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The good stuff has moved into the spotlight – vegies, grains and pulses are now the stars of the plate – and there's no better guide to this veg-led revolution than chef Simon Bryant.

The good stuff has moved into the spotlight – vegies, grains and pulses are now the stars of the plate – and there's no better guide to this veg-led revolution than chef Simon Bryant.

Simon's recipes are delicious proof that vegies (and co) are never boring. Here, he shares his original takes on everyday dishes – Smoky kale carbonara and Pumpkin, chickpea and tahini soup – as well as recipes for when you're inspired to take things up a notch: baked cauliflower fregola with hazelnuts and preserved lemon; squash, taleggio and quinoa balls; and salt-baked celeriac with apple remoulade. And there's good sweet stuff too, including cocoa, lentil and spelt brownies, and passionfruit and coconut water jelly.

What's more, Simon gives you the lowdown on legumes, ancient grains, seaweed and sprouting, all while revealing how to shop wisely and with heart. Vegetables, Grains and Other Good Stuff is vegie-forward cooking at its very best – honest, inventive and full of flavour.

Formats & editions

  • Paperback

    9781921383861

    July 29, 2015

    Lantern

    248 pages

    RRP $39.99

    Online retailers

    • Abbey's Bookshop
    • Angus & Robertson Bookworld
    • Booktopia
    • Boomerang Books
    • Collins Booksellers
    • Dymocks
    • Books Kinokuniya
    • The Nile
    • QBD
    • Readings
    • Robinsons Bookshop
    Or

    Find your local bookstore at booksellers.org.au

Also by Simon Bryant

Simon Bryant's Vegies

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