Plants Taste Better is a plant-based recipe book that pushes the envelope in terms of showing you what you can accomplish in your kitchen when you combine center-staging vegetables, alongside a deeper understanding of the techniques required to make the ingredients shine. Between 60-70 mouth-watering and inventive recipes, written by the chef-proprietor of the award-winning vegetarian restaurant Acorn Vegetarian Kitchen in Bath, range from simpler dishes like split pea soup with salt baked celeriac and orange zaatar, to more involved dishes such as shredded beetroot slivers with aged cashew puree and lavender beetroot vierge, each one extols the culinary merits of plants. Many of the recipes also come with an explanation of the cooking principles used, to provide the reader with a knowledge base that will help make them a better cook. Cooking plants is a uniquely different art from cooking meat or fish - it requires not only a solid grounding in traditional cooking techniques, but also a deeper understanding of new techniques specific to plant based cookery. Current plant-based books rarely, if ever, delve into the type of sophisticated cuisine that is available in cookbooks with meat and fish dishes. Plants Taste Better addresses this twofold: by introducing the reader to sixty-five top notch recipes that take vegetable cooking to a new level, and concomitantly sharing with them an understanding of how to cook - by highlighting specific techniques in each recipe - that will enhance their cooking prowess across the board. This highly accessible and gorgeously designed cookbook will provide that knowledge in a friendly and confident manner, with recipes designed for home cooking alongside ones especially adapted from the author's professional, award-winning kitchen. This is a beautifully-designed cookbook celebrates the culinary potential of plants with between 60-70 recipes, ranging from very simple to complex.

The home cook will not only learn a series of mouth-watering dishes but also be equipped with the skills to cook them to excellence time after time and apply the techniques they've learned to the rest of their home cooking. The book will contain a wide selection of recipes, from simple fifteen-minute soups, to more involved dishes. The majority are accompanied by an explanation of a culinary principle inherent to the dish being made that will help the home cook raise their game in the kitchen. Sample recipe list: Split Pea Soup with Salt Baked Celeriac Sunchoke Veloute White Onion Soup with Cider Jelly Pistachio Pate with Lightly Pickled Fennel and Orange Green Lentil Pate Roast Mushroom Pate Perfect Mushroom Risotto Shredded Brussel Sprouts with Pine Nut Risotto Parsnip Barley Risotto with Comice Pear and Candied Hazelnuts Glazed Salsify with a Seven Grain and Seed Risotto Spiced Chickpea Panisse Almond and Garlic Fritters Spanish Fried Cauliflower with Herb Mayonnaise Asparagus with Lemon Mayonnaise and Wild Rocket Slow Roasted Heritage Carrots with Seeded Buckwheat, Garden Salad and Cashew Herb Cheese Confit Tomato Salad with White Beans, Black Olives, Almonds and Summer Herbs Slowly Stewed Courgettes In Italian Olive Oil with Lemon, Pine Nuts and Homemade Farfalle Fresh Summer Peas with Potato Gnocchi in A Light Almond Lemon Cream Roast Butternut Squash with Puy Lentils Smoked Hazelnuts and Homemade Mustard Dressing Smoked Field Mushroom Casserole with Walnut Agnoletti Shredded Beetroot Slivers with Aged Cashew Puree and Lavender Beetroot Vierge Steamed and Fired Aubergine With Spicy Peanut and Fresh Garden Spinach.