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Mr. Wilkinson’s Vegetables

A Cookbook to Celebrate the Garden

Matt Wilkinson

2014 International Association of Culinary Professionals Cookbook Awards
Winner: Best Design

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2014 International Association of Culinary Professionals Cookbook Awards
Nominee: First Book

This lush, beautiful cookbook celebrates the flavor and versatility of vegetables by allowing them to take center stage in more than 80 delicious, easy-to-prepare recipes—from salads to main dishes to desserts—for meat lovers and vegetarians alike.

 

Too many of us let vegetables play second fiddle in meals that center on protein or carbs. For chef Matt Wilkinson, vegetables come first. He builds his dishes around vegetables that are in season, when they taste the best, are most affordable, and most readily available.

         Click to display recipe!

         Click to display recipe!

The recipes in Mr. Wilkinson’s Vegetables range from simple salads such as Brussels Sprout Leaves, Mozzarella, and Anchovies, or Roasted Cucumber, Quinoa, Freekah, and Herbs, to hearty dishes such as Soft Parmesan Polenta with Crab and Mussels, or Braised Eggplant, Tomato, and Meatballs. They also include satisfying snacks like Irene’s Tzatziki, or Smoked Tomato and Goat’s Curd Gougéres, as well as desserts, such as Carrot Cake with Grated Carrot, Preserved Lemon, Raisin, and Ginger Pickle, or Creamed Rice Pudding.

Mr. Wilkinson’s Vegetables includes photographs and illustrations which show completed recipes, as well as step-by-step images, featuring twenty-four vegetables from asparagus to zucchini. Additional tips on growing each of the vegetables featured are also included.

Click the picture for the recipe, and below, Matt Wilkinson takes you through the recipe!

 

 

While many of the 80 plus dishes will appeal to vegetarians, there are plenty that incorporate meat. In all of them, Mr. Wilkinson’s vegetables are the stars. With beautiful photography and vintage illustrations, the book is both timely and timeless.

Matt Wilkinson is passionate about food in season, farmers’ markets, and local producers. Based in Melbourne, Australia, he is the former head chef at the award-winning restaurant Circa the Prince, where he ushered in an era of organics and garden-to-kitchen rustic fine dining. He now owns and runs Pope Joan, which has a cult following and is popular for its fresh, seasonal breakfast, brunch, and lunch dishes. He recently won the World’s Best Sandwich Competition. He is also the coowner of Spudbar, a slow-food, fast food franchise of 11 shops.

Available now from -
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