Basics: Vegetables: Techniques, Tips, and 70+ Recipes to Confidently Cook with Vegetables

Basics: Vegetables is the first in a series that will completely demystify cooking through step-by-step photography and...
$33.69 AUD
$33.69 AUD
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Author: Séverine Augé
Format: Hardcover
Language: English
Subtotal: $33.69

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Basics: Vegetables: Techniques, Tips, and 70+ Recipes to Confidently Cook with Vegetables by Augé, Séverine

Basics: Vegetables: Techniques, Tips, and 70+ Recipes to Confidently Cook with Vegetables

$33.69

Basics: Vegetables: Techniques, Tips, and 70+ Recipes to Confidently Cook with Vegetables

$33.69
Author: Séverine Augé
Format: Hardcover
Language: English

Basics: Vegetables is the first in a series that will completely demystify cooking through step-by-step photography and clear instruction. It is a short but comprehensive photographic primer with recipes and techniques that showcase both classic vegetarian dishes and modern reinventions. Whether you're having a vegetarian guest over for dinner, trying to make a weekday lifestyle shift, or years into a vegetarian diet, learn (or relearn) the basics with step-by-step photos and easy-to-follow instructions.

From Hasselback Butternut Squash to Risotto Verde or Tomato Tatin, your next vegetarian meal--or dinner party--is only a few ingredients away. Make spinach-tinted green waffles with eggs on the weekend, or treat yourself to a hearty lentil shepherd's pie, assembled in 15 minutes and perfect for weekday lunch leftovers.

Basics: Vegetables has 80 recipes for vegetarian and vegetarian-aspiring cooks ready to grow their repertoire of delicious vegetable-forward meals. It is a must-have addition to any cookbook library.



Author: Séverine Augé
Publisher: Hardie Grant Books
Published: 08/05/2025
Pages: 160
Binding Type: Hardcover
Weight: 1.45lbs
Size: 9.64h x 7.90w x 0.69d
ISBN: 9781964786087


Review Citation(s):
Publishers Weekly 07/21/2025

About the Author
Séverine Augé is a cookbook author and food stylist based in Paris, France. She has worked as a professional chef all over France, and received her bachelor's degree in culinary arts from Ferrandi Paris.

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