Plants take centre stage in this beautiful book from award-winning chef Richard Buckley. Richard is chef proprietor of the award-winning Acorn Restaurant in Bath, which is often mentioned amongst the world's top vegetarian eateries.

Cooking plants is a uniquely different art from cooking meat or fish – it requires not only a solid grounding in traditional cooking techniques, but also a deeper understanding of new techniques specific to plant based cookery.  Current plant-based cookbooks rarely, if ever, delve into the type of sophisticated cuisine that is available in cookbooks with meat and fish dishes but in Plants Taste Better Richard addresses this twofold: by introducing the reader to seventy top notch recipes that take vegetable cooking to a new level, and sharing with them an understanding of how to cook – by highlighting specific techniques in each recipe that will enhance their cooking prowess across the board. 

The recipes, designed for home cooking alongside ones especially adapted from the author's award-winning kitchen include soups, pates and light lunches such as Split Pea Soup with with salt-baked celeriac and orange zaatar, main dishes such as Fennel Seed Parpadelle with with courgettes, chickpeas, basil and lemon and delicious desserts – Burnt Peaches with prosecco sorbet and almond biscotti and Chocolate Olive Oil Pot with rosemary soil and raspberry sorbet. No aspect of the plant is overlooked with Richard extolling the virtues of using every part of the plant to enhance taste experience as well as upholding a zero-waste policy.

Richard's delicious, thoughtful recipes and stunning images will persuade even the most carnivorous that plants can, and should, be at the centre of our plate.

Published by Jacqui Small |15th March £25| Hardback

ENDS

RICHARD BUCKLEY is chef proprietor of the award-winning Acorn Vegetarian Kitchen restaurant in Bath, which will be listed in the Michelin Guide 2018, making it one of only three plant-based restaurants listed in the country, and one of only two to be listed in both the Michelin Guide and The Good Food Guide. Placing vegetables at the centre of the plate, the restaurant is frequently mentioned as amongst the UK and the world's top vegetarian eateries. Richard was raised a vegetarian and, after graduating with a degree in English Literature, he set about studying vegetable cookery whilst working in a series of top vegetarian restaurants. This culminated in his five-year role as head chef for Demuth's Restaurant where he developed and refined his plant-centric cooking style.

He has a passion for sharing the knowledge and techniques that he has learnt and developed in order to increase the general standard of vegan cookery across the country. Acorn Vegetarian Kitchen has been featured in multiple national publications including The Independent, The Telegraph, The Times, Olive Magazine, Vegetarian Living, Stylist and Vogue. It gets a steady stream of famous customers through its doors including Phil Collins, Rufus Wainwright, Thom Yorke, Jeanette Winterson, Nick Knowles, Sue Perkins, Heather Graham and Kevin McCloud, and is a destination restaurant for vegetarians. 

http://www.acornvegetariankitchen.co.uk/

For review copies or further publicity information, please contact: Liz Somers Publicity Manager,

Quarto T: 020 7284 9355 E: liz.somers@quarto.com