Root: Small vegetable plates, a little meat on the side

Rob Howell's debut book, Vegetable Small Plates, features over 100 recipes from his award-winning Bristol waterfront restaurant, focusing on sustainability and using the best ingredients. The book includes meat and fish recipes, desserts, and stunning photography.

Format: Hardback
Length: 288 pages
Publication date: 18 March 2021
Publisher: Bloomsbury Publishing PLC

Rob Howell's debut book, "Vegetable Small Plates," is a mouth-watering celebration of sustainability and culinary excellence. Featuring over 100 recipes from his award-winning Bristol waterfront restaurant, the book encourages readers to mix and match dishes to create their own greedy feasts for family and friends or for themselves. While the book does not focus on meat and fish recipes, there are plenty of options for carnivores, and the desserts are not to be missed. The recipes include Welsh rarebit toasts, buttermilk fried celeriac, cauliflower bhajis with cashew butter and pickled orange, tempura spring onions with sweet chilli sauce and peanut crumb, chicken schnitzel with sauerkraut, spiced monkfish tail with three sauces, doughnuts with carrot jam, and Sherry panna cotta. The book is beautifully illustrated with stunning photography, making it a cookbook that is both visually appealing and a pleasure to read and cook from.

Weight: 1042g
Dimension: 197 x 254 x 29 (mm)
ISBN-13: 9781472976468