Dress by Ganni.Bra by Coco de Mer.Knife by Stanley.A gripping revenge tale about an actress in her 40s under investigation for the murder of an auteur theatre director whilst rehearsing a stage production of Hitchcock's Psycho .A whip-smart take on what it means to be middle-aged and female in an industry captivated by stardust and beauty.This edition was published to coincide with the run at The Traverse, Edinburgh, 2022.
This lush, creative cookbook celebrates the flavor and versatility of vegetables by bringing them to the center of the table in more than 80 delicious, easy-to-prepare recipes. Too many of us let vegetables play second fiddle in meals that center on protein or carbs. For chef Matt Wilkinson, vegetables come first. He builds his dishes around vegetables that are in season, when they taste the best, are most affordable, and most readily available. The recipes in Mr. Wilkinson's Vegetables range from simple salads such as Brussels Sprout Leaves, Mozzarella, and Anchovies, or Roasted Cucumber, Quinoa, Freekah, and Herbs, to hearty dishes such as Soft Parmesan Polenta with Crab and Mussels, or Braised Eggplant, Tomato, and Meatballs. They also include satisfying snacks like Irene's Tzatziki, or Smoked Tomato and Goat's Curd Gougéres, as well as desserts, such as Carrot Cake with Grated Carrot, Preserved Lemon, Raisin, and Ginger Pickle, or Creamed Rice Pudding. While many of the 80 plus dishes will appeal to vegetarians, there are plenty that incorporate meat. In all of them, Mr. Wilkinson's vegetables are the stars. With beautiful photography and vintage illustrations, the book is both timely and timeless.
Spot an, Bühne frei: Jetzt haben Möhre, Kartoffel & Co. ihren Auftritt! In diesem Kochbuch spielt Gemüse die Hauptrolle. Matt Wilkinson rückt Knollen, Wurzeln, Schoten und Blattgemüse geschickt ins Rampenlicht und präsentiert 87 kreative Rezepte für jede Jahreszeit. Von gesunden Köstlichkeiten wie Rosenkohl und Maronen mit Vanilleglasur und Brennnessel-Sauerampfer-Soufflé mit Feta. Wunderschön bebildert werden die 24 beliebtesten Gemüsesorten mit interessanten Informationen zu Anbau und Verarbeitung und drei bis vier leckeren Rezeptkreationen porträtiert. In einer kleinen Nebenrolle entdecken Sie leckere Fisch- und Fleischköstlichkeiten wie ein Röstkürbis mit Möhren, Macadamianüssen und Kapern-Rosinen-Dressing zu Fisch im Zucchinimantel mit Tomaten, Pinienkernen und Zucchiniblüten. Ein Buch, das garantiert auch Grünfutterskeptiker glücklich macht!