This lush, creative cookbook celebrates the flavor and versatility of vegetables by bringing them to the center of the table in more than 80 delicious, easy-to-prepare recipes. Too many of us let vegetables play second fiddle in meals that center on protein or carbs. For chef Matt Wilkinson, vegetables come first. He builds his dishes around vegetables that are in season, when they taste the best, are most affordable, and most readily available. The recipes in Mr. Wilkinson's Vegetables range from simple salads such as Brussels Sprout Leaves, Mozzarella, and Anchovies, or Roasted Cucumber, Quinoa, Freekah, and Herbs, to hearty dishes such as Soft Parmesan Polenta with Crab and Mussels, or Braised Eggplant, Tomato, and Meatballs. They also include satisfying snacks like Irene's Tzatziki, or Smoked Tomato and Goat's Curd Gougés, as well as desserts, such as Carrot Cake with Grated Carrot, Preserved Lemon, Raisin, and Ginger Pickle, or Creamed Rice Pudding. While many of the 80 plus dishes will appeal to vegetarians, there are plenty that incorporate meat. In all of them, Mr. Wilkinson's vegetables are the stars. With beautiful photography and vintage illustrations, the book is both timely and timeless. Praise for Matt Wilkinson and Mr. Wilkinson's Vegetables: "Matt Wilkinson makes you look at vegetables differently! This book. . . will leave you eager to prepare one of his many delicious recipes." -- Eric Ripert, chef of Le Bernardin "I love how my fellow Aussie Matt Wilkinson gives homegrown, seasonal vegetables the spotlight in his dishes. Whether you're eating in his beautiful market-driven Melbourne cafe or lazily reading through his cookbook Mr. Wilkinson's Vegetables, you can taste the admiration he has for all Mother Nature has to offer." -- Curtis Stone, chef and host of Top Chef Masters and Around the World in 80 Plates "Matt Wilkinson takes vegetables to a whole new level with his recipes that are simple, yet intricate at the same time. Vegetables have never been as tasty." -- David Chang, chef/founder of Momofuku "This book is packed with inventive recipes, gardening advice, and snippets of fun vegetable lore, and it's one I'll revisit often." -- Lukas Volger, author of Vegetarian Entrees that Won't Leave You Hungry "I woke up in Melbourne and was whisked away to a studio where there was a make-shift kitchen with a couple guys putting together a meal of the most wonderful vegetables I had ever seen. There was no restaurant, no name. And that is where I met Matt and that chance meal in a warehouse behind a back alley is where one of my most special food memories remain. And now you can all see what I saw that night and maybe cook your own chance meal by Mr. Wilkinson." -- Roy Choi, chef Kogi Taco, Food & Wine Best New Chef 2010 "This book hits home for me! The way it's organized makes it so easy for people to celebrate each vegetable during its season and even inspires us to grow them with instructions on how-to!" -- Ana Sortun, Oleana & Sofra bakery, Best Chef: Northeast 2005 James Beard Foundation

This lush, creative cookbook celebrates the flavor and versatility of vegetables by bringing them to the center of the table in more than 30 delicious, easy-to-prepare recipes. Too many of us let vegetables play second fiddle in meals that center on protein or carbs. For chef Matt Wilkinson, vegetables come first. He builds his dishes around vegetables that are in season, when they taste the best, are most affordable, and most readily available. The recipes in Mr. Wilkinson's Fall and Winter Vegetables range from Brussels Sprout Leaves, Mozzarella, and Anchovies, or Braised Eggplant, Tomato, and Meatballs. Also desserts, such as Carrot Cake with Grated Carrot, Preserved Lemon, Raisin, and Ginger Pickle. While many of the dishes will appeal to vegetarians, there are plenty that incorporate meat. In all of them, Mr. Wilkinson's vegetables are the stars. With beautiful photography and vintage illustrations, the book is both timely and timeless. Praise for Matt Wilkinson and Mr. Wilkinson's Vegetables: "Matt Wilkinson makes you look at vegetables differently! This book. . . will leave you eager to prepare one of his many delicious recipes." -- Eric Ripert, chef of Le Bernardin "I love how my fellow Aussie Matt Wilkinson gives homegrown, seasonal vegetables the spotlight in his dishes. Whether you're eating in his beautiful market-driven Melbourne cafe or lazily reading through his cookbook Mr. Wilkinson's Vegetables, you can taste the admiration he has for all Mother Nature has to offer." -- Curtis Stone, chef and host of Top Chef Masters and Around the World in 80 Plates "Matt Wilkinson takes vegetables to a whole new level with his recipes that are simple, yet intricate at the same time. Vegetables have never been as tasty." -- David Chang, chef/founder of Momofuku "This book is packed with inventive recipes, gardening advice, and snippets of fun vegetable lore, and it's one I'll revisit often." -- Lukas Volger, author of Vegetarian Entrees that Won't Leave You Hungry "I woke up in Melbourne and was whisked away to a studio where there was a make-shift kitchen with a couple guys putting together a meal of the most wonderful vegetables I had ever seen. There was no restaurant, no name. And that is where I met Matt and that chance meal in a warehouse behind a back alley is where one of my most special food memories remain. And now you can all see what I saw that night and maybe cook your own chance meal by Mr. Wilkinson." -- Roy Choi, chef Kogi Taco, Food & Wine Best New Chef 2010 "This book hits home for me! The way it's organized makes it so easy for people to celebrate each vegetable during its season and even inspires us to grow them with instructions on how-to!" -- Ana Sortun, Oleana & Sofra bakery, Best Chef: Northeast 2005 James Beard Foundation

