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Item Barcode | Collection | Call Number | Status | Item Holds |
|---|---|---|---|---|
| 33607003380840 | Adult Nonfiction | 641.5636 OLIVER | Searching... Unknown | Searching... Unavailable |
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Summary
Summary
NEW YORK TIMES BESTSELLER
Jamie Oliver, one of the bestselling cookbook authors of all time, is back with brilliantly easy, delicious, and flavor-packed vegetable recipes.
This edition has been adapted for the US market. It was originally published in the UK under the title Veg .
From simple suppers and family favorites, to weekend dishes for sharing with friends, this book is packed full of phenomenal food - pure and simple.
Whether it's embracing a meat-free day or two each week, living a vegetarian lifestyle, or just wanting to try some brilliant new flavor combinations, this book ticks all the boxes.
Super-tasty, brilliantly simple, but inventive veg dishes include:
· AMAZING VEGGIE CHILI , comforting black rice, zingy crunchy salsa and chili-rippled yogurt
· GREENS MAC 'N' CHEESE with leek, broccoli & spinach and a toasted almond topping
· VEGGIE PAD THAI , crispy fried eggs, special tamarind & tofu sauce and peanut sprinkle
· SUPER SPINACH PANCAKES with avocado, tomato and cottage cheese
· SUMMER TAGLIATELLE , basil & almond pesto, broken potatoes and delicate green veg
With chapters on Soups & Sandwiches, Brunch, Pies & Bakes, Curries & Stews, Salads, Burgers & Fritters, Pasta, Rice & Noodles, and Traybakes there's something tasty for every occasion.
Sharing simple tips and tricks that will excite the taste buds, this book will give you the confidence to up your vegetable intake and widen your recipe repertoire, safe in the knowledge that it'll taste utterly delicious. It will also leave you feeling full, satisfied and happy - and not missing meat from your plate.
"It's all about celebrating really good, tasty food that just happens to be meat-free." Jamie Oliver
Author Notes
A global phenomenon in food and campaigning, Jamie Oliver has inspired millions of people to cook fresh, delicious food from scratch.
Jamie Oliver is a global phenomenon in food and campaigning. During a 20-year television and publishing career he has sold over 46 million books worldwide, and achieved an estimated global TV audience reach of 67 million across 182 territories. As a result Jamie has inspired millions of people to enjoy cooking fresh, delicious food from scratch.
Through his organization, Jamie has set an ambitious goal to halve the level of UK childhood obesity by 2030, and improve everyone's health and happiness through food. His belief that business can be a force for good in driving positive change saw the Jamie Oliver Group achieve the prestigious B-Corp status in July 2020.
Jamie has now published 24 best-selling cookery books, making him the top-selling non-fiction author in UK history. Jamie's 2019 title Ultimate Veg has sold over 1M copies worldwide and is now the UK and Australia's best-selling vegetarian cookbook since records began. Jamie's latest book 7 Ways was released internationally in August 2020.
Alongside his work in TV and publishing, Jamie also connects with audiences across multiple digital platforms, creating and appearing in exclusive content for jamieoliver.com, the Jamie Oliver YouTube channels and a variety of social platforms.
His portfolio of successful restaurants now spans 21 countries around the world, and his growing range of food and kitchen products features everything from kitchenware and utensils to various food products including herbs & spices, pasta, sauces and much more.
Reviews (2)
Publisher's Weekly Review
Oliver achieves admirable variety with his 22nd book (after 5 Ingredients), a compendium of vegetarian recipes that ticks all the boxes without adding much new to the conversation. Oliver is British, and it shows in vocabulary like sarnie for sandwich (made by stuffing a loaf of rustic bread with mozzarella and grilled vegetables, then slicing it into wedges), while the lack of recipe headnotes will likely leave some readers scratching their heads as to the meaning of some recipes names, such as a Burns Night Stew of barley and root vegetables with buttery dumplings. Oliver easily dips in and out of different cuisines, offering, among other dishes, a cauliflower and chickpea biryani with a bread lid, and a pretty pinwheel-like French-style pithivier pie served with creamy blue cheese sauce. A self-defined "meat lover who will absolutely not compromise on flavor," Oliver also creates ersatz meat dishes, such as shawarma of roasted mushrooms on a skewer, and black bean burgers topped with slices of mango and avocado. A chapter on "traybakes" is rife with weeknight dinner options: Florentine eggs and stuffed peppers are perfect for making in advance. Oliver Fans will enjoy this solid effort, but it's unlikely to attract a new following. (Jan.)
Library Journal Review
Followers of Oliver (Jamie at Home) will appreciate this latest work, which emphasizes simple ingredients and uncomplicated preparation. Chapters highlight preparation, such as "Traybakes" and "One Pan Wonders," as well as ingredients such as pasta and rice. Eggs supply the protein in some recipes and sparingly used dairy (cheese, yogurt, butter) make the collSECTION vegetarian, rather than vegan, though some recipes include vegan alternatives. Nutrition is a focus, and each recipe has energy (calorie), fat/saturated fat, protein, carbs, salt, and fiber counts. A discussion of the "healthiest oils" not only advocates for seed, nut, and olive oils, which are high in omega-3 and -6 essential fatty acids, but also clearly warns that highly saturated fatty acid coconut oil, frequently found in vegan cooking, be used for taste only. VERDICT Anyone with an interest in healthier cooking will enjoy the accessible, uncomplicated, yet tasty, approach to plant-based recipes from a chef focused on food activism.--Jeanette McVeigh, formerly Univ. of the Sciences, Philadelphia