Vegetables: The New Food Heroes by Peter Gordon

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    • Categories: Soups; Vegetarian
    • Ingredients: red onions; red chillies; red peppers; sherry vinegar; tomatoes; spring onions
    • Categories: Soups; Vegetarian
    • Ingredients: cauliflower; cumin seeds; leeks; sweet potatoes; bay leaves; saffron; vegetable stock; stale bread; chives
    • Categories: Soups; Japanese; Vegan; Vegetarian
    • Ingredients: shiitake mushrooms; dried kombu; dried shiitake mushrooms; fresh ginger; leeks; mixed dried seaweed; mirin; Japanese soy sauce; toasted sesame oil
    • Categories: Soups
    • Ingredients: garlic; shallots; cooking chorizo sausages; potatoes; bay leaves; canned tomatoes; kale; parsley
    • Categories: Soups; Indian; Vegan; Vegetarian
    • Ingredients: white onions; garlic; fresh ginger; cumin seeds; mustard seeds; blanched almonds; plantains; coconut milk; tamarind paste; moringa pods; sweet gourds; dessicated coconut; coriander leaves
    • Categories: Soups; Vegetarian
    • Ingredients: red onions; white onions; leeks; mirin; pumpkins; swedes; turmeric; curry powder; vegetable stock; double cream; yoghurt; feta cheese; pomegranate molasses
    • Categories: Curry; Salads; Main course
    • Ingredients: white onions; Thai green curry paste; garlic; dry-roasted peanuts; lemon grass; coconut milk; green bird's eye chillies; butternut squash; Thai fish sauce; peas; spinach; cashew nuts; spring onions; coriander leaves
    • Categories: Stews & one-pot meals; Main course; Vegetarian
    • Ingredients: kohlrabi; cavolo nero; pine nuts; sweet potatoes; red onions; rosemary; canned tomatoes; soy sauce; shiro miso; butter
    • Categories: Stews & one-pot meals; Grills & BBQ; Main course; Vegan; Vegetarian
    • Ingredients: firm tofu; dried arame; dried porcini mushrooms; sweetcorn on the cob; sesame oil; shiro miso; mirin; spring onions
    • Categories: Stews & one-pot meals; Main course; Vegan; Vegetarian
    • Ingredients: baby carrots; instant couscous; red onions; harissa paste; fresh ginger; canned tomatoes; toasted sesame oil; coconut milk; sweet potatoes; okra; lemons; parsley
    • Categories: Stews & one-pot meals; Lunch; Main course; Italian; Vegetarian
    • Ingredients: white onions; garlic; bay leaves; chilli flakes; rosemary; sage; dried oregano; tinned butter beans; soy sauce; spinach; sourdough bread; white truffle oil; Parmesan cheese
    • Categories: Curry; Main course
    • Ingredients: green prawns; fresh ginger; garlic; white onions; mustard seeds; fennel seeds; green cardamom pods; whole star anise; saffron; green chillies; parsnips; lemons; aubergines; plantains; mint; parsley
    • Categories: Chutneys, pickles & relishes; Appetizers / starters; Vegetarian
    • Ingredients: Jerusalem artichokes; vegetable oil; aubergines; chilli flakes; cumin seeds; yoghurt
    • Categories: Fried doughs; Dips, spreads & salsas; Sauces, general; Appetizers / starters; Vegan; Vegetarian
    • Ingredients: vegetable oil; kūmara; carrots; courgettes; baby asparagus; red onions; parsley; fresh ginger; soy sauce; apple cider vinegar; plain flour; beer; sesame seeds
    • Categories: Egg dishes; Lunch; Italian; Vegetarian
    • Ingredients: sweet potatoes; red onions; sweet smoked paprika; eggs; olives; spring onions
    • Categories: Dips, spreads & salsas; Appetizers / starters; Vegetarian
    • Ingredients: aubergines; breadcrumbs; pea shoots; red peppers; tomatoes; lemons; basil; chives
    • Categories: Stir-fries; Rice dishes; Main course; Vegetarian
    • Ingredients: jasmine rice; fresh ginger; mint; yoghurt; avocado oil; curry leaves; garlic; chillies; pine nuts; shiitake mushrooms; yellow beans; soy sauce; Chinese cabbage; tinned water chestnuts; toasted sesame oil; spring onions; basil
    • Categories: Fried doughs; Appetizers / starters; Vegetarian
    • Ingredients: polenta; coriander seeds; yoghurt; spring onions; basil; shiitake mushrooms; halloumi cheese; vegetable oil; store-cupboard ingredients
    • Categories: Fried doughs; Quick / easy; Sauces, general; Side dish
    • Ingredients: starchy potatoes; white onions; poppy seeds; vegetable oil; chillies; palm sugar; limes; lemons; Thai fish sauce
    • Categories: Fried doughs; Salads; Side dish; Appetizers / starters; Vegetarian
    • Ingredients: baby spinach; polenta; cottage cheese; rocket; capers; lemons
    • Categories: Fried doughs; Canapés / hors d'oeuvre; Vegetarian
    • Ingredients: smoked tofu; beansprouts; canned water chestnuts; oyster mushrooms; spring onions; basil; coriander leaves; spring roll wrappers; vegetable oil; Chinese black vinegar; dried wood ear fungus
    • Categories: Side dish; Christmas; Vegetarian
    • Ingredients: garlic; Brussels sprouts; packaged cooked chestnuts; rosemary; maple syrup
    • Categories: Side dish
    • Ingredients: salsify; rosemary; thyme; double cream; salted anchovies; Parmesan cheese; oysters
    • Categories: Stuffing; Main course; Vegan; Vegetarian
    • Ingredients: fennel; watercress; mint; lemons; breadcrumbs; oranges; olives; thyme
    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: shallots; lemons; bay leaves; rosemary; apple cider vinegar

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  • ISBN 10 1844003191
  • ISBN 13 9781844003198
  • Linked ISBNs
  • Published Oct 20 2006
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing Ltd
  • Imprint Quadrille Publishing Ltd

Publishers Text

All too often when preparing a meal, we give little or no thought to what vegetables we should serve with our meat, chicken or fish and the end result is an unappetising side course that does little to delight the eye or the palate. In his new book, acclaimed chef, Peter Gordon, showcases vegetables and brings them firmly centre stage as the main dish of the meal. The book contains an impressive range of recipes, including: soups, casseroles and curries; fried vegetables, in the form of fritters, stirfries and frittatas; roasts, gratins, bakes and braises, pies, tarts and quiches; pasta, noodles and grains; pickles and preserves. There's even a chapter devoted to creative ways with traditional accompaniments, like potatoes, roots, purees and greens, as well as one on vegetable-based desserts. Almost all the recipes can also be served in smaller portions, as starters or side dishes. Throughout the book, he uses an incredible variety of seasonal vegetables from the humble potato and tomato through to the more exotic bitter melons, plantains and kumara all of which are readily available in supermarkets, greengrocers and ethnic food stores. Try mouth-watering Spinach Ricotta Fritters with Watercress and Caper Salad, Caramelised Garlic and Mascarpone Risotto, Savoy Cabbage, Mushroom and Blue Cheese Polenta Bake and Pumpkin Pie with Meringue Topping, and you will never think of vegetables in the same way again.

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