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Root, Stem, Leaf, Flower


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From award-winning chef and food writer Gill Meller, Root, Stem, Leaf, Flower is a true celebration of seasonal vegetables and fruit, packed with simple and vegetarian recipes.

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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 well-being: 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 flavors, colors, and textures.

With roots, we think of the crunch of carrots, celeriac, and 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 apples, pears, plums the food year is marked by growth, ripening, and harvest.

With 120 original recipes, every dish captured by acclaimed photographer Andrew Montgomery, and Gill's ideas for using the very best fresh ingredients, Root, Stem, Leaf, Flower is a thoughtful, inspiring collection of recipes that you'll want to come back to again and again.

Root, Stem, Leaf, Flower: How to Cook with Vegetables and Other Plants by Gill Meller

7.38" x 1.38" x 10.88"