Helen Graham

Centrepiece (eBook, ePUB)

Bold Recipes to Celebrate and Elevate Vegetables

• Format: ePub

Produktbeschreibung

JAY RAYNER: 'Helen Graham has a thrillingly unique way with flavours, 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'.

Make your veg the star of the show with these vibrant, creative and flavour packed recipes!

Inspired by the rich flavours and dishes of the Middle East, Spain and North Africa, as well as by Helen Graham's Ashkenazi Jewish heritage, this cookbook contains 100 bold vegetarian recipes that put veg centre stage.

With accessible ingredients and simple methods, Helen's mouthwatering combinations of spices, herbs and condiments elevate veg into something truly showstopping. Chapters include:

- Dips & Breads, including Caramelised Ginger & Pomegranate Aubergine and Whipped Miso Carrot
- Mezze & Snacks, including Shiitake, Cumin & Ginger Skewers and Parsnip Chips with Poppyseed Honey
- Mains, including Courgettes with Peanut Tahini and Butternut Squash stuffed with Crispy Gochujang Rice
- Salads & Sides, including Sticky Tomato Rice Cake and Hawaij Roast Potatoes
- Sweet, including Z'attar Chocolate Fridge Cake and Yoghurt & Meringue Semi Freddo

Helen Graham was Executive Chef at renowned London restaurant Bubala for 6 years, following working at critically acclaimed restaurants the Palomar and the Barbery, as well as the Ottolenghi Test Kitchen.

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Produktdetails

• Verlag: Octopus
• Seitenzahl: 224
• Erscheinungstermin: 9. April 2026
• Englisch
• ISBN-13: 9781783256556
• Artikelnr.: 73871459

Autorenporträt

Helen is a chef and food writer based in London. Drawing on her diasporic roots, she pioneers innovative vegetable-forward cooking inspired by cuisines across Eastern Europe, the Middle East and North Africa.

She was Executive Chef at renowned London restaurant Bubala for 6 years before leaving last year to go solo. She previously worked at critically acclaimed restaurants the Palomar and the Barbery, as well as the Ottolenghi Test Kitchen, and was selected as a rising star by Jay Rayner in 2022.

Her recipes have appeared in Great British Chefs, House & Garden, The Guardian & Vogue, she is a contributor to a new recipe column in Financial Times magazine and appeared on Sunday Brunch in 2022. She frequently hosts pop ups and supper clubs, including wit The Talent Table in Amsterdam.