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Mr. Wilkinsons Fall and Winter Vegetables Matt Wilkinson

Mr. Wilkinsons Fall and Winter Vegetables

Matt Wilkinson

Published November 1st 2013
ISBN : 9781603763561
ebook
250 pages
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 About the Book 

This lush, creative cookbook celebrates the flavor and versatility of vegetables by bringing them to the center of the table in more than 30 delicious, easy-to-prepare recipes. Too many of us let vegetables play second fiddle in meals that center onMoreThis lush, creative cookbook celebrates the flavor and versatility of vegetables by bringing them to the center of the table in more than 30 delicious, easy-to-prepare recipes. Too many of us let vegetables play second fiddle in meals that center on protein or carbs. For chef Matt Wilkinson, vegetables come first. He builds his dishes around vegetables that are in season, when they taste the best, are most affordable, and most readily available. The recipes in Mr. Wilkinsons Fall and Winter Vegetables range from Brussels Sprout Leaves, Mozzarella, and Anchovies, or Braised Eggplant, Tomato, and Meatballs. Also desserts, such as Carrot Cake with Grated Carrot, Preserved Lemon, Raisin, and Ginger Pickle. While many of the dishes will appeal to vegetarians, there are plenty that incorporate meat. In all of them, Mr. Wilkinsons vegetables are the stars. With beautiful photography and vintage illustrations, the book is both timely and timeless. Praise for Matt Wilkinson and Mr. Wilkinsons Vegetables Matt Wilkinson makes you look at vegetables differently! This book. . . will leave you eager to prepare one of his many delicious recipes. --Eric Ripert, chef of Le Bernardin I love how my fellow Aussie Matt Wilkinson gives homegrown, seasonal vegetables the spotlight in his dishes. Whether youre eating in his beautiful market-driven Melbourne cafe or lazily reading through his cookbook Mr. Wilkinsons Vegetables, you can taste the admiration he has for all Mother Nature has to offer. --Curtis Stone, chef and host of Top Chef Masters and Around the World in 80 Plates Matt Wilkinson takes vegetables to a whole new level with his recipes that are simple, yet intricate at the same time. Vegetables have never been as tasty. --David Chang, chef/founder of Momofuku This book is packed with inventive recipes, gardening advice, and snippets of fun vegetable lore, and its one Ill revisit often. --Lukas Volger, author of Vegetarian Entrees that Wont Leave You Hungry I woke up in Melbourne and was whisked away to a studio where there was a make-shift kitchen with a couple guys putting together a meal of the most wonderful vegetables I had ever seen. There was no restaurant, no name. And that is where I met Matt and that chance meal in a warehouse behind a back alley is where one of my most special food memories remain. And now you can all see what I saw that night and maybe cook your own chance meal by Mr. Wilkinson. --Roy Choi, chef Kogi Taco, Food & Wine Best New Chef 2010 This book hits home for me! The way its organized makes it so easy for people to celebrate each vegetable during its season and even inspires us to grow them with instructions on how-to! --Ana Sortun, Oleana & Sofra bakery, Best Chef: Northeast 2005 James Beard Foundation