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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 presents 40 different vegetables and shares 100 recipes with expert tips on how to maximize the flavour and versatility of the ingredients in your kitchen.
Ceri Jones trained as a Natural Chef in Berkeley, California. Her cooking has always had a focus on health and community, and she has carved out a niche cooking on wellness retreats around the world. Ceri is currently Food Educator at the Garden Museum in London, where she has pioneered one of the first museum food learning programmes in the country, inspiring people to cook with, learn more about, and enjoy eating plants. Above all, Ceri is passionate about empowering people with the skills they need to elevate their home cooking and inspires people to expand their knowledge of ingredients, their recipe repertoire and improve their practical know-how to give them the confidence to make the most out of and truly enjoy every ingredient on their plate. This is her first book.
To find out more about Ceri, visit www.cerijoneschef.com
@cerijoneschef