While the book contains easy-sounding recipes for dishes such as parsnip chips it also has foodie-centric items like“green garlic champ with poached egg and broiled ox tongue.”
Fairly everyday vegetables might be the stars in this book, but unusual ingredients might scare off some less adventurous home cooks.
Still, Wilkinson’s love for “veg,” as he calls it, shines through in the recipes and beautiful photographs.
“Vegetables are so much more diverse in flavor, types and availability than any old piece of meat,” Wilkinson says in the introduction.
I can agree with that.
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