The Wholesome Kitchen

Hardcover | September 1, 2010

Photographed byPeter CassidybyRoss Dobson

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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, Cumin, and Lentil Dip; Smoky Paprika Hummus; and Falafel with Minted Yogurt. Hearty Soups include Curried Parsnip and Butterbean Soup; and Pinto Bean Soup with Shredded Lettuce and Sour Cream. Try a fresh idea from Salads such as Quinoa Tabbouleh; Lentil, Artichoke, and Salsa Verde Salad; and Warm Salad of Black-eyed Peas with Halloumi. Perfect Sides include Lemon and Cardamom Rice; Buttered Buckwheat with Corn and Green Herbs; and Tuscan Beans with Sage. Hearty Mains are Sausage, Fennel, and Haricot Bean Stew; Slow-cooked Miso Pork Belly with Soy Beans; and Barley Risotto with Mushrooms and Goat Cheese. Enjoy a wholesome treat from Baking and Sweets-try Couscous and Cashew Nut Soda Bread; or Blueberry and Bran Muffins. For dessert, indulge in Apple and Raisin Crumble or Honey Couscous with Figs and Rosewater Cream.


. Although some recipes include meat and fish, vegetarian options are given throughout.

. Eating healthily has never tasted so good!


. Mouth-watering photography by Peter Cassidy.

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From the Publisher

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....

Peter Cassidy has photographed a number of titles on the Ryland Peters & Small list and is one of the finest food photographers in Europe.ROSS DOBSON is a chef, food writer, stylist, and rising star of the Sydney cooking scene. In his native Australia he worked at Bills, the restaurant owned by celebrity chef Bill Granger. His work app...

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Format:HardcoverDimensions:160 pages, 10.25 × 8.75 × 0.75 inPublished:September 1, 2010Publisher:Ryland Peters & SmallLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1849750351

ISBN - 13:9781849750356

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