{"id":1666,"date":"2014-05-13T10:00:28","date_gmt":"2014-05-13T10:00:28","guid":{"rendered":"http:\/\/www.www.tomsfeast.com\/?p=1666"},"modified":"2020-04-11T19:33:04","modified_gmt":"2020-04-11T18:33:04","slug":"the-natural-cook-book-launch-june-19th","status":"publish","type":"post","link":"https:\/\/www.tomsfeast.com\/news\/the-natural-cook-book-launch-june-19th\/","title":{"rendered":"The Natural Cook Published Today!"},"content":{"rendered":"
The Natural Cook <\/i>is an inspirational book for the way we eat now. It puts fresh, flavoursome, vegetable-focused food centre-stage, and features recipes that make use of every ounce of an ingredient. This stems from my\u00a0unique cooking ethos, Root-to-Fruit, that celebrates the entire vegetable, wasting nothing. In this book, I show you how to cook using the best, most ethically sourced ingredients without it costing the earth.<\/p>\n
Divided into four seasonal chapters, The Natural Cook <\/i>explores 26 readily available vegetable or fruit \u2018hero\u2019 ingredients. Each ingredient is presented in its own \u2018mind map\u2019 (shown below), teaching you how to make three delicious simple dishes using just a few ingredients from your cupboard. These techniques are then followed by three world-inspired recipes, which make use of the prepared ingredients as well as drawing in other seasonal fruit and vegetables. For example, spring onions can be steamed and put inside a Banh mi with tilapia or mixed with chilli and lime to make up a trout ceviche.<\/p>\n