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The farm-to-table movement is flourishing. Farmers markets and greenmarkets are popping up in cities and neighbourhoods everywhere. Shoppers are no longer restricted to the same 30 items in the produce section of the supermarket. This cookbook invites you try Escarole Caesar Salad, a Dandelion Greens-Italian Sausage-Fontina Cheese Pizza and Kohlrabi Salad with Pea Shoots. Farmers markets also introduce cooks to artisan cheesemakers and the recipe for End of Summer Quiche plays up the tangy character of locally made goat cheese. Organised by season, each section also has an illustrated produce primer that introduces and explains the culinary qualities of spring greens, heirloom tomatoes (summer); pears (autumn) and winter squash.
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When chef Ivy Manning started dating the man she would eventually marry, all of their friends predicted the match would never hold because she is a most enthusiastic omnivore and lover of lamb, beef, chicken, and pork. He was (and is) a vegetarian. His pet name; Mr. Tofu. But instead of cajoling Mr. Tofu to just try her famous barbecue ribs, Manning sought the path of harmony in the kitchen. She developed a collection of recipes that each had an adaptable variation to yield a few vegetarian servings of a meaty dish or a few omnivore servings of a vegetarian one. Over the years, Manning has developed a diverse and delicious array of 90 recipes that are flexible enough to accommodate everyone at the table. Illustrated with beautiful color photographs throughout, here are delicious recipes to suit every diet-most recipes also have vegan adaptations-like Japanese Eggplant and Halibut with Miso Glaze, Haloumi and Chicken Souvlaki Skewers, and a Spaghetti Carbonara with filling versions for both sides of the table.