PublishedBloomsbury, May 2017 |
ISBN9781408873151 |
FormatHardcover, 352 pages |
Dimensions24cm × 17cm |
A revolutionary cookbook with 140 recipes that move the humble side dish to centre stage.
'Full of recipes I want to cook and eat' Yotam Ottolenghi
'Both a beautiful and eminently useful cookbook' Anna Jones
'I want to eat every recipe in this book' Nigel Slater
'A very good idea... enough to make the book a winner!' Stephen Harris, chef-owner of The Sportsman
Whilst writing his food blog, Rocket & Squash, Ed Smith noticed that a key part of our meals was being ignored. On too many occasions, side dishes were being relegated to an overboiled afterthought, or dismissed with a throwaway 'eat with potatoes' or 'serve with seasonal greens' line. But our side dishes have the potential to be as inspirational as the main event itself. In fact, they're often the best bit! Here it's the 'two veg' rather than the meat which are given the spotlight: you'll find 140 inspiring recipes and insightful tips to make your pulses, roots, vegetables and greens dazzle in their own right. Think of garlic oil pea shoots, smoky ratatouille, celeriac baked in a salt and thyme crust, carrots with brown butter and hazelnuts, spelt grains with wild mushrooms, and chorizo roast potatoes.
Complete with a recipe directory that will help you find the perfect accompaniment, whatever your cooking, On the Side will brighten and invigorate every meal.
