{"id":168223899662,"title":"River Cottage, Much More Veg","handle":"river-cottage-much-more-veg","description":"\u003cp\u003e\u003cb\u003e'What's the central aim? To make vegetables delicious, to make them irresistible, to come up with a whole bunch of recipes that are easy, family-friendly, and just make it that much easier to put a load of veg into your diet every single day.'\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eHugh Fearnley-Whittingstall\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eHugh's\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eRiver Cottage Veg Every Day!\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ebecame the UK's best-selling vegetable cookbook, persuading us through sheer temptation to make vegetables the mainstay of our daily cooking. In this much-anticipated follow-up, Hugh delivers more irresistible recipes, and this time, takes things one step further. Fuelled by his passionate belief that plant foods should be the dominant force in our kitchens, Hugh has put cheese, butter, cream, eggs, and refined flour and sugar firmly to one side. Instead, he uses veg, fruit, wholegrains, nuts, seeds, spices and cold-pressed oils to explore the length and breadth of what can be achieved with natural, unprocessed plant foods.\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eRiver Cottage Much More Veg!\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003emakes it clear that unadulterated ingredients are the very best building blocks for delicious and healthy meals.\u003c\/p\u003e\n\u003cp\u003eIn typical Hugh style, the recipes are easy, utterly foolproof and delicious. All but a handful are gluten-free, and at least half the dishes require 20 minutes (or less) hands-on work time. 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His series for Channel 4 have earned him a huge popular following, while his River Cottage books have collected multiple awards including the Glenfiddich Trophy (twice), the Andre Simon Food Book of the Year (three times), the Michael Smith Award for Work on British Food award at the Guild of Food Writers and, in the US, the James Beard Cookbook of the Year. Hugh lives in Devon with his family, where you can also find the River Cottage HQ, which is home to an award-winning Cookery School, unique dining experiences and memorable events.\u003c\/span\u003e\u003c\/div\u003e","published_at":"2018-12-02T11:55:14+00:00","created_at":"2018-02-07T11:27:43+00:00","vendor":"Gardners","type":"Books","tags":["TURNED_OFF","Type_Cookery Books"],"price":1899,"price_min":1899,"price_max":1899,"available":true,"price_varies":false,"compare_at_price":2600,"compare_at_price_min":2600,"compare_at_price_max":2600,"compare_at_price_varies":false,"variants":[{"id":1238725525518,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"RiverCottageMuchMoreVeg","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"River Cottage, Much More Veg","public_title":null,"options":["Default Title"],"price":1899,"weight":1400,"compare_at_price":2600,"inventory_quantity":1,"inventory_management":"shopify","inventory_policy":"deny","barcode":"9781408869000"}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/1033\/0251\/products\/51D-n3FiygL.jpg?v=1527051750","\/\/cdn.shopify.com\/s\/files\/1\/1033\/0251\/products\/61WyKBAQ6qL.jpg?v=1527051756","\/\/cdn.shopify.com\/s\/files\/1\/1033\/0251\/products\/4145Vtiu_2BYL.jpg?v=1527051763","\/\/cdn.shopify.com\/s\/files\/1\/1033\/0251\/products\/61C0hOlDZnL.jpg?v=1527051764","\/\/cdn.shopify.com\/s\/files\/1\/1033\/0251\/products\/61KkyQuNAAL.jpg?v=1527051776"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/1033\/0251\/products\/51D-n3FiygL.jpg?v=1527051750","options":["Title"],"content":"\u003cp\u003e\u003cb\u003e'What's the central aim? To make vegetables delicious, to make them irresistible, to come up with a whole bunch of recipes that are easy, family-friendly, and just make it that much easier to put a load of veg into your diet every single day.'\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eHugh Fearnley-Whittingstall\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eHugh's\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eRiver Cottage Veg Every Day!\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ebecame the UK's best-selling vegetable cookbook, persuading us through sheer temptation to make vegetables the mainstay of our daily cooking. In this much-anticipated follow-up, Hugh delivers more irresistible recipes, and this time, takes things one step further. Fuelled by his passionate belief that plant foods should be the dominant force in our kitchens, Hugh has put cheese, butter, cream, eggs, and refined flour and sugar firmly to one side. Instead, he uses veg, fruit, wholegrains, nuts, seeds, spices and cold-pressed oils to explore the length and breadth of what can be achieved with natural, unprocessed plant foods.\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eRiver Cottage Much More Veg!\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003emakes it clear that unadulterated ingredients are the very best building blocks for delicious and healthy meals.\u003c\/p\u003e\n\u003cp\u003eIn typical Hugh style, the recipes are easy, utterly foolproof and delicious. All but a handful are gluten-free, and at least half the dishes require 20 minutes (or less) hands-on work time. With recipes such as Roast squash and chickpeas with spicy apricot sauce, Blackened cauliflower with pecans and tahini, Spiced beetroot, radicchio and orange traybake, Celeriac and seaweed miso broth, Seared summer cabbage with rosemary, chilli and capers, and Baked celery agrodolce,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eRiver Cottage Much More Veg!\u003c\/i\u003edemonstrates how easy it is to make versatile, plentiful and delicious vegetables the bedrock of your diet.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eHardcover:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e416 pages\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePublisher:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eBloomsbury Publishing; 01 edition (21 Sept. 2017)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout the Author\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cdiv id=\"outerAuthorBio\" class=\"outerAuthorBio\"\u003e\n\u003cdiv id=\"authorBio\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"outerAuthorBio\"\u003e\u003cspan\u003eHugh Fearnley-Whittingstall is a writer, broadcaster and campaigner. 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River Cottage, Much More Veg

