Plants Taste Better
Delicious plant-based recipes from root to fruit
by Richard Buckley
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Pub Date 16 Jan 2024 | Archive Date 03 Jan 2024
Quarto Publishing Group – White Lion, White Lion Publishing
From Richard Buckley, prior owner of the first-ever Michelin-starred vegan restaurant, comes this cookbook that explores plants as a basis for creating beautiful dishes. Learn all about the ideal equipment, textures, and colors that Richard looks for when he creates or alters his recipes. Take a closer look into the philosophy and science of cooking plant-based dishes in high-end restaurants. And get exclusive access to simple recipes for 70 dynamic dishes that unleash the powers of the plant.
These dynamic and flavorful recipes include:
- Garlic panisse
- Spiced pineapple
- Confit tomato salad
- Baked potato croquetas
- Asparagus and herb purée
- Almond and paprika fritters
- Carrot, pea and cardamom tagine
- Chocolate salted caramel tart
- Fennel and hazelnut salad
- Parsnip barley risotto
- Sweet potato crisps
- Butternut mousse
- Sweetcorn soup
- Pistachio pâté
So roll up your sleeves, and get ready to explore the world of restaurant-quality vegan dishes from the comfort of your own home.
Other vegan cookbooks rarely, if ever, delve into the type of sophisticated cuisine that is available in cookbooks with meat and fish dishes. Plants Taste Better addresses this twofold: by introducing seventy stunning recipes that take vegetable cooking to a new level that will enhance your cooking prowess across the board.
Available on NetGalley
Average rating from 35 members
An accessible recipe book with some excellent photographs. The recipes and insights from Richard Buckley make a good case that a ‘plant-based’ meal isn’t just a collection of vegan dishes but an opportunity to celebrate the plants on the plate (or in the bowl!).
An interesting set of recipes for vegans with lovely, mouth-watering pictures. The recipes seem complicated at first and many have several stages but these are clearly laid out and really rather straightforward when you read through them. Many are quite time consuming however, and I'm most likely to make them for somewhat special occasions even if that is only "I've finished picking and processing the 100kg of tomatoes grown this year and need a break" occasion. There is the expected suite of starters, mains, lighter meals, salads, desserts. Ingredients are mostly easily available even if I'll need to use the internet for quite a few. Where the book really strikes, for me, is the presentation and hints for top dressings. These make actually rather normal types of food look very 'fine dining' . I like the recipes for basic stocks, accompaniments, pickles, garnishes and spice mixes as well as the pure recipes. Of the latter, I particularly like the Fennel seed Pappardelle and the roasted red peppers with broad beans etc. and I look forward to making pasta with semolina for a change. To be honest the pistachio pate, carrot and pistachio pate and the glorious looking rich mushroom parfait may have to wait for a really special occasion. Even though a dedicated fish/meat eater there are plenty of good recipes here as far as I'm concerned. Thanks to NetGalley and the publisher for an advance copy.
What a terrific gourmet cookbook. Although I don't have the time to make these types of recipes every day; I can make them on a Sunday or special occassion. Plus I get to finally have a 5-star dining experience as a vegan.
Things I liked:
- multiple measurements given (e.g. "6g (1/8oz or 2 tsp) cumin seeds
- fairly normal ingredients
- every recipe is truly from scratch
helpful tutorial pictures for trickier recipes.
Lots of Recipes
Richard Buckley provides background information on plants starting that organic is better than non-organic, but the label is not important, because when we eat a plant you we're eating an entire ecosystem, the minerals and flavours in an ingredient come from the land it is grown in and the air that surrounds it.
He states that flavour and taste are terms we often use interchangeably, but they are different things. He discusses the difference along with using a variety of seasonings when we cook our food. Additionally, he states that the texture and color plays an important part in the food we choosecto eat.
Most importantly, the author provides a variety of recipes that are very appealing to the eyes and to our stomach. Highly recommend.
I want to eat everything in this cookbook! I am trying to eat a more plant focused diet and this has given me many great ideas to elevate my meals a bit from my everyday go-to recipes. I am especially excited to try some of the soups, spreads, pastas and desserts featured, all of which look incredible.
Thank you to NetGalley and the publisher for providing an e-copy for review!