Chantelle Nicholson - Planted - Octopus

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  • E-Book £P.O.R.
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    • ISBN:9780857835161
    • Publication date:19 Apr 2018

Planted

A chef's show-stopping vegan recipes

By Chantelle Nicholson

  • Hardback
  • £25.00

In her first solo cookbook, Chantelle Nicholson shows you how to cook delicious vegan dishes using seasonal and flavoursome plant-based ingredients.

'Groundbreaking plant-based cookery from a remarkably talented chef.' - Marcus Wareing

In her first solo cookbook, Chantelle Nicholson shows you how to cook delicious vegan dishes using seasonal and flavoursome plant-based ingredients. Growing up in New Zealand with a vegetable garden influenced her passion for fresh produce and, with her career as a professional chef, she was inspired to develop tasty, restaurant-quality vegan recipes, which feature on the menu at Tredwells, winner of AA's London Restaurant of the Year. In Planted she offers an abundance of these dishes to make at home. Her recipes may look high-end, but they are easy to create in your kitchen and will impress even the most devoted meat- and cheese-lovers. This is not a book about veganism, it is about fantastic and tasty food, made without animal products. It celebrates produce, seasonality and food that tastes good!

Biographical Notes

Originally from New Zealand, Chantelle trained as a lawyer, before discovering her passion for food. She moved to England in 2004 to work at The Savoy Grill and is now the multi award-winning chef patron at Tredwells and Group Operations Director for Marcus Wareing Restaurants. She has co-authored Marcus's cookery books and in 2015 worked with him consulting on the movie Burnt.

  • Other details

  • ISBN: 9780857834485
  • Publication date: 19 Apr 2018
  • Page count: 192
  • Imprint: Kyle Books
`Chantelle came to me as a young dynamic individual who wanted to make her mark on this amazing industry we work in [...] she is a very very talented Chef. An incredible eye for detail, Chantelle's contribution to Marcus Wareing Restaurants goes far beyond the kitchen.' — Marcus Wareing
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