Richard Buckley (3) (1958–)

Cooking plants carefully and with skill is what Plants Taste Better is all about. Because most of your food dishes receive their flavor from plants, it’s important to know them and prepare them properly.

In the introduction, the author explains the philosophy of cooking with plants and understanding plants. In the Craft Of Plant-Based Cooking section, choosing ingredients, flavors, taste, seasonings, etc. are discussed.

Also included in the same section is a list of required or recommended equipment. While strictly speaking a knife is all that is required, these extra items may make life easier.

Recipe categories include:

Snacks
Soups, Pates & Light Lunches
Salad
Mains
Desserts
Bread

Each of the recipes includes an introduction to the vegetable, plant, used as the main ingredient. Serving sizes are also included as well as in some cases serving suggestions.

Tips are also sprinkled throughout the book, giving information on using various ingredients to the best advantage. Most of the recipes also offer a lovely photograph of the finished product. While several of the recipes are displayed in combination photograph it does not detract from the usefulness of the picture.

Unique And Timely

So many of us are trying to be more healthful these days, a plant-based diet can help with that. These recipes will help you introduce more variety into the plant-based flavors in your diet.

The recipes are all very attractive offerings. Several of them, however, many involve recipes within recipes, so we’re not for the quick easy meal. These are for the meals that you want to take your time over and savor.

See the full review and the recipe for Tomato Chutney at The RecipesNow! Reviews And Recipes Magazine. This review is written in response to a complimentary copy of the book provided by the publisher in hopes of an honest review.… (mais)

As I read through this cookbook words like elegant, refined and sophisticated were whirling through my head. It's a really beautiful cookbook with many amazing looking recipes. Some of them seem a bit time consuming, but that's not always a bad thing. I did notice a good many ingredients that you just don't see in the US commonly like cavolo nero and rooster or maris piper potatoes. What I found most appealing were the great many recipes for broths, pickling and flavored oils. Thanks to NetGalley and the publisher for providing me with an advanced copy in exchange for an honest review.… (mais)