Simon Bryant's long-awaited debut cookbook is a vibrant, inspiring collection of veggie recipes that will appeal to vegetarians and meat-eaters alike. Let Simon guide you through the changing seasons, as he shares tales from his veggie patch and brilliant tips for selecting the finest produce. Discover new ways to enjoy your favorite veggies and learn simple cooking techniques to make them really shine. Simon's recipes sing with flavor. Comforting dishes such as Sweet potato, peanut, and mandarin curry and Beetroot ravioli with roast garlic and lemon-zested chevre and walnuts will warm and nourish during the colder months, while the light, fresh flavors of Lavender and orange broccoli with cous cous and Sugar snaps and capsicum with burnt chilli sambal and basil are perfect for spring and summer. Vegies effortlessly dispels the myth that vegetarian cooking can't be daring, original, and delicious.
Sprache
Verlagsort
Verlagsgruppe
Penguin Random House Australia
Produkt-Hinweis
Maße
Höhe: 260 mm
Breite: 210 mm
Dicke: 20 mm
Gewicht
ISBN-13
978-1-921382-70-3 (9781921382703)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Simon Bryant is a chef whose career includes cooking in Thai, Indian, and award-winning fine dining restaurants, as well as a one-year stint as a butcher. He was Hilton Adelaide's executive chef for seven years. From 2006 to 2009, he co-hosted 152 episodes of ABC's The Cook and the Chef with food icon Maggie Beer. Simon is now creative director of the food and wine festival Tasting Australia. He is also a providore of single-origin, traceable, non-GM foods and a semi-competent organic veggie gardener. Simon believes in using his profile to highlight ethical food issues, including paying fair prices to producers, the use of Australian native foods, and the ethical treatment of animals. He is an ambassador for The Animal Welfare League, Animals Asia Foundation, Oxfam GROW and FAIR, and Meat Free Week, among others.
