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It’s Only Natural II: Cook with Plants
Most plant-based cookbooks focus on substitution. Cook with Plants focuses on ingredients. In this second volume of the It's Only Natural series, chef and restaurateur E Amélio shares the philosophy, techniques, and ingredient knowledge developed through more than a decade of running one of London's most respected plant-based restaurants. Rather than relying on ultra-processed alternatives, this book explores the extraordinary culinary potential of vegetables, fruits, roots, grains, legumes, herbs, spices, nuts, seeds, and wild ingredients.
Through practical recipes, professional techniques, and ingredient-focused guidance, readers learn how to build flavour, texture, complexity, and satisfaction using the natural world itself. Inside you will discover:. Professional chef techniques adapted for the home kitchen. Whole-food approaches to creating depth, richness, and balance. Seasonal cooking principles that maximize flavour and sustainability.
Fermentation, preservation, and ingredient transformation methods. Unusual and lesser-known plant ingredients from around the world. New ways to elevate familiar vegetables and everyday staples. Restaurant-quality dishes built from accessible natural ingredientsMore than a cookbook, Cook with Plants is a guide to understanding how ingredients behave, how flavours develop, and how exceptional food can be created without compromise.
Whether you are exploring plant-based cooking for the first time or looking to deepen your culinary skills, this book provides a practical and inspiring framework for cooking with confidence, creativity, and respect for the ingredients themselves. Discover what becomes possible when plants are no longer treated as substitutes, but as the foundation of great cooking.
Through practical recipes, professional techniques, and ingredient-focused guidance, readers learn how to build flavour, texture, complexity, and satisfaction using the natural world itself. Inside you will discover:. Professional chef techniques adapted for the home kitchen. Whole-food approaches to creating depth, richness, and balance. Seasonal cooking principles that maximize flavour and sustainability.
Fermentation, preservation, and ingredient transformation methods. Unusual and lesser-known plant ingredients from around the world. New ways to elevate familiar vegetables and everyday staples. Restaurant-quality dishes built from accessible natural ingredientsMore than a cookbook, Cook with Plants is a guide to understanding how ingredients behave, how flavours develop, and how exceptional food can be created without compromise.
Whether you are exploring plant-based cooking for the first time or looking to deepen your culinary skills, this book provides a practical and inspiring framework for cooking with confidence, creativity, and respect for the ingredients themselves. Discover what becomes possible when plants are no longer treated as substitutes, but as the foundation of great cooking.
