Following on from the bestselling first book, co-founder Alex Elliott-Howery and Cornersmith head chef and “waste warrior” Sabine Spindler, make vegetables the hero of the plate in Salads and Pickles.
“This book is an extension of our shared love of vegetables,” says Alex, “as well as a bit of a roadmap for where we think the future of food needs to head; more vegetables, less meat; more cooking from scratch; less waste, more preserving; more sharing and community building.”
Salads and Pickles contains no diets, no superfoods and no guilt. It is just good food with more taste and the added benefit of cutting down food waste. With a focus on seasonal salads, pickles and preserving, the book also includes dozens of simple ideas for fresh ingredients that might otherwise be thrown away.
There are also tips on growing your own sprouts at home, flavouring your own salts and vinegars and at the back of the book is Sabine’s guide on how to make the best salad dressings using what is in your fridge and pantry.
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