Vegetables are essential for a healthy diet and to be in good health, as the famous slogan "eat 5 fruits and vegetables a day" reminds us. However, by dint of cooking them a bit always the same way, it is common to be tired of them at the end of the season. So, for this reason, we must innovate, especially also to arouse the interest of children who often balk at a plate of cooked vegetables.
In this book "Cook vegetables from head to toe!", are gathered 180 recipes around 40 vegetables of which all the parts that can be cooked have been exploited, hence the expression "from head to toe":roots, leaves, branches, seeds, tops, fruits! Obviously, as a result, you will discover original recipes, but quite tasty since they were created and tested by gardeners-cooks who were tired of having to throw away part of their crops. Recipes raw or cooked, vegetarian or not, savory or sweet...
Some very prolific vegetables - I'm thinking in particular of zucchini and squash in general - often seem daunting to cook, just as others, such as chard for example, are too bland. You can therefore draw from this book recipe ideas to enjoy these vegetables from the aperitif to the dessert without forgetting dishes such as pies, omelettes or soups, to name but a few.
The best part of the book also lies in the information it gives for cooking weeds, edible wild plants, such as nettles, purslane, elderberry or wild garlic.
You will see that over the seasons, even if your vegetable garden offers you plenty of vegetables, nothing is thrown away, everything is eaten!
To continue in the originality, you should know that this recipe book was not written by a culinary author but by a number of authors since they are the 110 families members of the organic collective garden "Côté Jardins" located on the outskirts of Lyon, who are its "feathers"! They wanted to share in this book their knowledge and their best culinary experiences, after having, together, cultivated, harvested and cooked...
(Editions Terre Vivante - August 29, 2014) - Price:€16