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'What's the central aim? To make vegetables delicious, to make them irresistible, to come up with a whole bunch of recipes that are easy, family-friendly, and just make it that much easier to put a load of veg into your diet every single day.' Hugh Fearnley-Whittingstall

Hugh's River Cottage Veg Every Day! became the UK's best-selling vegetable cookbook, persuading us through sheer temptation to make vegetables the mainstay of our daily cooking. In this much-anticipated follow-up, Hugh delivers more irresistible recipes, and this time, takes things one step further. Fuelled by his passionate belief that plant foods should be the dominant force in our kitchens, Hugh has put cheese, butter, cream, eggs, and refined flour and sugar firmly to one side. Instead, he uses veg, fruit, wholegrains, nuts, seeds, spices and cold-pressed oils to explore the length and breadth of what can be achieved with natural, unprocessed plant foods. River Cottage Much More Veg! makes it clear that unadulterated ingredients are the very best building blocks for delicious and healthy meals.

In typical Hugh style, the recipes are easy, utterly foolproof and delicious. All but a handful are gluten-free, and at least half the dishes require 20 minutes (or less) hands-on work time. With recipes such as Roast squash and chickpeas with spicy apricot sauce, Blackened cauliflower with pecans and tahini, Spiced beetroot, radicchio and orange traybake, Celeriac and seaweed miso broth, Seared summer cabbage with rosemary, chilli and capers, and Baked celery agrodolce, River Cottage Much More Veg!demonstrates how easy it is to make versatile, plentiful and delicious vegetables the bedrock of your diet.

  • Hardcover: 416 pages
  • Publisher: Bloomsbury Publishing; 01 edition (21 Sept. 2017)
Hugh Fearnley-Whittingstall is a writer, broadcaster and campaigner. His series for Channel 4 have earned him a huge popular following, while his River Cottage books have collected multiple awards including the Glenfiddich Trophy (twice), the Andre Simon Food Book of the Year (three times), the Michael Smith Award for Work on British Food award at the Guild of Food Writers and, in the US, the James Beard Cookbook of the Year. Hugh lives in Devon with his family, where you can also find the River Cottage HQ, which is home to an award-winning Cookery School, unique dining experiences and memorable events.

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