Root, Stem, Leaf, Flower (eBook)

Guild of Food Writer's Awards, Highly Commended in 'General Cookbook' category (2021)Root, Stem, Leaf, Flower is a cookbook about plants its about making the most of the lands bounty in your everyday cooking. Making small changes to the way we cook and eat can both lessen the impact we have on the environment and dramatically improve our health and wellbeing: good for us and for future generations to come. Making plants and vegetables the focus of your meals can improve your cooking exponentially - they provide a feast of flavours, colours and textures. Root, Stem, Leaf, Flower is a true celebration of seasonal vegetables and fruit, packed with simple and surprisingly quick vegetarian recipes. With roots, we think of the crunch of carrots, celeriac, beetroot. From springtime stems like our beloved asparagus and rhubarb, through leaves of every hue (kale, radicchio, chard), when the blossoms become the fruits of autumn apples, pears, plums the food year is marked by growth, ripening and harvest. With 120 original recipes, every dish captured by acclaimed photographer Andrew Montgomery, and Gills ideas for using the very best fresh ingredients, Root, Stem, Leaf, Flower is a thoughtful, inspiring collection of recipes that youll want to come back to again and again. Praise for Time: I love Gill Mellers food: it is completely his own, and ranges from the (unpretentiously) rarified to the smile-inducingly cosy; indeed, he often seems to fuse the two... his recipes make me want to run headlong into the kitchen. Nigella Lawson Gill Mellers latest cookbook, Time, is poetic and romantic a string of beautiful recipes guide you through the seasons. Yotam Ottolenghi, GuardianPraise for Gather: My book of the autumn and possibly of the year... Gather is a perfect expression of something food writers have been trying to define for the past three decades: modern British cooking. Diana Henry Just stunning. Theres no one Id rather cook for me than Gill and theres not a recipe here I wouldnt eagerly devour. Hugh Fearnley-Whittingstall