The War and Its Shadow

Vibrant vegetarian recipes from celebrated chef Helen Graham<BR><BR>YOTAM OTTOLENGHI: "Helen carries the torch for all the ingredients I love most. Vegetables behaving exactly as they should. A cook after my own heart."<BR><BR>A celebration of bold, vibrant vegetarian dishes designed to inspire, delight and put vegetables exactly where they belong: center stage.<BR><BR> Drawing inspiration from the rich flavors of the Middle East and North Africa, as well as Helen Graham's Ashkenazi Jewish heritage, this cookbook features 100 inventive, vegetable-based recipes that will transform your table. With accessible ingredients and simple methods, Helen's flavor-packed combinations of spices, herbs and sauces elevate vegetables into something truly showstopping.<BR><BR>Contents includes:<BR> - The Meal Before the Meal, including Mushrooms with Tamari & Pomegranate Skewers and Halloumi-Ricotta Fritters with Spiced Lemon 'Honey'<BR> - The Main Event, including Harissa Roast Carrots, Mango Labneh & Mint and Hispi Cabbage with Date Butter & Tahini<BR> - On the Side, including Potato Salad with Basil Zhoug & Coconut Crunch and Hawaij Roast Potatoes with Preserved Lemon Roast Shallots<BR> - Something Sweet, including Za'atar & Cherry Chocolate Refrigerator Cake Bars and Poppy Seed & Orange Blossom Babka<BR><BR>Helen Graham was Executive Chef at renowned London restaurant Bubala for 5 years, following working at critically acclaimed restaurants the Palomar and the Barbary, as well as the Ottolenghi Test Kitchen.<BR><BR>Praise for Helen Graham:<BR> MEERA SODHA: "Helen's recipes are the most exciting thing to have happened to vegetables since Ottolenghi."<BR>ANNA JONES: "Original, do-able, unquestionably delicious vegetable recipes. I love this book."<BR>JAY RAYNER: "Helen Graham has a thrillingly unique way with flavors, which makes you look at familiar ingredients anew. Her bold plant-based cookery takes the Middle Eastern repertoire and shakes it by the scruff of the neck."

'Helen carries the torch for all the ingredients I love most. Vegetables behaving exactly as they should. A cook after my own heart.' - YOTAM OTTOLENGHI <BR>'Original, do-able, unquestionably delicious vegetable recipes. I love this book.' - ANNA JONES<BR>'Helen's recipes are the most exciting thing to have happened to vegetables since Ottolenghi.' - MEERA SODHA<BR>'Helen has a thrillingly unique way with flavours, which makes you look at familiar ingredients anew.' - JAY RAYNER<BR><BR><BR>A celebration of bold, vibrant vegetarian dishes designed to inspire, delight and put vegetables exactly where they belong: centre stage. <BR><BR>Drawing inspiration from the rich flavours of the Middle East and North Africa, as well as Helen Graham's Ashkenazi Jewish heritage, this cookbook features 100 inventive, vegetable-based recipes that will transform your table. With accessible ingredients and simple methods, Helen's flavour-packed combinations of spices, herbs and sauces elevate vegetables into something truly showstopping. <BR><BR>Contents includes:<BR>- The Meal Before the Meal, including Mushrooms Skewers with Tamari & Pomegranate and Halloumi & Ricotta Fritters with Spiced Lemon Syrup<BR>- The Main Event, including Harissa Roast Carrots, Mango Labneh & Mint and Hispi Cabbage with Date Butter & Tahini<BR>- On the Side, including Potato Salad with Basil Zhoug & Coconut Crunch and Hawaij Roast Potatoes with Preserved Lemon Roast Shallots<BR>- Something Sweet, including Za'atar & Cherry Chocolate Fridge Cake Bars and Poppy Seed & Orange Blossom Babka<BR><BR>Helen Graham was Executive Chef at renowned London restaurant Bubala for 5 years, following working at critically acclaimed restaurants the Palomar and the Barbary, as well as the Ottolenghi Test Kitchen.