This is the US edition of one of a pair of books (the other inevitably being called ) in which Slater demonstrates his gift for doing smart things with produce. The kind of smart things we all wish we could toss off on impulse but often need a bit of imaginative prompting to create.
Unlike the organization of most cookbooks, Greenfeast: Spring, Summer offers its recipes arranged by how one might eat them or prepare them. Chapters with titles such as “In a Bowl,” and “In the Hand,” are succeeded by choices such as “In the Morning,” and “On the Grill.”
Recipe titles are simple and direct: peppers, chickpeas, garlic; miso, cauliflower, ginger; tomatoes, peas, feta; currants, gin, bread. Delightful and easy to use. And oh yes, vegetarian.
Cloth-covered flexibind. Color photographs throughout.
