3 of 3 people found the following review helpful
This review is from: Food From Plenty: Good food made from the plentiful, the seasonal and the leftover. With over 300 recipes, none of them extravagant (Hardcover)
This is a brilliant book - full of wonderful, inspiring recipes with the overriding theme being using plentiful, seasonal produce and using up leftovers. There is also an element of buying good quality ingredients but making them go further using cheaper ingredients like pulses. There is nothing 'worthy' about this - the recipes are interesting, with influences from all over the world.
You will find, for example, a simple roast lamb dish with sherry, thyme and red onions. The onions & sherry are cooked separately so the leftovers can go into a shepherd's pie - here with a middle eastern twist and a spiced parsnip crust. Recipes cover meat, fish, grains, pulses, breads, eggs, a whole chapter full of glorious soups. There is a chapter devoted to wild food - wild garlic, salads of nettles & wild greens, berries (e.g. elderflower & berry jellies), pheasant, rabbit (with mustard & tarragon). Some will think that pheasant is extravagant but I live in a rural area surrounded by shoots so in season I can buy a brace of pheasant for less than the price of the cheapest supermarket chicken.
Interspersed throughout the book are some great vegetarian recipes - Nicoise vegetable stew with rouille; creamy lentils & pumpkin with ginger & cumin; roast squash & spinach lasagne; creamy white vegetable, chestnut & cranberry gratin; korma curry; Vietnamese sweet potato curry; a lovely basil & tomato tart; quinoa with lime, chilli & coriander; Moroccan lentil soup with yoghurt & chilli-fried onions.
Puds include coconut rice pudding with candied lemons (there are variations on the theme - citrus & spice rice pudding, vanilla rice pudding with fruits or rose and cardamom-scented rice pudding); apricot, peach & blackberry crumble; cardamom, honey and orange roast apricots; peach & lavender honey clafoutis; pear & raspberry trifle.
A nice feature is that most recipes come with a selection of alternatives at the end which can be used to reflect seasonal availability. The recipes are also straightforward - no complicated techniques nor any particularly fancy ingredients. Ingredient lists sometimes look long but this is mainly down to seasonings, herbs and spices (a well-stocked herb & spice cupboard would be useful). The variety of recipes should also mean that there is something for everyone.
Food From Plenty: Good food made from the plentiful, the seasonal and the leftover. With over 300 recipes, none of them extravagant(23 customer reviews)