You will truly push the envelope on what you can accomplish in the kitchen with
Plants Taste Better
. This plant-based recipe book puts vegetables on center-stage, and gives you a deeper understanding of the techniques which make them shine.
Cooking plants is an art form completely different from cooking meat or fish. It requires not only a solid grounding in traditional cooking techniques, but also a deeper understanding of new techniques specific to working with plants.
Current vegan cookbooks rarely address finer cuisine the way traditional cookbooks present preparing meats.
Plants Taste Better presents you with stunning recipes that take vegetable cooking to a new level and highlights specific techniques in each recipe to enhance your skills in the kitchen.
About the author
Richard Buckley was raised a vegetarian and, after graduating with a degree in English Literature, he set about studying vegetable cookery whilst working in a series of top British vegetarian restaurants. This culminated in his five-year role as head chef for Demuth’s Restaurant where he developed and refined his plant-centric cooking style. He has a passion for sharing the knowledge and techniques that he has learnt and developed in order to increase the general standard of vegan cookery across the UK. His restaurants have been featured in multiple national publications including The Independent, The Telegraph, The Times, Olive Magazine, Vegetarian Living, Stylist, and Vogue. It gets a steady stream of famous customers through its doors, including Rufus Wainwright, Thom Yorke, Jeanette Winterson, Nick Knowles, Mel Giedroyc, and Kevin Mc Cloud, and is a destination restaurant for vegetarians.
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