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Description of  Acorn: Vegetables Re-Imagined: Seasonal Recipes from Root to Stem

From practical to playful, inspired recipes that reveal the hidden potential of plants At the award-winning restaurant, The Acorn, plants are celebrated: explored, enhanced, coaxed with creativity, and dressed for a night of being the center of attention and the phenomenal focus of every plate. In their first cookbook, Shira Blustein and Brian LuptakThe Acorns owner and chefshare their truly unique recipes, highlighting the endless possibilities that come when cooking with the seasonal and wild-crafted ingredients gifted to us by nature. Defying categorization, with dishes that are anything but predictable, this cookbook will leave even the staunchest of meat eaters satisfied. The recipe chapters are structured by season, with an Essentials chapter at the start of the bookfull of pickles, vinegars, oils, and plant-based alternativesand a Cocktails chapter at the back. All the recipes are broken into components, and range from the simple but sublime Spring Radishes with Ashed Spring Onion Almond Sauce, Fried Garlic Scapes or Stinging Nettle Soup, to the intriguing Fried Zucchini Blossoms with Fermented Zucchini Pure and Apricot Chili Sauce, Smoked Caramelized Parsnip and Potato Pt, or Squash and Chanterelle Gnocchi. And the recipes focus on minimizing waste and maximizing the potential of each plantas the stems of one recipe become the pickled star of another. Encouraging us all to be adventurous with our vegetables, offers a years worth of seasonal recipes, infused with brilliant creativity. Visually compelling, and masterfully thought through, takes vegetarian cooking to the next level, and is a cookbook to read, admire, and inspire. Read more