the hungriest of carnivores, and the desserts are not to be missed. There is something for everyone within these pages. Recipes include:
Welsh rarebit toasts
KFC – Korean fried celeriac
Cauliflower pakoras with cashew butter and pickled orange
Tempura spring onions with sweet chilli sauce and peanut crumb
Chicken schnitzel with sauerkraut
Spiced monkfish tail with 3 sauces
Doughnuts with carrot jam
and Sherry panna cotta
With stunning photography to accompany every dish, this is a cookbook to be devoured at once, and then read and cooked from time and time again.
PUBLISHERS WEEKLY
Howell, chef at Bristol, England, eatery Root, debuts with a delectable mix of vegetable-forward recipes. Rather than being vegan or vegetarian, his dishes sometimes include meat, but keep vegetables at the forefront. Vibrant colors abound, especially when beets (or beetroot, as it's called in the U.K. and here) are added to the mix. A five-day fermentation process brings tang to beets with blackberries, hazelnuts, and seaweed, while walnuts, oats, and four types of seeds provide a crunchy texture to salt-baked beets with turnips, smoked yogurt, and savory walnut granola. A chapter of meat and fish dishes is packed with mouth-watering options, such as fried duck egg on beef dripping toast with ox tongue sauce, and marmite and maple-glazed lamb sweetbreads. Those with less adventurous palates will appreciate the cheese chapter with its toasted fruit loaf served with Tunworth cheese, and several fun desserts like carrot jam–filled doughnuts. (Home cooks should come prepared with a scale that measures in grams, as instructions use only metric measurements.) These bold dishes may be small in size, but they're big in heart and flavor.
