Mr. WILKINSON’S vegetables

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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.
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. 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.

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