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For The Love of Food
Vegetarian Recipes from the Heart
by Denis Cotter🔰 For The Love of Food · Click Here 🔰
- Format: hardcover, 320 pages
- Release date: April 14, 2011
- Publisher: Collins
- ISBN: 9780007312757 (000731275X)
- Author: Denis Cotter
- Genres: cookbooks, cooking, vegetarian
- Language: english
About The Book
In this mouth-watering collection of inspired and delicious dishes, renowned chef Denis Cotter takes vegetarian cooking to a new level.
‘No other book on vegetables in my library is so beautifully written or so thought-provoking. The recipes are intriguing and original but even if you never cook a single thing out of this book (which would be a crying shame), its worth buying for Denis’s beautiful prose — you’ll never think of vegetables in the same way again.’ Darina Allen in the Irish Examiner on Wild Garlic
These recipes are designed to complement busy modern-day life and include ideas for mid-week bowl dishes and simple snacks as well as summer barbecue recipes and mouth-watering salads and risottos.
Denis is famous for his inventive approach and this collection will inspire cooks everywhere, no matter what your taste or skill level. For the Love of Food is an essential cookbook for vegetarians but will also appeal to non-vegetarians who enjoy flavour-packed food and new combinations. Full of simple and satisfying solutions, this is a book that you will turn to everyday.
These beautiful recipes are a joy to read.
Recipes include:
Orecchiette with broad beans baby courgettes
Mussaman curry of new potatoes, chickpeas green beans with cucumber coriander salsa
Pumpkin stew with fennel, leeks borlotti beans
Chocolate olive oil mousse with salt chilli sesame praline and cherry salsa
Rhubarb strawberry trifle with prosecco, orange mascarpone pistachio-lemon praline
The best cheese on toast in the world
Maple chilli roasted beetroot with wild rice, pecans, bitter greens orange yoghurt
Broad bean ricotta stuffed braised artichoke with citrus yoghurt and beetroot pastry
Saffron-braised squash with aubergine, pine nut spinach stuffing and lentil-goat’s cheese sauce
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