Thank you NetGalley and Publishers for the opportunity to read and review! Interesting recipes with some I would like to try out, the one thing I do always feel amiss with recipes that are plant based is how the protien to carb ratio is but that is my personal gripe due to my own health but otherwise some did look like something I can incoroporate into my daily cooking.

What a terrific gourmet cookbook. Although I don't have the time to make these types of recipes every day; I can make them on a Sunday or special occassion. Plus I get to finally have a 5-star dining experience as a vegan.

Things I liked:

- multiple measurements given (e.g. "6g (1/8oz or 2 tsp) cumin seeds
- fairly normal ingredients
- every recipe is truly from scratch

helpful tutorial pictures for trickier recipes.

Lots of Recipes

Richard Buckley provides background information on plants starting that organic is better than non-organic, but the label is not important, because when we eat a plant you we're eating an entire ecosystem, the minerals and flavours in an ingredient come from the land it is grown in and the air that surrounds it.

He states that flavour and taste are terms we often use interchangeably, but they are different things. He discusses the difference along with using a variety of seasonings when we cook our food. Additionally, he states that the texture and color plays an important part in the food we choosecto eat.

Most importantly, the author provides a variety of recipes that are very appealing to the eyes and to our stomach. Highly recommend.

Not what I expecting in this cookbook. The recipes didn’t seem like what I would make on a day to day at home. I do like the focus on veggies for every meal but it just didn’t seem practical for me. The photos are beautiful though!

I love meat too much to practice veganism but I can't wait to try at least a couple of recipes a month.
Not the best pictures in the world, but it's difficult to make kale look sexy.

Thanks to Quarto Publishing Group – White Lion and NetGalley, who provided me with a copy of this book in exchange for an honest opinion.

Plants really do taste better. I have no doubt that they’re downright delicious prepared as they are in these recipes. As just a home cook, i might take some of the recipes and modify them to fit what i can find, but, most of them have lengthy lists of ingredients that, based on a quick search, i won’t have access to in the area where i live.

Reading this reprint of the original 2018 version is much like trying to learn how to be a Michelin star chef from a book - you need to study umami variations, the right amounts from salts and sauces, to the subtle combinations of vegetables themselves. And so too are the recipes: very gourmet high end and carefully presented small portion dishes (e.g., a plate with 4 asparagus next to 9 Gnocchi in a sauce with a pesto swirl design around the two ingredients is a sample dish). So if you truly love cooking and want to make exquisite meals, this will give you new inspiration and new combinations to understand how to pair the right combinations of vegetables with the correct sauces and spices to create a flavor profile that is most optimal for your dish. If, on the other hand, you are looking for different ways to cook vegetables due to health concerns or to explore vegan/vegetarian cooking, this will not be the book for you since salt is a main ingredient and other unhealthy methods such as deep frying are required. The author has been a vegetarian since he was young and he truly explores plant based in a deep way.

The book breaks down as follows: introduction, the craft of plant-based cooking, snacks, soups/pates/light lunches, salads, mains, desserts, breads, index. You'll understand this book best by spending time with the introduction where the author goes into the philosophy of plants and understanding how we are not making enough use out of the whole - rather than just the tuberous root or some leaves. You need to understand that each plant, even a simple carrot, is a part of the soil it was grown in, the culture we attribute to it, how it has been modified over the centuries, the infinite varieties and how we should use those varieties in combination with each other to create a unique flavor profile.

Each recipe comes with a clean photograph, serving suggestions (complements) and a brief introduction. Ingredients are in small italicized print and directions are in unnumbered paragraphs. There is no nutrition information and no other tips other than what to serve with the dish though there are several callout sections on e.g., how to create a pappardelle with step-by-step photographs or create gnocchi. Recipes include: squash and hazelnut pate, celeriac soup, hazelnut gnocchi, risotto milanese, burnt peaches, carta di musica, fenugreek oil, pine nut butter, roasted cylindra beetroot, charred baby leeks, chioggia beetroot slivers, and many more.

