
For the Love of Veg
Bryn Williams(Author)
Kyle Books (Publisher)
Published on 3. October 2013
Book
Hardback
208 pages
978-0-85783-173-6 (ISBN)
Description
From savoury to sweet, and from the vegetable patch to the orchard, Bryn shows us how to make the most of fruit and vegetables. Using in-season produce is cost-efficient and healthy - but with Bryn, it is delicious, too. Celebrate the celeriac with Celeriac and Crispy Duck Egg Salad or Celeriac and Apple Soup; reinvent the courgette with Marinated Courgette, Pine Nuts and Parmesan, and Courgette Flower and Halibut. There are sweet vegetable options, too, such as Pea Bavarois or Sweetcorn Panna Cotta. Explore the herb garden, with Basil Sorbet, Bay Leaf Ice Cream and Lavender Vinaigrette. And experiment with fruit with Spiced Poached Pear and Venison, Lemon and Polenta Cake, and Baked Plum and Honey Ice Cream.
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Octopus Publishing Group
Illustrations
colour photography
Dimensions
Height: 260 mm
Width: 222 mm
Thickness: 22 mm
Weight
1010 gr
ISBN-13
978-0-85783-173-6 (9780857831736)
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 Classification
Person
Bryn Williams began his career working under Marco Pierre White at The Criterion. He is now a popular TV chef and head chef at Odette's in London. Bryn's Kitchen was published by Kyle Books in 2011.