Mr. Wilkinson's Vegetables: A Cookbook to Celebrate the Garden

Matt Wilkinson, the author of MR. WILKINSON'S VEGETABLES: A Cookbook to Celebrate the Garden (Black Dog & Leventhal, $27.95), claims to be a veg first sort of chef at the cafes and bars he operates in Melbourne, Australia. Only after scouting the local markets for produce does he formulate his menus for the day. He even goes so far as to pooh-pooh protein. Vegetables are so much more diverse in flavor, type and availability than any old piece of meat, he writes, although meat and fish do appear in his recipes.

His enthusiasm for vegetables extends even to nettles, the basis for a sorrel souffle omelet with feta cheese. It does not extend to peppers, which he calls the world's worst food. He isn't restrained on this topic. I am going to go straight ahead and say for thte record I hate peppers, raw or cooked, he writes. Hell to me would be a final meal of roaster peppers.

Yet there they are, proof that you can finish your vegetables if someone (in this case, probably the publisher) applies enough pressure. How about a nice bit of seared tuna with a salad of piquillo peppers, chorizo and mango Mr. Wilkinson? Don't make gagging sounds. It's right there in your book, and it tastes very good.--William Grimes New York Times Book Review

Matt WIlkinson, the author of MR. WILKINSON'S VEGETABLES: A Cookbook to Celebrate the Garden (Black Dog & Leventhal, $27.95), claims to be a veg first sort of chef at the cafes and bars he operates in Melbourne, Australia. Only after scouting the local markets for produce does he formulate his menus for the day. He even goes so far as to pooh-pooh protein. Vegetables are so much more diverse in flavor, type and availability than any old piece of meat, he writes, although meat and fish do appear in his recipes.

His enthusiasm for vegetables extends even to nettles, the basis for a sorrel souffle omelet with feta cheese. It does not extend to peppers, which he calls the world's worst food. He isn't restrained on this topic. I am going to go straight ahead and say for thte record I hate peppers, raw or cooked, he writes. Hell to me would be a final meal of roaster peppers.

Yet there they are, proof that you can finish your vegetables if someone (in this case, probably the publisher) applies enough pressure. How about a nice bit of seared tuna with a salad of piquillo peppers, chorizo and mango Mr. Wilkinson? Don't make gagging sounds. It's right there in your book, and it tastes very good.--William Grimes New York Times Book Review

I build my dish around what vegetables are in season because this is when they will be the cheapest, most readily available, and, most importantly, taste the best and surely this has to be the most important factor when cooking. This is where I'm a little different with my veg-first approach. With that, and only that, Matt Wilkinson, author of Mr. Wilkinson's Vegetables, encourages readers to think about a protein to add (meat or seafood), considering how the flavors will marry together with the chosen vegetables. Revelatory!What follows are twenty-four chapters devoted respectively to asparagus, beans & peas, beets, broccoli, brussels sprouts, cabbage, peppers, carrot, cauliflower, corn, cucumber, eggplant, fennel, garlic, horseradish, leaves from the garden, nettle, onion, parsnip, potato, pumpkin and squash, radish, tomato, and zucchini each accompanied by gardening and preparation know-how and three or more recipes.

Mr. Wilkinson's beautifully photographed and illustrated vegetables cookbook is simply a must acquisition for anyone who reads, cooks, and eats.

I build my dish around what vegetables are in season because this is when they will be the cheapest, most readily available, and, most importantly, taste the best?and surely this has to be the most important factor when cooking. ? This is where I'm a little different with my veg-first approach.

With that, and only that, Matt Wilkinson, author of Mr. Wilkinson's Vegetables, encourages readers to think about a protein to add (meat or seafood), considering how the flavors will marry together with the chosen vegetables. Revelatory!

What follows are twenty-four chapters devoted respectively to asparagus, beans & peas, beets, broccoli, brussels sprouts, cabbage, peppers, carrot, cauliflower, corn, cucumber, eggplant, fennel, garlic, horseradish, leaves from the garden, nettle, onion, parsnip, potato, pumpkin and squash, radish, tomato, and zucchini?each accompanied by gardening and preparation know-how and three or more recipes.

Mr. Wilkinson's beautifully photographed and illustrated vegetables cookbook is simply a must acquisition for anyone who reads, cooks, and eats.

Matt Wilkinson is passionate about food in season, farmers' markets, and local producers. As the former head chef at the award-winning Circa the Prince, Wilkinson helped usher in an era of organics and gardento- kitchen rustic fine dining. He now co-owns and runs Pope Joan and the neighboring market Hams and Bacon in Melbourne, both of which have cult followings for their fresh, seasonal food. He is also the coowner and chef of a franchise of 11 Spudbar slow-food, fast-food shops in Australia, which feature healthy and delicious topped baked potatoes and salads. His first cookbook, Mr. Wilkinson's Vegetables, won the IACP cookbook award for design and has sold more than 100,000 copies worldwide in nine languages. He lives in Melbourne, Australia. For current news, visit mrwilkinsons.com.au.