How to Cook with Vegetables and Other Plants

Root, Stem, Leaf, Flower

Guild of Food Writer’s Awards, Highly Commended in ‘General Cookbook’ category (2021)Root, Stem, Leaf, Flower is a cookbook about plants &ndash; it&#39;s about making the most of the land&#39;s bounty in your everyday cooking. Making small changes to the way we cook and eat can both lessen the impact we have on the environment and dramatically improve our health and wellbeing: good for us and for future generations to come. Making plants and vegetables the focus of your meals can improve your cooking exponentially - they provide a feast of flavours, colours and textures. Root, Stem, Leaf, Flower is a true celebration of seasonal vegetables and fruit, packed with simple and surprisingly quick vegetarian recipes. With roots, we think of the crunch of carrots, celeriac, beetroot. From springtime stems like our beloved asparagus and rhubarb, through leaves of every hue (kale, radicchio, chard), when the blossoms become the fruits of autumn &ndash; apples, pears, plums &ndash; the food year is marked by growth, ripening and harvest. With 120 original recipes, every dish captured by acclaimed photographer Andrew Montgomery, and Gill&#39;s ideas for using the very best fresh ingredients, Root, Stem, Leaf, Flower is a thoughtful, inspiring collection of recipes that you&#39;ll want to come back to again and again. Praise for Time: "I love Gill Meller&#39;s food: it is completely his own, and ranges from the (unpretentiously) rarified to the smile-inducingly cosy; indeed, he often seems to fuse the two... his recipes make me want to run headlong into the kitchen." &ndash; Nigella Lawson "Gill Meller&#39;s latest cookbook, Time, is poetic and romantic &ndash; a string of beautiful recipes guide you through the seasons. &ndash; Yotam Ottolenghi, GuardianPraise for Gather: "My book of the autumn and possibly of the year... Gather is a perfect expression of something food writers have been trying to define for the past three decades: modern British cooking." &ndash; Diana Henry "Just stunning. There&#39;s no one I&#39;d rather cook for me than Gill and there&#39;s not a recipe here I wouldn&#39;t eagerly devour." &ndash; Hugh Fearnley-Whittingstall

Gill Meller is a chef, food writer, food stylist and cookery teacher. Gill has been part of the River Cottage team for over 15 years, working closely with Hugh Fearnley-Whittingstall. He regularly writes for The Guardian and The Observer and has a monthly recipe column in Delicious magazine. Gill has written several award winning and critically acclaimed cookbooks, his latest, Root, Stem, Leaf, Flower &mdash; How to Cook with Vegetables and Other Plants (Quadrille Publishing) is available now. 
@gill.meller 
 www.gillmeller.com

A Year and a Day in the Kitchen

Time

Time is the highly anticipated follow-up to the award-winning Gather. In it Gill Meller distills the essence of his approach to food and cooking &ndash; time spent in the kitchen, with good ingredients, makes for the best possible way of life.Morning, daytime and night &ndash; these are the touchstones of our days, and days are the markers of our years. Gill&#39;s unique dishes fit within this framework, moving through the seasons, from freshness and light, to comfort and warmth.Gill&#39;s dishes follow the course of the day: simple breakfasts&#160;(wild mushroom &amp; sausage chachouka, buckwheat pancakes), glorious seasonal lunches (steamed vegetables with tamari, honey &amp; sunflower seeds, chicken with chamomile, tomato &amp; anchovy tart, date, olive oil &amp; fennel cake), evening gatherings in the soft glow of summer or chill of winter (lentil dhal with crispy kale, roast pheasant with parsnips &amp; chorizo, ceviche with rhubarb, lemon &amp; chilli, treacle tart with thyme &amp; orange, quince &amp; vanilla cr&egrave;me br&ucirc;l&eacute;e).This is the best of modern British cooking, from the most exciting new voice in food writing.

