Root
Small Vegetable Plates, a Little Meat on the Side
1st Edition
Published on 18. March 2021
288 pages
978-1-4729-7648-2 (ISBN)
Description
Vegetable small plates are the very heart of this mouth-watering debut book from Rob Howell. With a focus on sustainability and using the very best of ingredients, Rob showcases over 100 recipes from the award-wining Bristol waterfront restaurant for you to mix and match at home, creating greedy feasts for family and friends - or even just for yourself!
Although not central to the book, meat and fish recipes abound to satisfy even the hungriest of carnivores, and the desserts are not to be missed. There is something for everyone within these pages. Recipes include:
Welsh rarebit toasts
KFC - Korean fried celeriac
Cauliflower pakoras with cashew butter and pickled orange
Tempura spring onions with sweet chilli sauce and peanut crumb
Chicken schnitzel with sauerkraut
Spiced monkfish tail with 3 sauces
Doughnuts with carrot jam
and Sherry panna cotta
With stunning photography to accompany every dish, this is a cookbook to be devoured at once, and then read and cooked from time and time again.
Although not central to the book, meat and fish recipes abound to satisfy even the hungriest of carnivores, and the desserts are not to be missed. There is something for everyone within these pages. Recipes include:
Welsh rarebit toasts
KFC - Korean fried celeriac
Cauliflower pakoras with cashew butter and pickled orange
Tempura spring onions with sweet chilli sauce and peanut crumb
Chicken schnitzel with sauerkraut
Spiced monkfish tail with 3 sauces
Doughnuts with carrot jam
and Sherry panna cotta
With stunning photography to accompany every dish, this is a cookbook to be devoured at once, and then read and cooked from time and time again.
More details
Edition
1. Auflage
Language
English
Place of publication
London
United Kingdom
Publishing group
Bloomsbury Publishing PLC
ISBN-13
978-1-4729-7648-2 (9781472976482)
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
Other editions
Additional editions
Book
03/2021
Bloomsbury Absolute
€32.50
Shipment within 10-20 days
Person
Rob Howell is the head chef at Root, a veg-centric restaurant housed in two shipping containers which opened in Bristol's Wapping Wharf in 2017. Rob was previously head chef at Josh Eagleton's award-winning pub, The Pony & Trap, winning a Michelin star in 2011. Previously he worked at Ondine in Edinburgh and Goodfellows in Wells, as well as completing stages at Studio in Copenhagen, Elystan Street in London under Phil Howard and at Restaurant Nathan Outlaw in Port Isaac.
In the 2018 Restaurant Magazine Restaurant Awards, Root burst onto the scene at number 57 in the listing of the best restaurants in the UK.
@RootBristol / @robeyjone
In the 2018 Restaurant Magazine Restaurant Awards, Root burst onto the scene at number 57 in the listing of the best restaurants in the UK.
@RootBristol / @robeyjone
Content
Foreword by Josh Eggleton
Introduction
Snacks
Cheese
Vegetables
Meat, fish and shellfish
Desserts
Index
About the author
Introduction
Snacks
Cheese
Vegetables
Meat, fish and shellfish
Desserts
Index
About the author
