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Plants Taste Better: Delicious Plant-Based Recipes from Root to Fruit - Hardcover | Diverse Reads

Plants Taste Better: Delicious Plant-Based Recipes from Root to Fruit

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Create vegan masterpieces with this plant-based recipe book that pushes the envelope in terms of showing you what you can accomplish in your kitchen.

From Richard Buckley, prior owner of the first-ever Michelin-starred vegan restaurant, comes this cookbook that explores plants as a basis for creating beautiful dishes. Learn all about the ideal equipment, textures, and colors that Richard looks for when he creates or alters his recipes. Take a closer look into the philosophy and science of cooking plant-based dishes in high-end restaurants. And get exclusive access to simple recipes for 70 dynamic dishes that unleash the powers of the plant.
These dynamic and flavorful recipes include:
 
  • Foccacia
  • Garlic panisse
  • Spiced pineapple
  • Confit tomato salad
  • Baked potato croquetas
  • Asparagus and herb purée
  • Almond and paprika fritters
  • Carrot, pea and cardamom tagine
  • Chocolate salted caramel tart
  • Fennel and hazelnut salad
  • Parsnip barley risotto
  • Sweet potato crisps
  • Butternut mousse
  • Sweetcorn soup
  • Pistachio pâté


So roll up your sleeves, and get ready to explore the world of restaurant-quality vegan dishes from the comfort of your own home.
Other vegan cookbooks rarely, if ever, delve into the type of sophisticated cuisine that is available in cookbooks with meat and fish dishes. Plants Taste Better addresses this twofold: by introducing seventy stunning recipes that take vegetable cooking to a new level that will enhance your cooking prowess across the board.

ISBN-13: 9780711292185

Media Type: Hardcover

Publisher: White Lion Publishing

Publication Date: 01-16-2024

Pages: 224

Richard Buckley was raised a vegetarian and, after graduating with a degree in English Literature, he set about studying vegetable cookery whilst working in a series of top British vegetarian restaurants. This culminated in his five-year role as head chef for Demuth’s Restaurant where he developed and refined his plant-centric cooking style. He has a passion for sharing the knowledge and techniques that he has learnt and developed in order to increase the general standard of vegan cookery across the UK. His restaurants have been featured in multiple national publications including The Independent, The Telegraph, The Times, Olive Magazine, Vegetarian Living, Stylist, and Vogue. It gets a steady stream of famous customers through its doors, including Rufus Wainwright, Thom Yorke, Jeanette Winterson, Nick Knowles, Mel Giedroyc, and Kevin McCloud, and is a destination restaurant for vegetarians.