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Which are the best vinegars to improve my cooking? | Food
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The best vegetarian cookbooks, as recommended by experts
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The best vegetarian cookbooks, as recommended by experts
Publications old and new have been tipped by chefs and food writers from around the world for their excellent recipes
Vegetables are the stars of the show in these collections
Vegetables are all too often considered a mere side dish, but vegetarians and omnivores alike who are looking to expand their repertoire of veg-based dishes can find plenty of inspiration in the highly recommended cookbooks featured here.
This list includes contemporary entrants (such as Anna Jones s
A Modern Way to Eat and two popular titles by chef and restaurateur Yotam Ottolenghi), alongside the well-thumbed classics that have truly stood the test of time (such as
As the picnic blankets come out again, the chef’s mind turns to the outdoor summer salad. But how to truly impress your rule-of-six friends with a bowl of leaves and sliced cucumber?
The answer lies with the dressing, and specifically the vinegar. No longer that modest condiment languishing at the back of the larder, vinegar has had a gourmet makeover.
This season’s must-have ingredient comes in ‘small batch’ boutique ranges, aged in barrels, sold with tasting notes like a fine wine, and sometimes with prices to match.
‘People are increasingly fascinated by the fact vinegars can all taste completely different depending on the character of the alcohol that’s gone into it whether that’s a 1995 Mersault, a vintage Champagne, Oloroso sherry or Ruby port,’ says Devon-based Jonathan Brown, founder of Cult Vinegar.
Recipes as refuge, relief and resistance.
This event has been postponed to a new date in May. Bookers will be notified of the new date shortly.
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This is an online event hosted on Zoom. Bookers will be sent a link in advance giving access.
If lockdown has achieved one thing, it’s got people cooking. We want to hear about your family-favourite recipes, your culinary triumphs and your catering catastrophes. Whether they’re written down or ingrained in memory, come along and tell us how you’ve cooked through the past 12 months.
This will be an interactive event where we’ll share thoughts on home cooking, discuss the cookery books we love and the recipes we could not live without. Hosted by award-winning food-writers Lindsey Bareham and Georgina Hayden with Food Season Guest Director Angela Clutton.
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