Simon Bryant's Vegies

Name: Simon Bryant's Vegies
Brand: Penguin Random House NZ
SKU: 9781921382703
Price: 45.0 NZD
Availability: InStock

By Simon Bryant

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4.33

( 18 ratings, 3 reviews)

Summary

Simon Bryant's Vegies by Simon Bryant is a vibrant cookbook that celebrates the versatility and richness of vegetables. Offering a variety of recipes, the book encourages readers to embrace plant-based dishes with creative and simple approaches. Bryant shares his passion for veggies through inspirational dishes that showcase the natural flavours and textures of fresh produce.
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Format: Paperback / softback

$45⁰⁰

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Simon Bryant's Vegies

$45⁰⁰

Elsewhere:

~~$50⁰⁰~~

Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

You might enjoy this book if you're passionate about vegetables and are looking to expand your culinary repertoire with creative, flavour-packed dishes. It offers inspiring ideas for bringing out the best in fresh, seasonal produce, perfect for those who appreciate vibrant, plant-based cuisine.

Simon Bryant's Vegies

Simon Bryant's long-awaited debut cookbook is a vibrant, inspiring collection of vegie recipes that will appeal to vegetarians and meat-eaters alike. Let Simon guide you through the changing seasons, as he shares tales from his vegie patch and brilliant tips for selecting the finest produce.

Simon Bryant's long-awaited debut cookbook is a vibrant, inspiring collection of vegie recipes that will appeal to vegetarians and meat-eaters alike.

Description

Simon Bryant's Vegies is Simon Bryant's long-awaited debut cookbook, featuring a vibrant and inspiring collection of vegie recipes that will appeal to both vegetarians and meat-eaters alike.

Let Simon guide you through the changing seasons as he shares tales from his vegie patch and offers brilliant tips for selecting the finest produce. Discover new ways to enjoy your favourite vegies and learn simple cooking techniques to make them really shine.

Simon's recipes sing with flavour. Comforting dishes such as sweet potato, peanut and mandarin curry, and beetroot ravioli with roast garlic and lemon-zested chèvre and walnuts will warm and nourish during the colder months.

Meanwhile, the light, fresh flavours of lavender and orange broccoli with couscous and sugar snaps, and capsicum with burnt chilli sambal and basil are perfect for spring and summer.

Simon Bryant's Vegies effortlessly dispels the myth that vegetarian cooking can't be daring, original, and delicious.

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

Simon Bryant's Vegies by Simon Bryant has been praised for its refreshing and accessible approach to vegetarian cooking, highlighting the natural flavours of vegetables. Reviewers appreciate the book's vibrant photography and clear instructions, which make it inviting for both novice and experienced cooks. The recipes are noted to provide imaginative ways to incorporate vegetables into everyday meals, making it an inspiring addition to any kitchen.

Book Details

INFORMATION

ISBN: 9781921382703

Publisher: Penguin Random House Australia

Format: Paperback / softback

Date Published: 25 July 2012

Country: Australia

Imprint: Lantern

Audience: General / adult

DIMENSIONS

Spine width: 21.0mm

Width: 210.0mm

Height: 260.0mm

Weight: 920g

Pages: 244

Collections

Cook Books & Recipes Cooking & Food Non-Fiction Penguin Books Simon Bryant Vegetarian Cook Books

About the Author

Simon Bryant began his cooking career working in Thai and Indian restaurants in Melbourne. In 1995, he joined the ranks of the Hilton Adelaide's kitchen brigade, where he worked for a time at Cheong Liew's celebrated Grange restaurant before becoming Executive Chef of Hilton Adelaide in 2001. From 2006 to 2009, Simon co-hosted four series and 152 episodes of the ABC's immensely popular TV series The Cook and The Chef, alongside food icon Maggie Beer. Moving on from the Hilton Adelaide in 2009, Simon is currently an ambassador for Animals Asia, pens magazine articles on ethical food production and maintains an active interest in issues surrounding animal welfare practices. He is also a semi-competent gardener and committed vegie eater. http-//www.simonbryant.com.au https-//www.facebook.com/simonbryantchef