Root, Stem, Leaf, Flower: How to Cook with Vegetables and Other Plants

(Hardback)

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Root, Stem, Leaf, Flower is a cookbook about plants it's about making the most of the land's bounty in your everyday cooking.

Making small changes to the way we cook and eat can both lessen the impact we have on the environment and dramatically improve our health and wellbeing:good for us and for future generations to come. Making plants and vegetables the focus of your meals can improve your cookingexponentially - they provide a feast of flavours, colours and textures.

Root, Stem, Leaf, Flower is a true celebration of seasonal vegetables and fruit, packed with simple and surprisingly quick vegetarian recipes. With roots, we think of the crunch of carrots, celeriac, beetroot. Fromspringtime stems like our beloved asparagus and rhubarb, through leaves of every hue (kale, radicchio, chard), when the blossoms become the fruits of autumn apples, pears,plums the food year is marked by growth, ripening and harvest.

With 120 original recipes, every dish captured by acclaimed photographer Andrew Montgomery, and Gill's ideas for using the very best fresh ingredients,Root, Stem, Leaf, Flower is a thoughtful, inspiring collection of recipes that you'll want to come back to again and again.

Praise for Time:
"I love Gill Meller's food: it is completely his own, and ranges from the (unpretentiously) rarified to the smile-inducingly cosy; indeed, he often seems to fuse the two... his recipes make me want to run headlong into the kitchen."Nigella Lawson

"Gill Meller's latest cookbook, Time, is poetic and romantic a string of beautiful recipes guide you through the seasons.Yotam Ottolenghi, Guardian

Praise for Gather:
"My book of the autumn and possibly of the year... Gather is a perfect expression of something food writers have been trying to define for the past three decades: modern British cooking." Diana Henry

"Just stunning. There's no one I'd rather cook for me than Gill and there's not a recipe here I wouldn't eagerly devour."Hugh Fearnley-Whittingstall

Reviews

"Leaf through a few pages of this stunning new book and you'll have at least a dozen recipes flagged, dishes you feel you must make... His writing verges on the poetic." - Kathy Gust, NP

Author Bio

Gill Meller is a chef, food writer, food stylist and cookery teacher. Gill has been part of the River Cottage team for over 15 years, working closely with Hugh Fearnley-Whittingstall. He regularly writes for The Guardian and The Observer and has a monthly recipe column in Delicious magazine. Gill has written several award winning and critically acclaimed cookbooks, his latest, Root, Stem, Leaf, Flower How to Cook with Vegetables and Other Plants (Quadrille Publishing) is available now.