The Natural Cook: Eating the Seasons from Root to Fruit - Hardcover

Hunt, Tom

3.93

15 ratings by Goodreads

9781849497336: The Natural Cook: Eating the Seasons from Root to Fruit

Hardcover

ISBN 10: 1849497338 ISBN 13: 9781849497336

Publisher: Quadrille Publishing, 2016

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The Natural Cook is an inspirational book for the way we eat now. It puts fresh, flavorsome, veg-focused food center-stage, and features recipes that make use of every ounce of an ingredient. Each of the 26 seasonal 'hero' ingredients featured is represented first by three simple cooking techniques, plus tips and ideas for turning uneaten extras into other delicious meals, ensuring that absolutely nothing is wasted. So head to the market and pick the freshest, ripest veg off the shelf, or look in your fridge for that fennel or bunch of radishes you bought, knowing there's an inspiring recipe (or ten) for you.

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Review:

'Well thought-out 'veg-centric' cookbook.'--The Bookseller, 14 March 2014

'Eat better, save money and waste less with this brilliant new veg-centric cookbook.' --Bookseller Buyer's Guide, 1 February 2014

'There are rich picking from nature's larder in July, and if there's one man who knows how best to use all this bounty, it's chef Tom Hunt. Beautifully fresh fruit and vegetables are putty in his hands...The Natural Cook is his first (very beautiful) cookbook.' --Delicious, July 2014

'Fresh, local ingredients are key to a healthy diet that's packed with flavour. In his new tome, Tom Hunt shows us how to reap the rewards of seasonal cooking. Your summer menu starts here.' --Image Magazine (Ireland), June 2014

Need ideas for that glut of summer veg? Make baba ghanoush with your aubergines or give raw courgette 'spaghetti' a go! This vibrant book by Tom Hunt is split into seasonal chapters, with every ingredient used to within an inch of its life to avoid waste.' --Book of the Month, Healthy Food Guide, July 2014

'In four seasonal chapters using 26 'hero' fruit and vegetables The Natural Cook by eco-chef Tom Hunt is all about eating sustainably - Hugh F-W is a fan. Recipes include chargrilled broad bean and crab bruschetta, courgette and feta fritters, and baked apricots with vanilla. Look out for Tom's mobile restaurant on the festival circuit this summer.' --Book of the Month, Country Homes and Interiors, July 2014 --Book of the Month, Country Homes and Interiors, July 2014

'The Natural Cook is an inspirational book, which puts fresh, flavoursome, vegetable-focused food centre stage and shows how to cook using the best, most ethically sourced ingredients on a budget.' --Western Daily Press, 5 July 2014

'I met Tom Hunt at a food event and he quickly sent me his book, The Natural Cook: Eating the Seasons from Root to Fruit. I'm so pleased he did, or I might have missed this inventive book on how to use every scrap of the fruit and vegetables you buy. He's an anti-waste activist who happens to create lovely dishes too (tarte tatin with toffee apple peel? Yes please!)' --The Independent on Sunday, 27 July 2014

'Passionate about seasonality and reducing waste, Tom Hunt's beautiful first book is brimming with inspiration and useful tidbits of information.' --West Country Foodlover Magazine, 1 July 2014

'Simple, healthy recipes to feel good about; a great read for people who want to cook seasonally and are interested in where their food actually comes from.' --Food & Travel, October 2014

'As summer retreats, Tom Hunt recommends simple rustic food made with locally sourced ingredients that don't cost the earth.' --The Scotsman, 6 September

'In four seasonal chapters using 26 'hero' fruit and vegetables The Natural Cook by eco-chef Tom Hunt is all about eating sustainably - Hugh F-W is a fan. Recipes include chargrilled broad bean and crab bruschetta, courgette and feta fritters, and baked apricots with vanilla. Look out for Tom's mobile restaurant on the festival circuit this summer.' --Book of the Month, Country Homes and Interiors, July 2014

Simple, healthy recipes to feel good about; a great read for people who want to cook seasonally and are interested in where their food actually comes from. --Food & Travel, 1 October 2014

'Tom Hunt's The Natural Cook adopts the fashionable formula of focusing on a core ingredient cooked different ways with recipes for each. So apricots, say, are grilled, poached or baked followed by suggestions for different ways with each one - on toast, in salad, in frangipane. It's the way lots of us work instinctively, and it makes for an inviting kind of cooking.' --The Tablet, 13 September 2014

In four seasonal chapters using 26 'hero' fruit and vegetables The Natural Cook by eco-chef Tom Hunt is all about eating sustainably - High F-W is a fan. Recipes include chargrilled broad bean and crab bruschetta, courgette and feta fritters, and baked apricots with vanilla. Look out for Tom's mobile restaurant on the festival circuit this summer --Book of the Month, Country Homes and Interiors, July 2014

About the Author:

Tom Hunt is an acclaimed eco-chef who works closely with various food charities and organizations including Feed the 5,000 events worldwide, tackling food waste and fighting hunger. He is also the founder of Poco, an award-winning restaurant in Bristol, England, which won the best ethical restaurant award in 2013.

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