Good Veg: Ebullient Vegetables, Global Flavors—A Modern Vegetarian Cookbook (Hardcover)

Good Veg: Ebullient Vegetables, Global Flavors—A Modern Vegetarian Cookbook By Alice Hart Cover Image
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For years, chef and cookbook author Alice Hart has been crafting—and sharing—“recipes for giving pleasure.” Now, Good Veg showcases ebullient vegetables, fruits, and grains—in inventive, reliable dishes to sustain you (and family and friends) all day, through every season. Hart’s food surprises and thrills through contrasts (think crisp and soft, sweet and sour, chile heat and refreshing herb):

  • Roasted Carrot Soup with Flatbread Ribbons
  • Chickpea Crepes with Wild Garlic
  • Brown Rice Bibimbap Bowls with Smoky Peppers
  • Toasted Marzipan Ice Cream

Plus, her thoughtfully organized chapters help you find just the right dish:
Mornings • Grazing • Quick • Thrifty • Gatherings • Grains • Raw-ish • Afters • Pantry

“The time is right for a book packed to the rafters with ideas and a rainbow of colors, so you never need wonder what to cook for any occasion.”—Alice Hart

About the Author

Alice Hart is a seasoned food writer, editor, stylist, chef, and cookbook author whose work has appeared in many newspapers and magazines. Her previous books include Vegetarian: A Delicious Celebration of Fresh Ingredients and Friends at My Table.

Praise For…

“I could cook from this book every night.”—Nigella Lawson
“The 200 colorful creations presented here represent a veritable master class in meat-free cookery…[a] worthy addition to any cook’s shelf, no matter vegetarian or omnivore.”—Booklist

“Whether you’re in search of a quick breakfast, a midweek meal, or a showstopper for a special occasion, you’ll find . . . satisfying dishes for everyday cooking. Hart’s new collection is a great choice for readers seeking vegetarian recipes beyond the ordinary.”—Library Journal

“[Alice Hart’s] meat-free recipes allow home cooks to move past the typical, easy staples.”—Toronto Star

“The new contender for best vegetarian cookbook on the planet . . . this is so, so special. It is revolutionary. I want to cook and eat everything in it.”
—Gizzi Erskine, UK chef and author of Gizzi’s Kitchen Magic, My Kitchen Table: 100 Foolproof Suppers, Skinny Weeks and Weekend Feasts, and Gizzi’s Healthy Appetite, TV presenter for Iron Chef

The New Vegetarian could be our favorite yet . . . Alice’s book is bursting with easy, seasonal dishes and twists on old favorites. At a time when we’re all trying to go a little greener, this book is essential.”
Jamie Magazine, by Jamie Oliver

“This beautiful book is full to the brim with recipes that reflect the way we want to eat now: vibrant, joyful food that is not only delicious but healthful as well. I want to cook everything in it!”
Skye Gyngell, Australian Michelin-starred chef and former food editor for Vogue

“This is the best vegetarian book I’ve ever read or cooked from. I absolutely love it and indeed every food lover should own this book.”
—Diana Henry, Irish chef, food writer for The Sunday Telegraph, author of eight cookbooks

“The vegetarian cookbook to end them all, the one that all this Meat-Free Monday and Veganuary and 5:2 Flexitarianism has been leading to: veggie recipes that scrimp on absolutely nothing. You know you should be eating less meat, you know about the eco and health and financial benefits. And this is how to do it.”—Red magazine

“Her food just tastes amazing.”—The Pool online magazine

Product Details
ISBN: 9781615192861
ISBN-10: 1615192867
Publisher: The Experiment
Publication Date: April 4th, 2017
Pages: 336
Language: English