Root

Small Vegetable Plates, a Little Meat on the Side

Root
Rob Howell
RRP:
NZ$ 64.99
Our Price:
NZ$ 51.99
Hardback
h246 x 189mm - 288pg
18 Mar 2021 UK
International import eta 7-19 days
9781472976468
Out Of Stock
Currently no stock in-store, stock is sourced to your order
Vegetable small plates are the very heart of this mouth-watering debut book from Rob Howell. With a focus on sustainability and using the very best of ingredients, Rob showcases over 100 recipes from the award-wining Bristol waterfront restaurant for you to mix and match at home, creating greedy feasts for family and friends - or even just for yourself!Although not central to the book, meat and fish recipes abound to satisfy even the hungriest of carnivores, and the desserts are not to be missed. There is something for everyone within these pages. Recipes include: Welsh rarebit toastsButtermilk fried celeriac Cauliflower bhajis with cashew butter and pickled orangeTempura spring onions with sweet chilli sauce and peanut crumbChicken schnitzel with sauerkrautSpiced monkfish tail with 3 saucesDoughnuts with carrot jamand Sherry panna cottaWith stunning photography to accompany every dish, this is a cookbook to be devoured at once, and then read and cooked from time and time again.
For a long time, the vegetable has been seen as the accompaniment but in this book, beautifully written and put together by Rob Howell, it rightly gains its position as being the centrepiece. Beautiful cookery, fantastic ingredients with a bit of chef technique for everybody to do at home. * Tom Kerridge * Rob Howell has the omnivore' s balance just right - leading with seasonal plants, with a bit of well-chosen meat and fish ' for special' . And he knows a thing or two about making them all delicious. * Hugh Fearnley-Whittingstall * Playful, inventive, interesting and, most importantly, delicious. I feel so lucky to have an insight into all-things Root and be able to cook Rob Howell' s food at home. * Olia Hercules * So good to see a young cook writing a very inspiring first book. I want to eat the food off the pages; they' re just such delicious recipes. * Angela Hartnett * Fantastic recipes using the very best of ingredients, this book is a stunning celebration of vegetables. Congratulations, Chef. * Niklas Ekstedt * This fabulous restaurant is the best of modern British cooking and in its own, laid-back, unshowy way, provides further proof of just how far British food and cooking has come in the past ten years. Much to be proud of. And proof, in these strange and uncertain times, of the ever-unifying power of serious good food -- Tom Parker-Bowles * The Mail on Sunday *
Rob Howell is the head chef at Root, a veg-centric restaurant housed in two shipping containers which opened in Bristol' s Wapping Wharf in 2017. Rob was previously head chef at Josh Eggleton' s award-winning pub, The Pony & Trap, winning a Michelin star in 2011. Previously he worked at Ondine in Edinburgh and Goodfellows in Wells, as well as completing stages at Studio in Copenhagen, Elystan Street in London under Phil Howard and at Restaurant Nathan Outlaw in Port Isaac. In the 2018 Restaurant Magazine Restaurant Awards, Root burst onto the scene at number 57 in the listing of the best restaurants in the UK. @RootBristol / @robjhowell
Status: Active
ISBN-13: 9781472976468
Published: 18 Mar 2021
Published In: United Kingdom
Imprint: Bloomsbury Absolute
Publisher: Bloomsbury Publishing PLC
Format: Hardback
Height: 246mm
Width: 189mm
Weight: 1000g
Pages: 288

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