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'Original, do-able, unquestionably delicious vegetable recipes. I love this book.' - ANNA JONES
'Helen's recipes are the most exciting thing to have happened to vegetables since Ottolenghi.' - MEERA SODHA
'Helen has a thrillingly unique way with flavours, which makes you look at familiar ingredients anew.' - JAY RAYNER
A celebration of bold, vibrant vegetarian dishes designed to inspire, delight and put vegetables exactly where they belong: centre stage.
Drawing inspiration from the rich flavours of the Middle East and North Africa, as well as Helen Graham's Ashkenazi Jewish heritage, this cookbook features 100 inventive, vegetable-based recipes that will transform your table. With accessible ingredients and simple methods, Helen's flavour-packed combinations of spices, herbs and sauces elevate vegetables into something truly showstopping.
Contents includes:
- The Meal Before the Meal, including Mushrooms Skewers with Tamari & Pomegranate and Halloumi & Ricotta Fritters with Spiced Lemon Syrup
- The Main Event, including Harissa Roast Carrots, Mango Labneh & Mint and Hispi Cabbage with Date Butter & Tahini
- On the Side, including Potato Salad with Basil Zhoug & Coconut Crunch and Hawaij Roast Potatoes with Preserved Lemon Roast Shallots
- Something Sweet, including Za'atar & Cherry Chocolate Fridge Cake Bars and Poppy Seed & Orange Blossom Babka
Helen Graham was Executive Chef at renowned London restaurant Bubala for 5 years, following working at critically acclaimed restaurants the Palomar and the Barbary, as well as the Ottolenghi Test Kitchen.
'Original, do-able, unquestionably delicious vegetable recipes. I love this book.' - ANNA JONES
'Helen's recipes are the most exciting thing to have happened to vegetables since Ottolenghi.' - MEERA SODHA
'Helen has a thrillingly unique way with flavours, which makes you look at familiar ingredients anew.' - JAY RAYNER
A celebration of bold, vibrant vegetarian dishes designed to inspire, delight and put vegetables exactly where they belong: centre stage.
Drawing inspiration from the rich flavours of the Middle East and North Africa, as well as Helen Graham's Ashkenazi Jewish heritage, this cookbook features 100 inventive, vegetable-based recipes that will transform your table. With accessible ingredients and simple methods, Helen's flavour-packed combinations of spices, herbs and sauces elevate vegetables into something truly showstopping.
Contents includes:
- The Meal Before the Meal, including Mushrooms Skewers with Tamari & Pomegranate and Halloumi & Ricotta Fritters with Spiced Lemon Syrup
- The Main Event, including Harissa Roast Carrots, Mango Labneh & Mint and Hispi Cabbage with Date Butter & Tahini
- On the Side, including Potato Salad with Basil Zhoug & Coconut Crunch and Hawaij Roast Potatoes with Preserved Lemon Roast Shallots
- Something Sweet, including Za'atar & Cherry Chocolate Fridge Cake Bars and Poppy Seed & Orange Blossom Babka
Helen Graham was Executive Chef at renowned London restaurant Bubala for 5 years, following working at critically acclaimed restaurants the Palomar and the Barbary, as well as the Ottolenghi Test Kitchen.
| Erscheinungsjahr: | 2026 |
|---|---|
| Genre: | Importe, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Gesunde & schlanke Küche |
| Medium: | Buch |
| ISBN-13: | 9781783256655 |
| ISBN-10: | 1783256656 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Graham, Helen |
| Hersteller: |
Octopus Publishing Ltd.
Hamlyn |
| Verantwortliche Person für die EU: | Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 251 x 195 x 20 mm |
| Von/Mit: | Helen Graham |
| Erscheinungsdatum: | 09.04.2026 |
| Gewicht: | 0,888 kg |
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