Overview
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 LuptakāThe Acornās owner and chefāshare 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.
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The recipe chapters are structured by season, with an Essentials chapter at the start of the bookāfull of pickles, vinegars, oils, and plant-based alternativesāand 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 PurĆ©e and Apricot Chili Sauce, Smoked Caramelized Parsnip and Potato PĆ¢tĆ©, or Squash and Chanterelle Gnocchi. And the recipes focus on minimizing waste and maximizing the potential of each plantāas the stems of one recipe become the pickled star of another.
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Encouraging us all to be adventurous with our vegetables, Acorn offers a yearās worth of seasonal recipes, infused with brilliant creativity. Visually compelling, and masterfully thought through, Acorn takes vegetarian cooking to the next level, and is a cookbook to read, admire, and inspire.
This book title, Acorn (Vegetables Re-Imagined: Seasonal Recipes from Root to Stem), ISBN: 9780525610267, by Shira Blustein, Brian Luptak, Julia Stiles, published by Appetite by Random House (November 9, 2021) is available in hardcover. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.
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