Cooking With Vegetables

Cooking With Vegetables

by Jenkins, Jesse

Format

Hardcover $15.49
Condition Bargain Brand-new publisher overstock that may have a remainder mark and minor wear from handling. Bargain
$15.49

List price: $40.00 List Price This is the manufacturer's recommended retail price. Please note older versions of books may not reflect the most current list price due to price adjustments made on newer printings. We strive to keep the website's list price updated to match the current MSRP, based on information from publishers.

About

Jesse Jenkins’ stunning debut cookbook offers distinctive, uncomplicated dishes for starting with a humble ingredient – such as a carrot, cabbage, leek, tomato - and ending up with a delicious meal, in over 100 inventive recipes.

  • Grilled Gem Lettuce with Marinated Artichokes and Anchovies
  • Miso-glazed Courgettes
  • Cold Spicy Sesame Peanut Green Beans
  • Grilled Peas, Pickled Tomato and Burrata
  • New Potato Salad with Capers, Olives and Dill
  • Date and Stilton Tart with Jalapeno Puff Pastry
  • Smokey Aubergine and Lentil Ragout
  • Roasted Shallots, Chorizo and Creamy beans
  • Kimchi Puttanesca
  • Braised Fennel with Spicy Chickpeas and Goats Curd
  • Joan’s Molasses Cookies
Jesse, or Another Day in Paradise, combines the fresh, casual approach of his Californian roots with shareable everyday cooking and brings the techniques and care to vegetables that we often associate with meat of fish, building up layers of flavour and achieving in wonderful results whether you eat meat, fish or plant based.

‘This book encapsulates everything that makes Jesse such a special and unique cook. He has a meticulous attention to detail and deep understanding of culinary technique, resulting in perfectly crafted, original recipes. Care and love permeate every page. It is, without a doubt, a cookbook that you’ll use over and over again.’ Ben Lebus, founder of mob

‘Everything in this book is EXACTLY what I want to eat. This is taste. And I’m not talking about just the food.’ Nick Grimshaw
Additional Info