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Centerpiece (Bold, vibrant recipes to put vegetables in the spotlight)
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$32.99
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Product Details
Author:
Helen Graham
Format:
Hardcover
Pages:
224
Publisher:
Octopus Books (April 28, 2026)
Imprint:
Aster
Language:
English
Audience:
General/trade
ISBN-13:
9781783256549
ISBN-10:
1783256540
Weight:
31.68oz
Dimensions:
7.75" x 10"
File:
hbgusa-hbgusa_onix30_P10071306_05112026-20260511.xml
List Price:
$32.99
Pub Discount:
65
Case Pack:
16
As low as:
$25.40
Publisher Identifier:
P-HACH
Discount Code:
A
Folder:
hbgusa
Overview
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."
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."
