They were long given supporting roles on our plates, and expected to adapt their performances to those of the true stars: tender veal, elegant sole, hearty steak. Now, thanks to the growing vegetarian trend, vegetables are leading solo careers. Carefully chosen, prepared and dressed, they are here showcased by a young Swedish chef, winner of the 2014 Bocuse d’Or Europe. From the classic carrot, spinach or leek to lesser-known or forgotten gems such as kohlrabi and Jerusalem artichoke, this book of 85 recipes pays tribute to the natural beauty of these ingredients.
Par Tommy Myllymäki