Root & Leaf

In Root & Leaf: Big, Bold, Vegetarian Food, UK-based recipe developer and food stylist Rich

Harris puts vegetables in the spotlight, showcasing their diversity and versatility in creative ways. Harris opens with a disclaimer that he is not a vegetarian, but still found it necessary to write a book on the interesting, important flavors and textures vegetables uniquely possess. He begins Root & Leaf with a primer on how and where to purchase the freshest seasonal vegetables, and leads into an exploration of vegetables in various forms and styles of preparations: in breakfast-y baked goods and after-dinner (or anytime) desserts; in appetizers, mains, and salads; pickled and fermented; and in oils, stocks, and sauces.

Spiced, Fluffy Sweet Potato Cinnamon Rolls greet you in some of the book’s first pages; they’re later joined by exciting surprises like King Oyster Mushroom Larb; Gnocchi with Caponata and Burrata Cream; Green Beans with Kimchi Butter; Seared Little Gem Lettuce with Black Sesame Dressing; and Spiced Carrot Kulfi. Yes, sign me up for all.

Root & Leaf is out now. Get it here.