This lush, creative cookbook celebrates the flavor and versatility of vegetables by bringing them to the center of the table in dozens of delicious, easy-to-prepare recipes. Too many of us let vegetables play second fiddle in meals that center on protein or carbs. For chef Matt Wilkinson, vegetables come first. He builds his dishes around vegetables that are in season, when they taste the best, are most affordable, and most readily available. With beautiful photography and vintage illustrations, the book is both timely and timeless. Praise for Matt Wilkinson and Mr. Wilkinson's Vegetables: "Matt Wilkinson makes you look at vegetables differently! This book. . . will leave you eager to prepare one of his many delicious recipes." -- Eric Ripert, chef of Le Bernardin "I love how my fellow Aussie Matt Wilkinson gives homegrown, seasonal vegetables the spotlight in his dishes. Whether you're eating in his beautiful market-driven Melbourne cafe or lazily reading through his cookbook Mr. Wilkinson's Vegetables, you can taste the admiration he has for all Mother Nature has to offer." -- Curtis Stone, chef and host of Top Chef Masters and Around the World in 80 Plates "Matt Wilkinson takes vegetables to a whole new level with his recipes that are simple, yet intricate at the same time. Vegetables have never been as tasty." -- David Chang, chef/founder of Momofuku "This book is packed with inventive recipes, gardening advice, and snippets of fun vegetable lore, and it's one I'll revisit often." -- Lukas Volger, author of Vegetarian Entrees that Won't Leave You Hungry "I woke up in Melbourne and was whisked away to a studio where there was a make-shift kitchen with a couple guys putting together a meal of the most wonderful vegetables I had ever seen. There was no restaurant, no name. And that is where I met Matt and that chance meal in a warehouse behind a back alley is where one of my most special food memories remain. And now you can all see what I saw that night and maybe cook your own chance meal by Mr. Wilkinson." -- Roy Choi, chef Kogi Taco, Food & Wine Best New Chef 2010 "This book hits home for me! The way it's organized makes it so easy for people to celebrate each vegetable during its season and even inspires us to grow them with instructions on how-to!" -- Ana Sortun, Oleana & Sofra bakery, Best Chef: Northeast 2005 James Beard Foundation

For chef Matt Wilkinson, vegetables come first. Whether he's cooking in the kitchen of his Melbourne eatery Pope Joan or for his young family at home, Matt plans and builds his dishes around the vegetables in season, when they'll taste the best, be cheapest and most readily available. Today too many of us - chefs and home cooks alike - plan our meals around the meat (or protein) and carbohydrate components letting the vegetables play second fiddle. In this book Matt Wilkinson lets his favourite 24 vegetables take centre stage. This beautifully illustrated book will appeal to vegetarians but it's not a vegetarian cookbook. Among the more than 90 recipes are plenty of dishes incorporating meat but Mr Wilkinson's favourite vegetables are the true stars.

For chef Matt Wilkinson, vegetables come first. Whether he's cooking in the kitchen of his Melbourne eatery Pope Joan or for his young family at home, Matt plans and builds his dishes around the vegetables in season, when they'll taste the best, be cheapest and most readily available. Today too many of us - chefs and home cooks alike - plan our meals around the meat (or protein) and carbohydrate components letting the vegetables play second fiddle. In this book Matt Wilkinson lets his favourite vegetables take centre stage. This beautifully illustrated book will appeal to vegetarians but it's not a vegetarian cookbook. There are plenty of dishes incorporating meat but Mr Wilkinson's favourite vegetables are the true stars. Recipes include: mashed brussels sprouts with mint and best end of lamb; salad of cauliflower, smoked salmon and strawberry; baked fennel, breadcrumbs and herbs; parsnip and black rice risotto; truffled coleslaw with golden spiced quail kiev; heirloom carrot salad, yoghurt, almond and honey dressing; and many more. All titles in this series: Mr Wilkinson's Favourite Vegetables: Spring Mr Wilkinson's Favourite Vegetables: Summer Mr Wilkinson's Favourite Vegetables: Autumn Mr Wilkinson's Favourite Vegetables: Winter Mr Wilkinson's Favourite Vegetables: The Collection

Following the success of the IACP-winning Mr. Wilkinson's Vegetables, chef Matt Wilkinson returns with more than 56 seasonal, easy-to-make, delicious recipes for salads and dressings. Guided by the seasons, award-winning chef Matt Wilkinson has always designed his recipes with vegetables as the foundation of the plate. In his latest cookbook, Matt takes this a step further by showing us how versatile salads can be in both form and flavor. With the garden's yield as his inspiration, he pairs produce with grains, beans, cheeses, fish, and meat to create enticing, adaptable dishes. You'll find a recipe to match each season's bounty, from spring salads featuring early sprouting vegetables and herbs, and summer produce mixed with garden-fresh greens, to autumn roots tossed with hearty grains, and earthy winter noodle salads. In Mr. Wilkinson's Well-Dressed Salads, recipes include light dishes such as Watermelon and Feta with a Shrimp Vinaigrette, and Iceberg, Mint and Radish Salad with Avocado Dressing. There is also heartier fare, such as Roasted Sweet Potatoes, Hot Red Turkish Peppers & Labneh (a Turkish yogurt), Brown Rice & Feta with Hot 'n' Sour Dressing, and Smashed Figs, Blue Cheese, and Walnut Salad with White Balsamic. Beautiful photography combined with vintage illustrations make for a book that is both timely and timeless.

This fabulous collection of recipes from acclaimed chef Matt Wilkinson feature the best of seasonal produce, used in creative and delicious ways.