Author: Matt Wilkinson
Publisher: Black Dog & Leventhal (2012)

Mr. Wilkinson's Vegetables is more than a simple
cookbook in that it incorporates not just recipes, but facts about the 24 vegetables
he includes. A preamble of 2 or so pages precedes each chapter, which is
dedicated to one particular vegetable – providing insight as to the Latin (“official”)
name, native origin, history and even how to grow and harvest. This is
fascinating for the trivia fan or gardener, but unfortunately this wealth of extra
information inhibits the volume and variety of recipes Wilkinson includes. In the
300 pages of Mr. Wilkinson's Vegetables, there are slightly over 80
recipes (approximately 3 per vegetable) – and some of the “produce specific”
offerings (such as Simple Roast Potatoes
(p. 217), Irene’s Tzatziki (p. 117)
and Heirloom Radishes in a Salad (p. 244)
are overly simple and better suited for the “Basics” section at the back or
simply omitted entirely. Wilkinson also ignores the now-popular class of Asian produce
– likely due to it’s limited locality and season.
That said, Mr. Wilkinson's Vegetables does promote
vegetables as a main element in the diet and not simply a side. The recipes
respect the foods for themselves, making them the stars of the dinner plate. While
the book is useful to vegetarians looking for new twists on their meals, many
recipes use meat in an accompanying role – and in most cases it can be omitted
without much consequence. This book is refreshing in that while Wilkinson’s
passion is evident in his food, it also doesn’t come across as a vegetarian,
organic or health food manifesto.
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Baked Beans (p. 14) |
For those looking to expand their vegetable-cooking
horizons, impress honoured guests or simply use what you grow or buy locally, you
can certainly do a lot worse than Mr. Wilkinson's Vegetables: A Cookbook to
Celebrate the Garden. While not an exhaustive resource, Matt Wilkinson
tempts and inspires with his recipes, and the collection brings to light the
need to embrace vegetables in more than a fleeting embrace. From simple to
gourmet, the seasons determine the supper as it has always been – what will be
on your plate tonight?
Available on Amazon
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