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The Natural Cook: Eating the Seasons from Root to Fruit

av Tom Hunt

Andra författare: Laura Edwards (Fotograf), Katie Horwich (Illustratör)

MedlemmarRecensionerPopularitetGenomsnittligt betygDiskussioner
181955,286 (5)Ingen/inga
A unique book for the way we eat now, Tom Hunt puts veg-centric food in the spotlight and uses every part of an ingredient to help you eat better, minimise waste and save money. Each of the 26 seasonal 'hero' vegetables and fruits is represented first by three simple cooking techniques, then by three world-inspired recipes, giving 156 recipes. Then there are an astonishing 262 variations, ideas about what to do with leftovers and additional short recipes, demonstrating the stunning versatility of everyday fruit and veg. You, too, can 'cook natural', as Tom gives tips on everything from how to makeliquid pectin to preserve seasonal gluts using frozen apple cores, through how to shop ethically, to what to do with chilli seeds. This is the food we eat now, with recipes such as Char-grilled aubergines with feta, walnuts and dill, Wilted watercress with mechoui lamb and harissa, Roasted pumpkin pie with cardamom and maple syrup. And you don't always have to buy the ingredients specially - leaf through Tom's book and find out what to do with leftovers in the fridge or store cupboard.… (mer)
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I had to get this book through interloan (thanks to Region of Waterloo Library system). Tom Hunt is a British chef and restaurateur who is well-known for the anti-waste practices implemented in his restaurants. I came across his name in a BBC feature on chefs' suggestions about how to minimize food waste; Hunt's idea was making squeezed lemons into fermented lemon peel. I have yet to find a recipe for that; sadly, neither this book nor the BBC gave the necessary details. However, this is an outstanding cookbook in its own right. Each chapter explores 6 or 7 seasonally available foods with basic recipes how to prepare them, several directions to go from there, and suggestions for using up leftovers. It's not just a cookbook, it's a source of inspiration. The significant foods (Hunt calls them '"Hero" ingredients') include such season-defining stars as asparagus, rhubarb, zucchini, and pumpkin, along with less obvious choices such as fava beans, watercress, and fennel. ( )
  muumi | Jul 21, 2018 |
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Författarens namnRollTyp av författareVerk?Status
Tom Huntprimär författarealla utgåvorberäknat
Edwards, LauraFotografmedförfattarealla utgåvorbekräftat
Horwich, KatieIllustratörmedförfattarealla utgåvorbekräftat
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A unique book for the way we eat now, Tom Hunt puts veg-centric food in the spotlight and uses every part of an ingredient to help you eat better, minimise waste and save money. Each of the 26 seasonal 'hero' vegetables and fruits is represented first by three simple cooking techniques, then by three world-inspired recipes, giving 156 recipes. Then there are an astonishing 262 variations, ideas about what to do with leftovers and additional short recipes, demonstrating the stunning versatility of everyday fruit and veg. You, too, can 'cook natural', as Tom gives tips on everything from how to makeliquid pectin to preserve seasonal gluts using frozen apple cores, through how to shop ethically, to what to do with chilli seeds. This is the food we eat now, with recipes such as Char-grilled aubergines with feta, walnuts and dill, Wilted watercress with mechoui lamb and harissa, Roasted pumpkin pie with cardamom and maple syrup. And you don't always have to buy the ingredients specially - leaf through Tom's book and find out what to do with leftovers in the fridge or store cupboard.

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