“River Cottage Veg: 200 Inspired Vegetable Recipes”
By Hugh Fearnley-Whittingstall; Ten Speed Press, 415 pages
When you think of vegetables, what comes to mind? A cafeteria-style medley of peas and carrots? Leafy green stuff that you were forced to eat as a kid, and now eat as an adult because your doctor says it’s good for you? Or, maybe you’re the opposite (like me) — not a vegetarian but bordering on being labeled a veggie-holic? No matter your experience with, and/or stance on food that comes from the garden, this week’s book, “River Cottage Veg: 200 Inspired Vegetable Recipes,” serves up some mighty fine veggie recipes — for all palates.
Educating people about sustainably produced food is one of Hugh Fearnley-Whittingstall’s passions. In 1998 he began hosting a British television series from the River Cottage Farm in Dorset England. The series was all about food, and since that first series aired, several more River Cottage food programs have been produced for British television.
The farm itself has turned into a small-scale culinary industry with its accredited Chefs’ School for professional cooks, the Cookery School which holds courses for amateur cooks, and a selection of Canteens — public eating establishments — located throughout the British locale. Whether a person is an aspiring chef, or a home cook looking to expand his or her cooking repertoire, River Cottage’s philosophy is to instill an appreciation for local, sustainable food practices. More information about River Cottage can be found at http://www.rivercottage.net.
Now, back to this week’s title. Like any well-organized cookbook, “River Cottage Veg” is divided into categories: Comfort Food & Feasts; Hearty Salads; Raw Assemblies; Hefty Soups; Bready Things; Pantry Suppers; Pasta & Rice; Meze & Tapas; Roast, Grill & Broil; and Side Dishes. Here’s a nice feature: while all of the recipes are vegetarian, some of the recipes are marked with a special symbol to indicate that they are also suitable for vegans.
