Description

Hardcover

Root, Stem, Leaf, Floweris a cookbook about plants it’s about making the most of the land’s bounty in your everyday cooking.

Making small changes to the way we cook and eat can both lessen the impact we have on the environment and dramatically improve our health and wellbeing:good for us and for future generations to come. Making plants and vegetables the focus of your meals can improve your cookingexponentially – they provide a feast of flavours, colours and textures.

Root, Stem, Leaf, Floweris a true celebration of seasonal vegetables and fruit, packed with simple and surprisingly quick vegetarian recipes. With roots, we think of the crunch of carrots, celeriac, beetroot. Fromspringtime stems like our beloved asparagus and rhubarb, through leaves of every hue (kale, radicchio, chard), when the blossoms become the fruits of autumn apples, pears,plums the food year is marked by growth, ripening and harvest.

With 120 original recipes, every dish captured by acclaimed photographer Andrew Montgomery, and Gill’s ideas for using the very best fresh ingredients,Root, Stem, Leaf, Floweris a thoughtful, inspiring collection of recipes that you’ll want to come back to again and again.