- Témaindító
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- 2020.09.06.
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More Daily Veg by Joe Woodhouse | 11.35 MB
English | N/A Pages
Title: More Daily Veg
Author: Joe Woodhouse
Year: N/A
Description:
One of The Guardian 's Best Food Books 2023
'I really love Joe Woodhouse's food' - Nigella Lawson
'Joe just makes the most delicious food that happens to have no meat or fish in it.'
- Rachel Roddy
'When Joe Woodhouse cooks then you know that something very, very good will result from much happy time spent in the kitchen. For such a modern cook, the flavours are deep, rich and magical. That there is no meat is happily forgotten here, for this is about great cooking.' - Jeremy Lee
'Joe's food always looks gorgeous and totally doable. A major plus is that the recipes in his books can often be made with ingredients you have at home.' - Diana Henry
Swapping just one meat dish for a plant-based one saves greenhouse gas emissions that are equivalent to the energy used to charge your phone for two years. In this new collection of recipes, a companion to the highly acclaimed Your Daily Veg , long-time vegetarian Joe Woodhouse celebrates everyday, seasonal vegetables in a fresh, modern way with dishes that always deliver on flavour and satisfaction. Focusing either on one core vegetable or a group of similar vegetableincluding celeriac, beetroot and squash, tomatoes and fennel, mushrooms, onions and leeks, and beans, pulses and seedthe recipes follow a simple format of short ingredients lists and easy-to-follow instructions.
Praise for Your Daily Veg :
'One of those cookbooks that you can tell will go into heavy rotation in your kitchen. Each chapter is given over to a different, common vegetable and how you can turn it into a satisfying and straightforward meal.' - Tim Lewis, Observer Food Monthly
About the Author
Joe Woodhouse has been vegetarian since the age of 10, teaching himself how to cook. He later trained as a chef and spent years working in kitchens such as Vanilla Black and the Towpath Café, as well as contributing to events with restaurants such as the Quality Chop house. Alongside being a chef, he is also a photographer, shooting with clients such as Soho Farmhouse, Belazu, Marmite, Asda, Hakkasan, and Coleman's. He is lauded amongst colleagueincluding Anna Jones and Nigella Lawson - for being the best vegetarian chef in the business. His work has featured in publications such as The New Yorker, Bon Appétit, Guardian, Observer, Metro, Evening Standard and Life & Thyme.
Instagram: @joe_woodhouse --This text refers to an alternate kindle_edition edition.
DOWNLOAD:
One of The Guardian 's Best Food Books 2023
'I really love Joe Woodhouse's food' - Nigella Lawson
'Joe just makes the most delicious food that happens to have no meat or fish in it.'
- Rachel Roddy
'When Joe Woodhouse cooks then you know that something very, very good will result from much happy time spent in the kitchen. For such a modern cook, the flavours are deep, rich and magical. That there is no meat is happily forgotten here, for this is about great cooking.' - Jeremy Lee
'Joe's food always looks gorgeous and totally doable. A major plus is that the recipes in his books can often be made with ingredients you have at home.' - Diana Henry
Swapping just one meat dish for a plant-based one saves greenhouse gas emissions that are equivalent to the energy used to charge your phone for two years. In this new collection of recipes, a companion to the highly acclaimed Your Daily Veg , long-time vegetarian Joe Woodhouse celebrates everyday, seasonal vegetables in a fresh, modern way with dishes that always deliver on flavour and satisfaction. Focusing either on one core vegetable or a group of similar vegetableincluding celeriac, beetroot and squash, tomatoes and fennel, mushrooms, onions and leeks, and beans, pulses and seedthe recipes follow a simple format of short ingredients lists and easy-to-follow instructions.
Praise for Your Daily Veg :
'One of those cookbooks that you can tell will go into heavy rotation in your kitchen. Each chapter is given over to a different, common vegetable and how you can turn it into a satisfying and straightforward meal.' - Tim Lewis, Observer Food Monthly
About the Author
Joe Woodhouse has been vegetarian since the age of 10, teaching himself how to cook. He later trained as a chef and spent years working in kitchens such as Vanilla Black and the Towpath Café, as well as contributing to events with restaurants such as the Quality Chop house. Alongside being a chef, he is also a photographer, shooting with clients such as Soho Farmhouse, Belazu, Marmite, Asda, Hakkasan, and Coleman's. He is lauded amongst colleagueincluding Anna Jones and Nigella Lawson - for being the best vegetarian chef in the business. His work has featured in publications such as The New Yorker, Bon Appétit, Guardian, Observer, Metro, Evening Standard and Life & Thyme.
Instagram: @joe_woodhouse --This text refers to an alternate kindle_edition edition.
DOWNLOAD:
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