Winner of Best Cookbook at the Observer Food Monthly Awards Why don't we eat more veg? They're healthy, cost-effective and, above all, delicious. Hugh Fearnley-Whittingstall believes that it is time to put this to rights, as he explains in this brilliant new book. He's come up with an abundance of veg-tastic recipes, including a warm salad of grilled courgettes, lemon, garlic, mint and mozzarella, a winter giant couscous salad with herbs and walnuts, radishes with butter and salt, lemony guacamole, linguine with mint and almond pesto and cherry tomatoes, baby carrot risotto, new potato gnocchi, a summer stir-fry with green veg, ginger, garlic and sesame, a winter stir-fry with Brussels sprouts, shiitake mushrooms and five-spice, a cheesy tomato tart, a spring onion gallette, roast jacket chips with merguez spices and spiced yoghurt, curried bubble and squeak, scrambled eggs and asparagus with lemon, tomato gazpacho, pea and parsley soup, roast squash wedges, baba ganoush, beetroot houmous, spinach pasties and barbecued corn on the cob. With over 200 recipes and vibrant photography from Simon Wheeler, River Cottage Veg Every Day is a timely eulogy to the glorious green stuff.
River Cottage Veg Every Day! (River Cottage Every Day)
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Hugh Fearnley-Whittingstall is a writer, broadcaster and campaigner. His series for Channel 4 have earned him a huge popular following, while his River Cottage books have collected multiple awards including the Glenfiddich Trophy (twice), the Andre Simon Food Book of the Year (three times), the Michael Smith Award (twice) and, in the US, the James Beard Cookbook of the Year. Hugh lives in Devon with his family.
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3 von 3 Kunden fanden die folgende Rezension hilfreich
Von Sandra
Format:Gebundene Ausgabe
Endlich ein vegetarisches Kochbuch dessen Rezepte einfach in der Zubereitung sind und nicht wie Fleisch daherkommen wollen.
Die Zutaten sind einfach zu bekommen und insgesamt geben die Rezepte einen neuen Einblick in die Gemüseküche. Aus meiner Sicht - klare Kaufempfehlung. Mahlzeit.
Die Zutaten sind einfach zu bekommen und insgesamt geben die Rezepte einen neuen Einblick in die Gemüseküche. Aus meiner Sicht - klare Kaufempfehlung. Mahlzeit.
Von susi999
Format:Gebundene Ausgabe|Von Amazon bestätigter Kauf
Ich bin kein Vegetarier aber hier gibt es mal endlich leckere Alternativen zum Fleisch. Es ist auch sehr gut, dass es Rezepte gibt, die extra für Veganer ausgezeichnet sind (für Gäste).
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A whole new world
4. Dezember 2011
Von Mia
- Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
I struggled with the turn from carnivore to vegetarian until Fearnley Whittingstall wrote this book. I had worked in a veg kitchen and for Time Out's Food desk, but still the veg repertoire was dull. Until finally: here is veg food which is substantial, yummy, unpretentious, easy, not weird, not quiche, and - yippee - not trying to look like meat. There are easy, varied and filling pies, lasagnas, pastas, curries and stews - meaning it fulfils carnivore sensibilities but by making the most of vegetables. These bright veggies are taking a stand, and they're winning.
5 von 5 Kunden fanden die folgende Rezension hilfreich
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Fantastic book!
24. November 2011
Von K Elizabeth
- Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
Hugh creates original, gorgeous, elegant, tasty dishes. Mouth watering pictures. New ideas. What I like best is that it doesn't seem like a vegetable cookbook. It feels sophisticated and farm house at the same time. He thinks out of the box and the results are absolutely delicious. I'm getting this book for my nyc foodie people for Christmas.
3 von 3 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen
Veg: River Cottage Everyday is an utter delight!
21. Januar 2013
Von Marilyn Scott-Waters
- Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
Veg: River Cottage Everyday is a perfect cookbook. All the recipes that I have tried so far have been simple to make, use easy to find ingredients, and most importantly, are delicious. The instructions are clear and easy to follow and the photos are beautiful.
The biggest surprise was Hugh's "Magic Dough" bread recipe. I've been trying to find a successful pizza dough recipe for years and the "Magic Dough" lived up to the hype. The pizza crust came out crunchy on the outside and soft and chewy inside. The dough was easy to handle and rolled out nice and thin.
I've been a vegetarian for fifteen years and my husband and son are carnivores. It's a real find to have a cookbook that has recipes that we all can enjoy. Salad consumption has tripled at dinnertime.
This review refers to the UK version of the book. I had to look up what "strong flour" was. (Bread flour in the US) and the measurements are all in metric. So if you prefer fahrenheit to centigrade and ounces to milliliters, you might want to wait for the American edition of this book due out in May 2013.
The biggest surprise was Hugh's "Magic Dough" bread recipe. I've been trying to find a successful pizza dough recipe for years and the "Magic Dough" lived up to the hype. The pizza crust came out crunchy on the outside and soft and chewy inside. The dough was easy to handle and rolled out nice and thin.
I've been a vegetarian for fifteen years and my husband and son are carnivores. It's a real find to have a cookbook that has recipes that we all can enjoy. Salad consumption has tripled at dinnertime.
This review refers to the UK version of the book. I had to look up what "strong flour" was. (Bread flour in the US) and the measurements are all in metric. So if you prefer fahrenheit to centigrade and ounces to milliliters, you might want to wait for the American edition of this book due out in May 2013.
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