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The Wholesome Kitchen
Star of the Sydney food scene, Ross Dobson, has long championed farmers' markets, eating food when it is seasonally available, and using simple cooking techniques to showcase good produce at its best. In this book, he turns his attention to creating meals from wholefoods, using nutritious legumes and grains as the basis of the recipes. Great Appetizers include Carrot, ...more
Hardcover, 160 pages
Published September 15th 2010 by Ryland Peters & Small
(first published September 2010)
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The title says a lot, and it shouldn't mislead you at all. I love this cookbook! Every recipe I have tried is good, the people I have shared these dishes with gobble them up. I have made the easy banana bread over and over again, switching it up a little from time to time (for instance, it says that a slice is good with honey drizzled on top, so I thought, "Why not substitute a little honey for some of the sugar?"). In addition to the recipes I have actually cooked, I have used others (such as ...more
Interesting recipes with plenty of pulses. I tried several recipes from here and most were quite good. The ANZAC biscuits were great as was a simple but tasty black lentils with potatoes recipe. I wasn't totally keen on the quinoa cookies and the proportions in the brown lentil and swiss chard soup seemed off. One litre of stock was definitely not enough for me and an hour is a very long time to simmer lentils!