{"product_id":"needs-metadata-9781783256549","title":"Centerpiece Bold Recipes to Celebrate and Elevate Veg","description":"\u003cp\u003e\u003cstrong\u003eBy:\u003c\/strong\u003e Helen Graham\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePublished by Octopus Publishing Group, 2026-04-09\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026lt;b\u0026gt;100 vibrant vegetarian recipes from celebrated chef Helen Graham \u0026lt;p\u0026gt; YOTAM OTTOLENGHI: \u0026lt;\/b\u0026gt; \"Helen carries the torch for all the ingredients I love most. Vegetables behaving exactly as they should. A cook after my own heart.\" \u0026lt;p\u0026gt;\u0026lt;b\u0026gt;A celebration of bold, vibrant vegetarian dishes designed to inspire, delight and put vegetables exactly where they belong: center stage.\u0026lt;\/b\u0026gt; \u0026lt;p\u0026gt; Drawing inspiration from the rich flavours 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. \u0026lt;p\u0026gt;\u0026lt;b\u0026gt;Contents includes: \u0026lt;\/b\u0026gt; \u0026lt;br\u0026gt; - The Meal Before the Meal, including Mushrooms with Tamari \u0026amp; Pomegranate Skewers and Halloumi-Ricotta Fritters with Spiced Lemon 'Honey' \u0026lt;br\u0026gt; - The Main Event, including Harissa Roast Carrots, Mango Labneh \u0026amp; Mint and Hispi Cabbage with Date Butter \u0026amp; Tahini \u0026lt;br\u0026gt; - On the Side, including Potato Salad with Basil Zhoug \u0026amp; Coconut Crunch and Hawaij Roast Potatoes with Preserved Lemon Roast Shallots \u0026lt;br\u0026gt; - Something Sweet, including Za'atar \u0026amp; Cherry Chocolate Refrigerator Cake Bars and Poppy Seed \u0026amp; Orange Blossom Babka \u0026lt;p\u0026gt;\u0026lt;b\u0026gt;Helen Graham\u0026lt;\/b\u0026gt; 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. \u0026lt;p\u0026gt;\u0026lt;b\u0026gt;Praise for Helen Graham: \u0026lt;\/b\u0026gt; \u0026lt;br\u0026gt;\u0026lt;b\u0026gt;JAY RAYNER: \u0026lt;\/b\u0026gt; \"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.\" \u0026lt;br\u0026gt;\u0026lt;b\u0026gt;MEERA SODHA: \u0026lt;\/b\u0026gt; \"Helen's recipes are the most exciting thing to have happened to vegetables since Ottolenghi.\"\u003c\/p\u003e","brand":"Phoenix Books","offers":[{"title":"Default Title","offer_id":47081181905065,"sku":"PHBK-9781783256549","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0578\/9899\/1785\/files\/25266113482822.jpg?v=1779377092","url":"https:\/\/myti.com\/products\/needs-metadata-9781783256549","provider":"Myti","version":"1.0","type":"link"}