Mr Wilkinson's Favourite Vegetables: Winter
Delicious winter recipes focussing on seasonal vegetables, with plenty of choice for both vegetarians and omnivores. For chef Matt Wilkinson, vegetables come first. Whether he's cooking in the kitchen of his Melbourne eatery Pope Joan or for his young family at home, Matt plans and builds his dishes around the vegetables in season, when they'll taste the best, be cheapest and most readily available. Today too many of us - chefs and home cooks alike - plan our meals around the meat (or protein) and carbohydrate components letting the vegetables play second fiddle. In this book Matt Wilkinson lets his favourite vegetables take centre stage. This beautifully illustrated book will appeal to vegetarians but it's not a vegetarian cookbook. There are plenty of dishes incorporating meat but Mr Wilkinson's favourite vegetables are the true stars. Recipes include: mashed brussels sprouts with mint and best end of lamb; salad of cauliflower, smoked salmon and strawberry; baked fennel, breadcrumbs and herbs; parsnip and black rice risotto; truffled coleslaw with golden spiced quail kiev; heirloom carrot salad, yoghurt, almond and honey dressing; and many more. All titles in this series: Mr Wilkinson's Favourite Vegetables: Spring Mr Wilkinson's Favourite Vegetables: Summer Mr Wilkinson's Favourite Vegetables: Autumn Mr Wilkinson's Favourite Vegetables: Winter Mr Wilkinson's Favourite Vegetables: The Collection
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10½ FL OZ 3½ FL OZ almonds anchovies BRAISED Brassica BRUSSELS SPROUT LEAVES Brussels sprouts capacity saucepan CHARDONNAY COLESLAW colour CORIANDER CRISPY SNAILS CUMBERLAND SAUSAGES delicious dish ESCABECHE ESCABECHE VEGETABLES EXTRA VIRGIN OLIVE fennel FINELY CHOPPED flavour FRENCH SHALLOTS ESCHALOTS FRESHLY GROUND BLACK fridge G 1 LB G 1 OZ G 3½ OZ garlic butter GROUND BLACK PEPPER grow hazelnuts herbs high heat HONEY DRESSING HORSERADISH ingredients lemon juice MASCARPONE meat medium heat minutes ML 10½ FL ML 3½ FL ML 7 FL MORETON BAY BUGS MOZZARELLA OLIVE OIL OZ/1 CUP parsley parsnip pasta PEELED piccalilli pickle PINE MUSHROOM Place plant Preheat the oven PRESERVED LEMON purée recipe RED CABBAGE risotto roasting tray salad SALT AND FRESHLY salt and pepper SEA SALT SEA SALT FLAKES season with salt seed SERVES SHALLOTS SKORDALIA sugar TABLESPOONS TEASPOON THINLY SLICED THYME TUSCAN CABBAGE VIRGIN OLIVE OIL wine