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The Vegetable: Recipes that celebrate nature

Caroline Griffith Vicki Valsamis



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01 November 2017
Cookery, food & drink; General cookery & recipes; Cookery by ingredient
The Vegetable is an essential collection of 130 plant-based recipes featuring fresh flavours and exciting combinations that will delight anyone looking to eat more vegetables.

With stunning full-colour photography throughout, the book is broken down by style of vegetable - roots, brassicas, seeds & pods, bulbs, fruits and leafy greens - so you can always find the perfect recipe for your beautiful produce. With recipes for dishes large and small as well as sauces and pickles, The Vegetable is the perfect companion for simple dinners and feasts with friends alike.
By:   Caroline Griffith, Vicki Valsamis
Imprint:   Smithsonian
Country of Publication:   Australia
Dimensions:   Height: 285mm,  Width: 205mm,  Spine: 32mm
Weight:   1.450kg
ISBN:   9781925418538
ISBN 10:   1925418537
Pages:   296
Publication Date:   01 November 2017
Audience:   General/trade ,  ELT Advanced
Format:   Hardback
Publisher's Status:   Active

Caroline Griffiths is a passionate food expert with over 25 years of industry experience as a food writer, food stylist, home economist and cook with a keen interest in nutrition. She has previously authored Incredible Bakes and Breakfast Bowls with Smith Street Books.Vicki Valsamis is one of Australia s most sought-after food stylists and recipe developers and has worked with major brands, food magazines and publishers. She has previously authored Monster Shakes by Smith Street Books.

Reviews for The Vegetable: Recipes that celebrate nature

In this elegant book, Griffiths and Valsamis elevate the vegetable and explore those possibilities. From the chiaroscuro cover photo of a cabbage to the gilded page edges, this book sends the message: vegetables are sincere, complex, and worth your attention. Everyone needs as many great vegetable cookbooks as they can find in their kitchen library. The Vegetable, a collaboration between Brooklyn- and Australian-based recipe developers and food stylists Caroline Griffiths and Vicki Valsamis, is one of the essentials. If you're looking for a trusty cache of go-to vegetable dishes, this is a must-buy. With stunning full-color photography throughout, the book is broken down by style of vegetable roots, brassicas, seeds and pods, bulbs, fruits, and leafy greens, making it easy to find the perfect recipe for your produce. Recipes for entrees and side dishes as well as sauces and pickles make this book is the perfect companion for simple dinners and feasts alike. The recipe is worth making just for the chance to fill your kitchen with the swoon-inducing aromas produced by the heady spices and other aromatics, which you combine with pistachios and dried cherries, then roast inside the pumpkin cavities. But it gets even better. You scrape out that mixture, along with a good amount of pumpkin flesh, stir in yogurt and then layer it all back into the pumpkins with basmati rice. Sprinkle the top layer with saffron-infused water, bake again, and just try not to dig in before these beauties even make it onto a platter. It's mostly hands-off work, but if you prefer you can divide the job, roasting the pumpkins the first time a day (or days) before the Thanksgiving crunch. When you stuff and finish them closer to serving time, that showstopping aroma will return, I promise. --The Washington Post

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