Abel - How to Eat Brilliantly Every Day
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- Book:How to Eat Brilliantly Every Day
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- Publisher:Ebury Digital
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- Year:2017
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VEGETARIAN 
VEGAN 
PREP TIME 
COOKING TIME 
SERVINGS 
HOW MANY FRUIT OR VEG PORTIONS
Rachel de Thample is the author of Less Meat, More Veg and Five . She has worked in the kitchens of Marco Pierre White, Heston Blumenthal and Peter Gordon and currently teaches the preserve courses at River Cottage HQ on the Dorset/Devon border. Rachel was Head of Fantastic Food for Abel & Cole for nearly 10 years. She lives in Crystal Palace, London, where she has helped set up numerous local food initiatives.
Jassy Davis is a food writer with a deep love for fresh, honest, natural foods. She trained at Ballymaloe in Ireland, a cookery school built on an organic farm. She recreated that experience at an inner city farm in London, setting up a caf. She is the co-author of The Contented Calf Cookbook , We Love Kale and We Love Quinoa . She has written for publications including lovefood.com and Huffington Post ; and is the lead recipe and product developer for Abel & Cole.
Sorrel Scott Blackmore is a food writer and experienced cook. Vegetables have always been at the root of her work within the food industry. Highlights include curating and cooking vegetarian feasts at the Garden Museum, catering for her own garden-inspired wedding, and collaborating with a number of renowned chefs. Sorrel was instrumental in the running of Sarah Ravens cookery school and cooked for intimate events and festivals at Perch Hill and Sissinghurst. She worked closely on Sarahs latest book Good Good Food . Sorrel currently works as a recipe developer and food stylist for Abel & Cole.
Gary Congress is an Australian-born photographer who loves to shoot anything to do with food. He had his first camera at the age of nine, which is about the same time he cooked his first bowl of spaghetti with ketchup. Hes been the in-house photographer at Abel & Cole for the past 10 years, and involved in their two previous cookbooks, The Abel & Cole Veg Box Companion and The Abel & Cole Cookbook and worked on many other food editorials and projects over the years. He lives in London with his wife, Lou, and their children, Sukie and Dexter.
It all starts with the very best ingredients, getting back down to earth, and having fun with food.
Embrace the seasons with our shiny new book. Learn how to swap veg and fruit as you please, sneak extra portions into every meal, and master easy techniques to inspire you to transform any veg you have to hand.
With over 140 seasonal, surprising and fantastically simple recipes, cooking and eating brilliantly has never been easier.
So very many wonderful people have helped bring this book to life.
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