Simon Bryant's follow-up to 2012's bestselling Vegies is another vibrant, inspiring collection of recipes – this time with vegies, grains and pulses centre-stage.
Simon guides you through the seasons, sharing brilliant tips for selecting the finest produce and revealing the best techniques to make your ingredients really shine. He delivers original takes on vegie favourites - including Baked kale carbonara, Pumpkin, chickpea and tahini soup, and Smoked tofu kedgeree - and introduces exciting new flavour combinations, such as Fennel and star anise broth, Seaweed and blue cheese fondue and even Chocolate and lentil brownies.
With influences spanning the globe, from Japan to India, the Middle East to Mexico, Vegetables, Grains and Other Good Stuff is vegie cooking at its very best - inventive, exciting and absolutely delicious.
