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Vicki Valsamis

The Vegetable: Recipes that celebrate nature Hardcover – 1 November 2017

by Vicki Valsamis (Author), Caroline Griffiths (Author)

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The Vegetable is an essential collection of 130 plant-based recipes featuring fresh flavours and exciting combinations that will delight anyone looking to eat more vegetables.

With stunning full-colour photography throughout, the book is broken down by style of vegetable – roots, brassicas, seeds & pods, bulbs, fruits and leafy greens – so you can always find the perfect recipe for your beautiful produce. With recipes for dishes large and small as well as sauces and pickles, The Vegetable is the perfect companion for simple dinners and feasts with friends alike.

Print length

304 pages
Language

English
Publisher

Smith Street Books
Publication date

1 November 2017
Dimensions

20.57 x 3.3 x 28.45 cm
ISBN-10

1925418537
ISBN-13

978-1925418538
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Product description

Review

"In this elegant book, Griffiths and Valsamis elevate the vegetable and explore those possibilities. From the chiaroscuro cover photo of a cabbage to the gilded page edges, this book sends the message: vegetables are sincere, complex, and worth your attention."
--Books-For-Cooks.com

"Everyone needs as many great vegetable cookbooks as they can find in their kitchen library. The Vegetable, a collaboration between Brooklyn- and Australian-based recipe developers and food stylists Caroline Griffiths and Vicki Valsamis, is one of the essentials. If you're looking for a trusty cache of go-to vegetable dishes, this is a must-buy. "
--FoodRepublic.com

"With stunning full-color photography throughout, the book is broken down by style of vegetable roots, brassicas, seeds and pods, bulbs, fruits, and leafy greens, making it easy to find the perfect recipe for your produce. Recipes for entrees and side dishes as well as sauces and pickles make this book is the perfect companion for simple dinners and feasts alike."
--EatYourBooks.com

"The recipe is worth making just for the chance to fill your kitchen with the swoon-inducing aromas produced by the heady spices and other aromatics, which you combine with pistachios and dried cherries, then roast inside the pumpkin cavities. But it gets even better. You scrape out that mixture, along with a good amount of pumpkin flesh, stir in yogurt and then layer it all back into the pumpkins with basmati rice. Sprinkle the top layer with saffron-infused water, bake again, and just try not to dig in before these beauties even make it onto a platter. It's mostly hands-off work, but if you prefer you can divide the job, roasting the pumpkins the first time a day (or days) before the Thanksgiving crunch. When you stuff and finish them closer to serving time, that showstopping aroma will return, I promise."
--The Washington Post

About the Author

Vicki Valsamis is one of Australia’s most sought-after food stylists and recipe developers, and has worked with major brands, food magazines and publishers. She’s previously published Monster Shakes and The Vegetable.

Caroline Griffiths is an author, qualified home economist, cook, food writer and food stylist with a keen interest in nutrition. She is a passionate food expert with over 20 years of food industry experience, having worked in several of Australia’s best-known test kitchens.

She has authored four books, and has contributed to many cookbooks, food magazines and websites. Caroline loves to create recipes that are flavourful, wholesome, creative and achievable.

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Product details

Publisher ‏ : ‎ Smith Street Books (1 November 2017)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 304 pages
ISBN-10 ‏ : ‎ 1925418537
ISBN-13 ‏ : ‎ 978-1925418538
Dimensions ‏ : ‎ 20.57 x 3.3 x 28.45 cm

Best Sellers Rank: 317,991 in Books (See Top 100 in Books)
- 718 in Vegetable Cooking (Books)
- 903 in Green Housecleaning
- 2,945 in Vegan Food

Customer Reviews:
13 ratings

Anna Jones
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Hardcover
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About the author

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Vicki Valsamis

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With a primary focus on food styling, recipe development and prop styling Vicki's love for all things culinary can be attributed to 20 years in the food industry and a passion for sourcing seasonable and local produce.

Recognised for a unique and multidisciplinary approach to her craft she enjoys working on a range of advertising campaigns, editorial and publishing projects.

Clients include Vogue, Pana Chocolate, Maxwell and Williams, Sunday Life, Schweppes, Bulla, Real Living Magazine, Food & Wine Magazine, Country Style Magazine, ABC Delicious Magazine, Mission Foods, Helgas, Nestle, Heinz, SPC and Smith Street Books.

Vicki is based in Melbourne, Australia. When she's not on set, you'll find her spending time with her family, scouring the local farmers markets and writing recipes....naturally!

Customer reviews

5 star		63%
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3 star		17%
2 star		9%
1 star		11%

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Naomi

Looks good...

Reviewed in the United Kingdom on 13 April 2019

Verified Purchase

Very pretty but not doing it for me in terms of recipes- I’ll take Ottolenghi over this every time.

Amazon Customer

Five Stars

Reviewed in the United Kingdom on 22 January 2018

Verified Purchase

Beautiful images and recipes!

Stefani Pelzer

Super

Reviewed in Germany on 25 November 2020

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Super

urbanite

Beautiful color photos, recipes by vegetable category!

Reviewed in the United States on 21 February 2019

Verified Purchase

We love to see the color photos of the finished receipes - very inspiring and also mouthwatering! We eat mostly vegetarian, so it's very helpful to have a book of recipes organized by the type or family of vegetable we happen to have in the fridge. Makes it easier to look up a recipe when we get home at night, y'know? We've tried a few of the recipes and we've enjoyed them very much so far. Can't wait to try more of them. No regrets on this purchase. Did I mention the book is gorgeous - and has gilt-edged pages? FANCY

Amazon Customer

Stunning photos but.

Reviewed in the United States on 18 January 2019

Verified Purchase

The photos are stunning and are what drew me in. The recipes however are very disappointing.

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The Vegetable: Recipes that celebrate nature Hardcover – 1 November 2017

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