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Centerpiece: Bold, Vibrant Recipes to Put Vegetables in the Spotlight
Hardcover
Fruits & VegetablesMiddle Eastern CookingVegetarian
Publisher Price: $32.99
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ISBN10: 1783256540
ISBN13: 9781783256549
Publisher: Aster
Published: Apr 28 2026
Pages: 224
Weight: 1.95
Height: 0.78 Width: 7.73 Depth: 9.99
Language: English
ISBN13: 9781783256549
Publisher: Aster
Published: Apr 28 2026
Pages: 224
Weight: 1.95
Height: 0.78 Width: 7.73 Depth: 9.99
Language: English
Vibrant vegetarian recipes from celebrated chef Helen Graham 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: center stage. Drawing inspiration from the rich flavors 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 flavor-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 flavors, 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.
- 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 flavors, 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.
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