Root Stem Leaf Flower: How to Cook with Vegetables and Other Plants by Gill Meller

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  • Apple, carrot, lemon and cinnamon cake

    • debkellie on July 03, 2020

      The combination sounds weird.. but it works. It's a distinctly lemony cake (maybe a consequence of freshly picked home grown lemons), and to me was reminiscent of the flavour & texture of a good old fashioned bread pudding. It was very moorish. The frosting was a bit boring though.

  • Chard with garlic, quinoa, tomatoes and parsley

    • ncollyer on October 27, 2020

      Delicious. The warm dressing adds a lot of flavour, and the colourful stems of the rainbow chard were put to good use. A few pots were involved, but it was worth it.

  • Wholemeal rhubarb and ginger upside-down cake

    • corylavell on April 04, 2021

      I halved this and cooked it in a 6in/18cm round loose bottomed cake tin which worked really well. Suspect my tin choice was partly why I didn’t get a beautiful reveal of rhubarb stalks on the base. I used the thinnest maincrop stalks from the garden. Also, I don’t keep whole meal self raising around, so added a tsp (total) of baking powder. It was a delicious cake, especially with hot custard on for our cold Scottish outdoor Easter lunch.

  • A mushroom risotto – made with spelt

    • grindabod on September 01, 2020

      As is always the case with risotto, the stock makes the dish. We used the broth left over after cooking beans earlier in the week as the basis for the vegetable stock and it was a really delicious dish. The spelt works really well with the mushrooms, it had the perfect consistency, and it somehow felt healthy and decadent at the same time.

  • Sea kale with capers, rosemary, parsley and cream

    • grindabod on September 02, 2020

      Not a lot of recipes for sea kale going around, so thank you Gill. We happen to have a plant in the garden and this preparation was really delicious; full of flavour and complementing the kale so well. Would obviously be just as great with any other type of kale.

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  • ISBN 10 1787134334
  • ISBN 13 9781787134331
  • Published May 28 2020
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing

Publishers Text

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 cooking exponentially - 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. From springtime 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

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