Centrepiece
Bold, vibrant recipes to put vegetables in the spotlight
-
GET 18% OFF
- Publisher's listprice USD 32.99
-
11 604 Ft (11 051 Ft + 5% VAT)
The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.
- Discount 18% (cc. 2 089 Ft off)
- Discounted price 9 515 Ft (9 062 Ft + 5% VAT)
- Discount is valid until: 31 March 2026
9 515 Ft
Availability
Not yet published.
Why don't you give exact delivery time?
Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Publisher Octopus
- Date of Publication 28 April 2026
- ISBN 9781783256549
- Binding Hardback
- No. of pages224 pages
- Size 252x192 mm
- Language English 700
Categories
Long description:
"
YOTAM OTTOLENGHI: ""Helen carries the torch for all the ingredients I love most. Vegetables behaving exactly as they should. A cook after my own heart.""
A celebration of bold, vibrant vegetarian dishes designed to inspire, delight and put vegetables exactly where they belong: centre stage.
Drawing inspiration from the rich flavours of the Middle East and North Africa, as well as Helen Graham's Ashkenazi Jewish heritage, this cookbook features 100 inventive, vegetable-based recipes that will transform your table. With accessible ingredients and simple methods, Helen's flavour-packed combinations of spices, herbs and sauces elevate vegetables into something truly showstopping.
Contents includes:
- The Meal Before the Meal, including Mushrooms with Tamari & Pomegranate Skewers and Halloumi-Ricotta Fritters with Spiced Lemon 'Honey'
- The Main Event, including Harissa Roast Carrots, Mango Labneh & Mint and Hispi Cabbage with Date Butter & Tahini
- On the Side, including Potato Salad with Basil Zhoug & Coconut Crunch and Hawaij Roast Potatoes with Preserved Lemon Roast Shallots
- Something Sweet, including Za'atar & Cherry Chocolate Refrigerator Cake Bars and Poppy Seed & Orange Blossom Babka
Helen Graham was Executive Chef at renowned London restaurant Bubala for 5 years, following working at critically acclaimed restaurants the Palomar and the Barbary, as well as the Ottolenghi Test Kitchen.
Praise for Helen Graham:
MEERA SODHA: ""Helen's recipes are the most exciting thing to have happened to vegetables since Ottolenghi.""
ANNA JONES: ""Original, do-able, unquestionably delicious vegetable recipes. I love this book.""
JAY RAYNER: ""Helen Graham has a thrillingly unique way with flavours, which makes you look at familiar ingredients anew. Her bold plant-based cookery takes the Middle Eastern repertoire and shakes it by the scruff of the neck.""
