Shipping calculated at checkout
This new book from a renowned vegetarian restaurant in Cork City, Ireland is imaginative and handsome without taking itself too seriously. The cooking is sophisticated and the recipes are presented much as they would be executed in the restaurant, broken down into components which are then assembled shortly before serving.
If that sounds daunting, please keep in mind that there is an abundance of interesting ideas here which you can pluck out and use as you like. For example:
- Eggplant with black sesame yogurt, zhoug, and fried caper
- Nettle-polenta gnocchi with maple-glazed king oyster mushrooms and pickled garlic scapes
- Chilli-glazed tofu in coconut tamarind broth with pak choy and crisped vermicelli
- Blood orange posset with beet-dusted meringue.
Vegan options are abundant and recipes are provides for making nut butters, cheeses, and creams.
Hardcover. Color photographs throughout.