Vegetable Cakes: The most fun way to five a day! - Couverture rigide

Spevack, Ysanne

Couverture rigide

ISBN 10 : 0754833240 ISBN 13 : 9780754833246

Editeur : Lorenz Books, 2018

Synopsis

Why aren't we using vegetables in dessert? They are as sweet as many fruits, and offer incredible flavours and visual appeal, and of course a wonderful boost of nutrition as well. This baking book with a difference brings you a kale and coconut gateau, asparagus and sesame cake, a carrot and coriander traybake, cheesecakes made with fennel, pumpkin, beet... along with all the health benefits. From beetroot cheesecake to radish-topped pavlova, smuggling veg into meals has never been easier or more beautiful. Squashes, sweetcorn, carrots, spinach, peas, kale, onions and even fiddlehead ferns take you into a new culinary universe, where the tastes are intriguing but the results are also irresistibly tempting to eat. Children will spot evidence of green in a veggie burger within seconds, but give them a cake with a big cauliflower inside, and the silliness of it opens the door. Why conform to the norm, let's embrace the strange and say yes to vegetables in unusual places! 'As focused on fabulous flavours and textures as nutrition, the recipes are little gems. Slice of chard tart?'; The Kitchen, Velvet Magazine. 'Tiers of golden sponge, sandwiched together with whipped buttercream... topped with chunks of crispy coated kale. That's right, kale. Leafy, green, found-in-the-vegetable-aisle kale. It's not what I normally look for in a cake. ...But the sponge is light and fluffy, and the crispy kale topping is mouth-wateringly moreish. I'm already tucking into my second slice'; Sarah Rainey, Daily Mail 'Inspire'.

A propos du livre

À propos de l?auteur

Ysanne Spevack is a creative natural cook and gardener. Born and raised in Britain she travelled to Los Angeles in 2004, where she lived for a decade before moving to New York, where she divides her time with London. In California, she managed organic estates and orchards in Malibu and Topanga. In New York, food took her in another direction, cooking for private clients. Her first book, The Organic Cookbook, also published by Lorenz Books, sells around the world, and her trove of other books include The Ranch Cookbook for Rizzoli; Fresh & Wild: A Real Food Adventure for HarperCollins; and The Real Taste of Japan. Her recent book, The No-Sugar! Desserts and Baking Cookbook, is a glorious journey into baking without refined sugar. She has written for the Los Angeles Times food section, the Observer Food Monthly, and leading magazines and newspapers internationally. From edible gardens to her travelling kitchen, Ysanne creates recipes that deliver the flavours you crave, with a deep understanding of the ingredients at the root of each dish, including their origins and therapeutic qualities. Herbs, flowers, salts and spices magically add warmth, fragrance, minerals and heat. Using this broad knowledge, Ysanne has created Yntegrity, a series of immersive experiences for the senses, including taste, smell, vision, audition, and touch. TasteColors.com, and Yntegrity.com.

Détails de l'édition

• Éditeur: Lorenz Books
• Date d'édition: 2018
• Langue: anglais
• ISBN 10: 0754833240
• ISBN 13: 9780754833246
• Reliure: Relié
• Nombre de pages: 144
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible