Root, Stem, Leaf, Flower: How to Cook with Vegetables and Other Plants
- Downloads：3723
- Type：Epub+TxT+PDF+Mobi
- Create Date：2021-06-01 11:51:17
- Update Date：2025-09-07
- Status：finish
- Author：Gill Meller
- ISBN：1787134334
- Environment：PC/Android/iPhone/iPad/Kindle
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Summary
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 flavors， colors 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。
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 flavors， colors 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。
Reviews
Shipshapeeatworthy
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Gill Meller's Root， Stem， Leaf， Flower easily fits into this category of favourite books。 Back in 2016 I became acquainted with the recipes of Gill Meller through his book Gather。 I was immediately taken with his direct-to-the-source approach -- rather than rely on markets or purveyors， Meller collects his ingredients from the land and sea。 His recipes tell a story about the landscape and reveal the important connection between the plate on the supper table and the natural world。 I find his reci Gill Meller's Root， Stem， Leaf， Flower easily fits into this category of favourite books。 Back in 2016 I became acquainted with the recipes of Gill Meller through his book Gather。 I was immediately taken with his direct-to-the-source approach -- rather than rely on markets or purveyors， Meller collects his ingredients from the land and sea。 His recipes tell a story about the landscape and reveal the important connection between the plate on the supper table and the natural world。 I find his recipes delicious and intriguing because， while his recipes mind the seasons， I think his focus goes further and is more complex。 This isn't to say that his recipes are complex， in fact， his recipes are far from it。 The meals I've made from his books are not ingredient-heavy or technique-driven but， food for everyday。 I've fallen in love with Root， Stem， Leaf， Flower。 The photography by Andrew Montgomery （the photographer for both Gather and Time）， pairs so well with the recipes and the way Meller talks about his relationship with the outdoors。 The recipes and pictures are a different kind of poetry。 Meller displays the beauty of cooking with plants。 While he deftly incorporates plants into his recipes， at times I found with his earlier books that the emphasis was on the pairing of animal proteins with plants。 Being a vegetarian， and cooking for my vegetarian family， I wanted more veg-centric recipes from Meller and with his latest cookbook he really delivers。 Seasons can seem long， but they're fleeting。 The window for produce can be short which is why I think it's important to savor each season。 Maybe this is why I've spent so much time with Root， Stem， Leaf， Flower -- chasing the seasons through Meller's recipes。 While many of the ingredients are available year-round at my local supermarket， I found myself patiently waiting for each ingredient to be ready in its own time so that I could finally enjoy recipes I'd bookmarked。 Meller's books are ingredient-driven and in this case， the recipes are organized by season with ingredients particular to that season used throughout the recipes。 One of the most refreshing things about this cookbook is that it's not a book about being vegetarian or vegan （for those that wonder: dairy and eggs are used sparingly）， not really。 Root， Stem， Leaf， Flower is about appreciating plants -- as Meller says in the introduction: "It is， in fact， a book for anyone who enjoys cooking and eating good food and is， for whatever reason， looking to broaden their repertoire of veg-centric recipes。" Meller's ambitions for the book reach past enjoyment because he feels that as we begin to pay attention to how our food is produced and shift the way we eat， there will be a positive impact on the environment。 This cookbook is full of recipes that I want to make and， so far， I've made （and remade） over a dozen recipes for my family。 Some of the recipes such as the one for Tomatoes in the Hole or the Mushroom， Potato and Barley Cobbler harken to dishes with more meat-y roots。 Whereas recipes like the Roasted Sprouts and Celeriac w/ Hazelnuts and Green Herb Sauce， the Apple， Rhubarb and Beetroot Salad， or the Cauliflower， Celery， Lentil and Apple Salad offer enticing assemblages of seasonal produce。 Root， Stem， Leaf， Flower also contains simple dessert recipes。 After enjoying the Blueberry， Honey and Lavender Mess -- a literal "mess" of blueberry compote， whipped cream， and crushed meringues -- I continued to make variations of it all summer long using whatever fruit or berries the market offered。 Living in Canada， cordial （the non-alcoholic fruit juice concentrate that you'd mix with water， etc。） is not really a thing。 While you can certainly find it in the grocery store here -- Ribena or Rose's Lime Cordial -- there isn't the variety of cordials and squashes that you might find in the UK。 So， when I made the recipe for Rhubarb， Orange， Anise and Honey Cordial， my daughter was overjoyed that we could enjoy different cordials and not just the one from "that Rose lady。" The notes for this recipe certainly gave me a chuckle: "It's a vegetable but we treat it like a fruit。 There aren't many vegetables out there that get repeatedly subjected to so much honey and sugar -- no wonder it's bitter。"Thinking back on the first time I made the recipe for Parsnip and Fenugreek Rostis， I didn't bother to share and ate a batch that should serve four in one go。 Perhaps this is one of those "sorry， not sorry" moments or one where I should feel a bit bad for being miserly but if you could smell them as they fried in the skillet or taste them served with fried egg and shallots， I'm not sure you would share either。 Maybe it's that earthy sweetness of the parsnip paired with fenugreek that makes this dish so wonderful。 Whatever it is， I've made this recipe often over the last several months and would recommend it。 Asking me to choose a favourite cookbook would be as agonizing as asking a parent to choose their favourite child。 I find that with each book that passes through my kitchen， I find something to love in each one。 With Root， Stem， Leaf， Flower， I've found a cookbook that I treasure and continue to cook from （which is probably why it hasn't moved far from my kitchen counter since June）。 Since I am impatient， I pre-ordered the U。K。 version of Root， Stem， Leaf， Flower back in the spring of 2020。 This is a book I think everyone should have in their cookbook library。 Please note that this is an excerpt of a review posted to www。shipshapeeatworthy。wordpress。com 。。。more
Sarah Ruiz
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Really lovely cookbook with some of the most beautiful food photography I’ve seen。 It’s very #aesthetic but doesn’t feel pretentious， mostly because nearly every page is a recipe， interspersed on occasion with some very lovely little poems about certain ingredients。 Some big glossy cookbooks are all about the author who just rambles on and on about their food philosophy， but this one is very honest and focused on the recipes themselves。 Some of the ingredients might be hard to find for an Americ Really lovely cookbook with some of the most beautiful food photography I’ve seen。 It’s very #aesthetic but doesn’t feel pretentious， mostly because nearly every page is a recipe， interspersed on occasion with some very lovely little poems about certain ingredients。 Some big glossy cookbooks are all about the author who just rambles on and on about their food philosophy， but this one is very honest and focused on the recipes themselves。 Some of the ingredients might be hard to find for an American reader， but because it’s structured around the seasonality of plants， I’m sure you can pick the North American equivalent to substitute in some cases。 Adapting the dish might even be part of the fun！ 。。。more
Penny Hope
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