115 vibrant and diverse recipes for vegetables that will revitalize your approach to plant-based eating.
Roots, stalks, shoots, bulbs, brassicas, and leafy greens. Vegetables come in all shapes and sizes, flavors and colors, tastes and textures, and there’s an abundance of fresh, local vegetables available right here in the Pacific Northwest. Whether you grow or forage them yourself, or you purchase them from local farmers, this book will provide you with exciting and unexpected ways to prepare all that goodness from the garden. These ideas for everyday plant-based cooking respect the seasons and provide you with healthy, simple meals.
Bill Jones, renowned chef and award-winning author of 12 cookbooks including The Deerholme Mushroom Book and The Deerholme Foraging Book, has had a lifetime love affair with garden fare since he was a teenager. These recipes are a love letter to vegetables, borne from his travels and his experiences living the professional growing and cooking lifestyle.
Aside from delicious recipes and gorgeous full-colour photography throughout, The Deerholme Farm Vegetable Cookook contains detailed information on more than 40 vegetables, and outlines the basics of professional vegetable preparation. Learn how to julienne, slice, peel, dice and shred, as well as blanche, braise, steam, roast, sauté, and grill. Moreover, it suggests how to source good quality vegetables and ways to store different kinds of veggies to keep them fresh.
Trade in your everyday veggie recipes for original and delicious dishes like Cider-Braised Leek & Morel Gratin, Pickled Fennel with Honey and Lemon, Kohlrabi Slaw with Pumpkin Seed Pesto, or Baked Acorn Squash with Porcini Custard. Try incorporating vegetables into unique staple dishes like Yam Flatbread. And get innovative with vegetable-based desserts like Blueberry and Fennel Cobbler and Beet and Apple Crumble with Maple and Hazelnut. You can’t beat fresh and vital foods that combine flavor and flair from around the world.
It’s easy to keep things interesting while enjoying the health benefits, environmental sustainability, and economic impact of eating more local veggies.
Bill Jones is a French-trained chef based on Deerholme Farm on Vancouver Island, Canada. He is the award-winning author of twelve cookbooks, and his writing has appeared in The New York Times, Bon Apetit, Saveur, and Harrowsmith. He is an renowned expert on wild foods and foraging. Visit Bill at deerholme.com.