We are thrilled to host Gill Meller to discuss his new cookbook, Root, Stem, Leaf, Flower. He will be joined by cookbook author Hetty McKinnon.
How this works: This event will be broadcast live on Zoom. Registering will provide you with a unique access link in an email. At the event time, click that link to watch the talk. During the event, feel free to ask questions using the Q/A or chat feature.
This author talk is FREE, but you can support it by purchasing a copy of the book here. Thank you!
About the Author & Interviewer
Gill Meller is a chef, award winning food writer, food stylist and cookery teacher. Gill works closely with Hugh Fearnley-Whittingstall and River Cottage and appears regularly on the celebrated Channel 4 series. He produces recipe videos for the River Cottage food-tube channel and teaches both at the River Cottage Cookery School and internationally. A contributor to the Observer, Guardian, Waitrose Food, Telegraphy and Country Living to name a few, his regular recipe column can be found in the award winning delicious magazine every month. Gill's first book, Gather (2016), won the Fortnum & Mason Award for Best Debut Food Book, and Time (2018) was nominated for the Guild of Food Writers Cookbook of the Year.
Hetty McKinnon is an internationally renowned cookbook author and food writer. In 2015, Hetty relocated from Sydney to New York City, where she writes about food and runs pop-up food events and workshops. She is the author of three cookbooks, in addition to To Asia, With Love: Community: Salad Recipes from Arthur Street Kitchen; Neighbourhood: Salads, Sweets and Stories from Home and Abroad; and Family: Vegetarian Comfort Food to Nourish Every Day. In 2017, she launched her independent multicultural food journal, Peddler and in 2019 created the podcast, The House Specials.
About the Book
The first plant-based cookbook from River Cottage's Gill Meller, 120 beautiful seasonal recipes.
Root, Stem, Leaf, Flower is a cookbook about plants – it's about making the most of the land's bounty in your everyday cooking.
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 wellbeing: 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.
Root, Stem, Leaf, Flower is a true celebration of seasonal vegetables and fruit, packed with simple and surprisingly quick vegetarian recipes. With roots, we think of the crunch of carrots, celeriac, 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.