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On the Side by Ed Smith (Hardback)
£22.00
Available
Product Ref. (e.g. ISBN, SKU)
9781408873151
Published:
04 May 2017
Format:
Hardback
Number of pages:
352 pages
Dimensions:
244x176x34mm
Weight:
1.154kgs
Author:
Whilst writing his food blog, 'Rocket & Squash', Ed Smith noticed that a key part of our meals was being ignored. On too many occasions, side dishes were being relegated to an overboiled afterthought, or dismissed with a throwaway 'eat with potatoes' or 'serve with seasonal greens' line. But our side dishes have the potential to be as inspirational as the main event itself. In fact, they're often the best bit! Here it's the 'two veg' rather than the meat which are given the spotlight: you'll find 140 inspiring recipes and insightful tips to make your pulses, roots, vegetables and greens dazzle in their own right.
A revolutionary cookbook with 140 recipes that move the humble side dish to centre stage.
'Full of recipes I want to cook and eat' - Yotam Ottolenghi
'Both a beautiful and eminently useful cookbook' - Anna Jones
'I want to eat every recipe in this book' - Nigel Slater
'A very good idea… enough to make the book a winner!' - Stephen Harris, chef-owner of The Sportsman
Whilst writing his food blog, Rocket & Squash, Ed Smith noticed that a key part of our meals was being ignored. On too many occasions, side dishes were being relegated to an overboiled afterthought, or dismissed with a throwaway 'eat with potatoes' or 'serve with seasonal greens' line. But our side dishes have the potential to be as inspirational as the main event itself. In fact, they're often the best bit! Here it's the 'two veg' rather than the meat which are given the spotlight: you'll find 140 inspiring recipes and insightful tips to make your pulses, roots, vegetables and greens dazzle in their own right. Think of garlic oil pea shoots, smoky ratatouille, celeriac baked in a salt and thyme crust, carrots with brown butter and hazelnuts, spelt grains with wild mushrooms, and chorizo roast potatoes.
Complete with a recipe directory that will help you find the perfect accompaniment, whatever your cooking, On the Side will brighten and invigorate every meal.
About the Author: Ed Smith is a former lawyer who left his job in 2012 in pursuit of a career in food. He retrained as a chef and is now a freelance food writer, and Creative Director of British cured meat wholesalers and retailers, Cannon & Cannon, based at London's Borough Market. The author of the website www.rocketandsquash.com, a food journal regularly updated with restaurant reviews, recipes, news round-ups and short films, Ed has featured as a resident chef for The Guardian's Cook supplement, and guest cookery writer at The Independent on Sunday. At the Fortnum & Mason Food and Drink Awards 2015, he won the award for Best Online Restaurant Writer and was shortlisted alongside Diana Henry and Yotam Ottolenghi for Best Cookery Writer. On the Side was shortlisted for the inaugural Jane Grigson Trust Award, presented to a first-time writer of a book on food to be published in 2017.
| Number of pages | 352 |
|---|
We will despatch your order as quickly as we can. If, for whatever reason, a product is out of stock we will contact you to discuss the likely delivery time or an alternative product.
| First Item | 2 Items & Over | |
|---|---|---|
| UK | £3.75 | £5.00 |
| EU | £15.00 | £30.00 |
| USA & Canada | £30.00 | £50.00 |
| Rest of the World | £45.00 | £60.00 |
| Collect in Store | free | free |
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