Plants take centre stage in this beautiful book from award-winning chef Richard Buckley.

With over 70 mouth-watering recipes, ranging from the simple to the stand-out, Plants Taste Better will guide and inspire you.

Focusing exclusively on plant-based cookery, this book balances the traditional with the modern to show you what you can accomplish in your kitchen when you have a deeper understanding of the techniques required to make your ingredients shine. Delicious, thoughtful recipes and stunning images show that plants can, and should, be at the centre of our plates.

These dynamic and flavourful recipes include:

• Foccacia
• Garlic panisse
• Spiced pineapple
• Confit tomato salad
• Baked potato croquetas
• Asparagus and herb purée
• Almond and paprika fritters
• Carrot, pea and cardamom tagine
• Chocolate salted caramel tart
• Fennel and hazelnut salad
• Parsnip barley risotto
• Sweet potato crisps
• Butternut mousse
• Sweetcorn soup
• Pistachio pâté

Richard Buckley 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.

His restaurants have 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 Rufus Wainwright, Thom Yorke, Jeanette Winterson, Nick Knowles, Mel Giedroyc and Kevin McCloud, and is a destination restaurant for vegetarians.