Des fantômes ! Il y en a partout ! Dans le lit, le jardin, la machine à laver, et même les robinets ! Mais lorsqu'on regarde de plus près : des oiseaux, un nuage de fumée, ou même des chatons les remplacent. Ouf !
Publié pour la première fois en Angleterre en 1974, ce livre est un album cache-cache absolument inédit et avant-gardiste pour l'époque. Une oeuvre qui se joue des apparences et qui nous prouve qu'elles sont effectivement trompeuses.
Pam Adams et Ceri Jones ont imaginé un jeu de découpages qui ne dévoile que partiellement l'illustration de la page qui suit. Grâce à ce procédé malin, on aperçoit les fantômes sous leur vrai jour. Plus question d'avoir peur !
When life gives you lemons you make lemonade. But, what happens when life gives you a stick of rhubarb, a kohlrabi or a cabbage? What do you make then? This book is here to help.
Chef and food educator Ceri Jones gives you 100 easy and delicious seasonal recipes for all occasions. Taking 40 vegetables, from the humble potato to celeriac, Ceri shows you the best ways to prepare them, the tastiest flavour pairings and two or three recipes for a simple supper or side dish for each.
The book is divided into vegetable families, such as brassicas, fungi, pods and leaves, and with each recipe, Ceri provides options for vegetables that can be swapped out with another one in its family - allowing variety and reducing the need to shop for more ingredients so that you can make use of what you already have in the cupboard.
The recipes are easy to scale up if you want to cook for more people and are designed to get on the table with minimal fuss. While vegetables are the stars of the show, the recipes also include seasonal fruits, plenty of fresh herbs, whole grains, legumes, a little meat, fish and seafood, dairy and spices. This is a book that celebrates seasonality, produce, sustainability and, of course, eating more veg. Quite simply, your way of cooking veg and your recipe repertoire will be transformed.
Among the mouth-watering recipes in the book are: Kale and Walnut Pesto Green Lasagne; Kohlrabi Carpaccio with Avocado, Blood Orange and Chilli; Leek, Roasted Pepper and Cheese Toasties; and a Leftover Roasties, Herb and Gruyere Frittata.
