• £4.49

Publisher Description

Rachel Demuth started cooking at Neal’s Yard Bakery in Covent Garden, London, then opened Broad Street Bakery in Bath. For the last 25 years Demuths restaurant, and now the Vegetarian Cookery School in Bath, share her exciting new food ideas and skills that she gleans from her world travels. This is her third vegetarian cookery book.


Green Seasons is an inspirational guide to choosing and cooking fruits and vegetables according to the seasons of the United Kingdom. Rachel was inspired first at age 11 years when following her mother in the household’s varied and prolific vegetable garden then into the kitchen where delicious meals and preserves were created as a memorable childhood heaven. Later, Rachel travelled the world and took both understanding and inspiration from the world cuisines she absorbed as other tourists may consume art galleries, beaches, or the bazaars.


The product of these wanderings and her intimate knowledge of vegetable cooking is Demuths Restaurant in Bath, which Rachel started 25 years ago. This award-winning restaurant became the showcase for innovative cooking that combined the first exciting fusion of world foods into a vegetarian restaurant in Britain.


The recipes in Green Seasons are drawn from the menus developed in the restaurant over the years. They are arranged both according to the perfect season for choosing the different vegetables and fruits, and then by small eats, large eats and sweet eats. You can choose inspired snacks or design a home banquet for any season and any number of guests.
The recipes are simple and reflect the most popular dishes in Demuths.

GENRE
Food & Drink
RELEASED
2012
December 19
LANGUAGE
EN
English
LENGTH
254
Pages
PUBLISHER
Demuths
SIZE
63.2
MB

Customer Reviews

Monica Shaw ,

Great ideas for making vegetables more interesting

Love this book! I'm from Chicago but now live in the UK, and this book has been invaluable in helping me come to grips with vegetables I've never cooked with before: celeriac, jerusalem artichokes and leeks to name a few. The book may be vegetarian, but I wouldn’t call it a “vegetarian cookbook”. It’s a book about cooking with vegetables (and fruit) and turning them into something exciting and tasty. The book inspires creativity, and is a great place to find ideas for making vegetables more interesting. Favourite recipes: squash bissara, yellow pea dahl, slow roasted red peppers with chickpeas and celeriac horseradish burgers.

More Books by Rachel Demuth