"I love Gill Meller&rsquo;s food: it is completely his own, and ranges from the (unpretentiously) rarified to the smile-inducingly cosy; indeed, he often seems to fuse the two. An intensely personal book, this brings you into his life and his kitchen. And as with his first book&#160;Gather, his recipes make me want to run headlong into the kitchen."&#160;

"Gill Meller&rsquo;s latest&#160;cookbook,&#160;Time,&#160;is poetic and romantic &ndash; a string of beautiful recipes guide you through the seasons. Fig and seville marmalade buns are perfect&#160;for a warming winter breakfast while fried mackerel with tomatoes, garlic and herbs are quintessential summer."&#160;

"Producing a second book as good as your first ...&#160;is not easy, but this is every bit as good and, in fact, more approachable for the home cook.&#160;The recipes follow the curve of the day, from breakfast to dinner &ndash; hence the title &ndash; and you want to make them all... Meller constantly delivers the unexpected, though not just for the sake of novelty, and the recipes are never complicated."&#160;

"Packed with alluring and do-able recipes plus poetic snatches of writing, this is a cookbook to pick up and savour when you need inspiration...&#160;It feels confident, complete."&#160;

"Time, by Gill Meller is a book filled with homely cooking, nostalgic in ways but with new and beautiful flavour combinations. Meller has a real feel for simple but seriously evocative cooking."&#160;

"Gill Meller&#39;s book Time is one of my favourites this year...&#160;the recipes are lovely and unpretentious, completely un-cheffy.&rdquo;&#160;

"Chef, teacher and delicious. columnist&#160;Gill Meller is one of the most talented cooks and writers in Britain. His second book, a sweep of seasonal recipes from&#160;a cook&rsquo;s year, is one you should buy for yourself&#160;andall your friends. There&rsquo;s a simplicity and honesty to Gill&rsquo;s food and this will be a kitchen companion for ages to come."&#160;

Gill Meller is a chef, award winning food writer, food stylist and cookery teacher. Gill works closely with Hugh Fearnley-Whittingstall and River Cottage and appears regularly on the celebrated Channel 4 series. He produces recipe videos for the River Cottage food-tube channel and teaches both at the River Cottage Cookery School and internationally. A contributor to the Observer, Guardian, Waitrose Food, Telegraph and Country Living to name but a few, his regular recipe column can be found in the award winning delicious magazine every month.

Simple, Seasonal Recipes from Gill Meller, Head Chef at River Cottage

Gather

Winner of the Fortnum &amp; Mason Debut Food Book Award 2017Nominated for the Andr&eacute; Simon award for best cookbook and Guild of Food Writers book of the yearGather is a cookbook that celebrates simplicity and nature, both in ingredients and cooking styles. Head Chef at River Cottage for 10 years, Gill Meller showcases 120 brand new recipes inspired by the landscapes in which he lives and works.Featuring chapters on foods from Moorland (game and herbs), Garden (tomatoes, salads, soft fruits), Farm (pork, dairy, honey), Field (rye, barley, wheat, oats), Seashore (crab, seaweed, oysters), Orchard (apples, pears, cherries), Harbour (fish and seafood), and Woodland (mushrooms, damsons, blackberries), Gill gently guides the reader through simple recipes, with no need for obscure ingredients or complicated cooking.With great food at its heart, Gather is the most contemporary of cookbooks, with photography that captures a year of the best cooking and eating.

Gill Meller has managed that rare trick: the cookbook that offers something interesting and cookable on every page.

Pat Nourse, Australian Gourmet Traveller

Gather&#160;is more than just a cookbook &ndash; it&rsquo;s a manual for a slow, thoughtful life.

Gill Meller is Group Head Chef at River Cottage HQ and has worked closely with the team there for the past 10 years. He creates the ever-changing menu and teaches at the River Cottage cookery school. He regularly appears on the television series cooking alongside Hugh.

Gill Meller

Recipes for a Wilder Way of Eating

Gill Meller&rsquo;s new book Outside is a thoughtful celebration of the joys of cooking and eating outdoors. We shouldn&rsquo;t be shutting doors any more &ndash; we should be opening them...From his rural home overlooking the sea, Gill is perfectly placed to write about open-air cooking, whether it&#39;s a simple campfire on the beach or a barbecue in the garden, evoking pictures of summery platters on laden tables, and slow, gentle picnics in fields.With more people than ever staying at home for their holidays, taking the family camping or walking, as well as meeting friends for picnics and barbecues, it feels like people have rediscovered their love of the outdoors. Gill&rsquo;s cooking is, as always, inspired by the changing seasons and encourages us to reconnect with nature and the world around us through the food we eat. So whether you want a bowl of something hearty and warming on a wintry walk, or crave something bright, fresh and zesty to enjoy by the coast in the sunshine, there are recipes to delight everyone, wherever they are.

Gill Meller

Books by Gill Meller

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