Root: Small vegetable plates, a little meat on the side
Publisher:
Bloomsbury Publishing
| Author:
Rob Howell
| Language:
English
| Format:
Hardback
₹1,299 ₹974
Save: 25%
In stock
Ships within:
1-4 Days
In stock
Weight | 1044 g |
---|---|
Book Type |
SKU:
Category: Food & Drink
Page Extent:
288
Vegetable small plates are the very heart of this mouth-watering debut book from Rob Howell. With a focus on sustainability and using the very best of ingredients, Rob showcases over 1 recipes from the award-wining Bristol waterfront restaurant for you to mix and match at home, creating greedy feasts for family and friends – or even just for yourself! Although not central to the book, meat and fish recipes abound to satisfy even the hungriest of carnivores, and the desserts are not to be missed. There is something for everyone within these pages. Recipes include: Welsh rarebit toasts Buttermilk fried celeriac Cauliflower bhajis with cashew butter and pickled orange Tempura spring onions with sweet chilli sauce and peanut crumb Chicken schnitzel with sauerkraut Spiced monkfish tail with 3 sauces Doughnuts with carrot jam and Sherry panna cotta With stunning photography to accompany every dish, this is a cookbook to be devoured at once, and then read and cooked from time and time again.
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Description
Vegetable small plates are the very heart of this mouth-watering debut book from Rob Howell. With a focus on sustainability and using the very best of ingredients, Rob showcases over 1 recipes from the award-wining Bristol waterfront restaurant for you to mix and match at home, creating greedy feasts for family and friends – or even just for yourself! Although not central to the book, meat and fish recipes abound to satisfy even the hungriest of carnivores, and the desserts are not to be missed. There is something for everyone within these pages. Recipes include: Welsh rarebit toasts Buttermilk fried celeriac Cauliflower bhajis with cashew butter and pickled orange Tempura spring onions with sweet chilli sauce and peanut crumb Chicken schnitzel with sauerkraut Spiced monkfish tail with 3 sauces Doughnuts with carrot jam and Sherry panna cotta With stunning photography to accompany every dish, this is a cookbook to be devoured at once, and then read and cooked from time and time again.
About Author
Rob Howell is the head chef at Root, a veg-centric restaurant housed in two shipping containers which opened in Bristol's Wapping Wharf in 217. Rob was previously head chef at Josh Eggleton's award-winning pub, The Pony & Trap, winning a Michelin star in 211. Previously he worked at Ondine in Edinburgh and Goodfellows in Wells, as well as completing stages at Studio in Copenhagen, Elystan Street in London under Phil Howard and at Restaurant Nathan Outlaw in Port Isaac. In the 218 Restaurant Magazine Restaurant Awards, Root burst onto the scene at number 57 in the listing of the best restaurants in the UK. @RootBristol / @robjhowell
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