About the author
Sydney-based food writer and stylist Ross Dobson is in regular demand by magazines. This is his second book for Ryland Peters & Small. His first, Kitchen Seasons, was Olive magazine’s ‘Book of the Month’ and Ross appeared on UKTV Food’s Market Kitchen.
An exciting and mouthwatering vegetarian recipe collection for anyone who is interested in cooking and eating good, healthy, and natural food.
These delicious, no-fuss recipes from top Sydney cook Ross Dobson prove that vegetarian food doesn’t have to be labor-intensive or dull. Cooking with fresh, organic produce is healthy and simple. The book includes ideas for creating tasty Sharing Platters, including Zucchini and Mint Fritters with Spicy Tomato Jelly and Baked Mushrooms with Manchego Bechamel. Midweek Meals has great ideas for healthy food in a hurry, such as the no-fuss Asparagus, Corn and Goat Cheese Frittata. Soups and Stews make perfect one-pot meals for summer or winter, such as a Summer Corn Soup or Smoky Hotpot of Great Northern Beans. Saturday Night Dinners features recipes for when you have more time to spend in the kitchen. Treat your friends to Pappardelle Pasta with Portobello Mushrooms, Chestnuts, and Chives or Home-made Cheese with Roasted Beet, Fennel, and Pine Nuts. Ideas for Baking include savory pies, gratins, and bakes. Try Swiss Chard, Feta, and Egg Pie—ideal for entertaining or feeding the family. Finally, scrumptious Sweet Things to try include Nectarine and Pistachio Summer Crumble, or the super indulgent Chocolate and Raspberry Mousse Cake.