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Berber&Q: On Vegetables: Recipes for barbecuing, grilling, roasting, smoking, pickling and slow-cooking
A cookbook that celebrates the versatility of vegetables from an Ottolenghi-trained chef and the restaurateur behind London’s much-loved Berber&Q
Eating vegetables doesn’t need to be boring. In fact, it can be the most joyful and satisfying way to eat. Fresh vegetables – paired with bold flavors and cooked with care – can be made the hero of every dish. In Berber& On Vegetables , there are countless options to cook every type of veg, from a quick scorch in the pan and a flash of heat from the grill, to a low and slow roast, as well as methods for how to season and flavor using simple marinades, dustings of spice and deliciously sweet and sour dressings.
Taking inspiration from his travels, from London to North Africa and to the Middle East, Josh’s flavor combinations are unusual and create memorable dishes that everyone will enjoy. And with conventional cooking methods included for every dish, there is no reason not to try something new. Featuring over 100 recipes, there are endless possibilities for how to transform everyday vegetables into delicious, easy to prepare dishes that don’t compromise on flavor.
Eating vegetables doesn’t need to be boring. In fact, it can be the most joyful and satisfying way to eat. Fresh vegetables – paired with bold flavors and cooked with care – can be made the hero of every dish. In Berber& On Vegetables , there are countless options to cook every type of veg, from a quick scorch in the pan and a flash of heat from the grill, to a low and slow roast, as well as methods for how to season and flavor using simple marinades, dustings of spice and deliciously sweet and sour dressings.
Taking inspiration from his travels, from London to North Africa and to the Middle East, Josh’s flavor combinations are unusual and create memorable dishes that everyone will enjoy. And with conventional cooking methods included for every dish, there is no reason not to try something new. Featuring over 100 recipes, there are endless possibilities for how to transform everyday vegetables into delicious, easy to prepare dishes that don’t compromise on flavor.
208 pages, Hardcover
Published June 7, 2022
11 people are currently reading
19 people want to read
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February 21, 2023
This is the type of cookbook I like reading/looking at more than I like cooking from. It is a visually pleasing Middle-Eastern themed, vegetable-focused cookbook that would make a nice gift for foodie purists who love to prepare all the elements of a dish from scratch. . The ratio of beautiful color pictures of finished dishes to recipes is very good, always a plus from my perspective, but the recipes tend to be complicated, multi-step endeavors.
I was a little disappointed that the recipe for Cauliflower Schwarma that the author tells us is alway on his restaurant's menu was not included (instead he includes a Cauliflower Kebob recipe). If you are a fan of eggplant, there are a good number of eggplant dishes but all cooked in very similar ways. I was intrigued by the Blackened Tomatoes recipe and will try that technique out this summer when tomato season is in high gear.
I was a little disappointed that the recipe for Cauliflower Schwarma that the author tells us is alway on his restaurant's menu was not included (instead he includes a Cauliflower Kebob recipe). If you are a fan of eggplant, there are a good number of eggplant dishes but all cooked in very similar ways. I was intrigued by the Blackened Tomatoes recipe and will try that technique out this summer when tomato season is in high gear.
Displaying 1 of 1 review