So for you budding cooks who want recipes from a Michelin starred cook, this is the book for you. While the recipes aren't too intensive, keep in mind that your results will likely be more effective if you learn to present them as the author does. In reading this book, I felt like I was perusing the menu from one of the many trendy haute cuisine restaurants in London or Los Angeles. Reviewed from an advance reader copy provided by the publisher.

Every time I see a cookbook with vegetables as the focus I cannot stop myself from reading it! This time, it was no different.

By now, there a lot a variations on the same dishes adapted to the vegetarian diet have been published. However, Buckley takes it a step further and turns vegetarian and vegan cuisine into a gourmet experience.

I am delighted to report that I have tried some of the recipes in the book, and they are exquisite! Hope to see more works by him.

I’ve been vegan for almost 10 years so I’m always looking for new techniques and recipes. This book is right up my alley, discussing texture and the whys behind recipes. I don’t want to blindly follow a recipe, I want to be told why they suggest doing things a certain way so I can change it as I see fit or apply it to something else. I live the section on garnishes and can’t wait to try the different oils and butters. I do wish there was more history and “why” behind the recipes.

An interesting set of recipes for vegans with lovely, mouth-watering pictures. The recipes seem complicated at first and many have several stages but these are clearly laid out and really rather straightforward when you read through them. Many are quite time consuming however, and I'm most likely to make them for somewhat special occasions even if that is only "I've finished picking and processing the 100kg of tomatoes grown this year and need a break" occasion. There is the expected suite of starters, mains, lighter meals, salads, desserts. Ingredients are mostly easily available even if I'll need to use the internet for quite a few. Where the book really strikes, for me, is the presentation and hints for top dressings. These make actually rather normal types of food look very 'fine dining' . I like the recipes for basic stocks, accompaniments, pickles, garnishes and spice mixes as well as the pure recipes. Of the latter, I particularly like the Fennel seed Pappardelle and the roasted red peppers with broad beans etc. and I look forward to making pasta with semolina for a change. To be honest the pistachio pate, carrot and pistachio pate and the glorious looking rich mushroom parfait may have to wait for a really special occasion. Even though a dedicated fish/meat eater there are plenty of good recipes here as far as I'm concerned. Thanks to NetGalley and the publisher for an advance copy.

I have been working on incorporating a larger portion of plant based meals into my daily life, so I was excited to check out this cookbook. First off, the book is gorgeous. The photography is beautiful and attention catching. I also appreciated that there were a wide variety of recipes. That said, I did find the intro a bit overlong and slightly pretentious. Aside from that, I think this is a fantastic book and would make a great addition to any cookbook collection

Plants Taste Better : Delicious plant-based recipes from root to fruit. This is a cookbook aimed at those wanting to produce restaurant quality vegan and vegetarian food. The photography is mouth watering, and it is good to see what it is supposed to look like. The ingredients were a little too long on many of the recipes for me and somethings were just a bit too fancy. However I think the book will appeal to the more experienced cook looking to add a bit of luxury to their meals.

Thank you Quarto Publishing Group – White Lion, White Lion Publishing, and NetGalley for the advanced electronic review copy of this beautiful book. I enjoyed flipping through this gorgeously illustrated volume with restaurant quality dishes that look impeccable as well. As much as I appreciated the aesthetics, the recipes seem too involved and somewhat complicated to me, requiring specialized ingredients at times. I am glad to have read this beautiful volume though.

An accessible recipe book with some excellent photographs. The recipes and insights from Richard Buckley make a good case that a ‘plant-based’ meal isn’t just a collection of vegan dishes but an opportunity to celebrate the plants on the plate (or in the bowl!).

I am always looking for ways to reduce my meat intake (although I do enjoy meat as well) and this book provided me with new ideas and inspiration to do that. With great photography and nice recipes it also provided some great information to help you along the way.

I will certainly enjoy working my way through this book, trying new recipes and getting more plant based meals into my cooking repertoire.

Thank you NetGalley and Quarto Publishing Group for giving me the opportunity to read and review this book.

A very lovely recipe book with a bit fancier, smaller dishes. The pictures are gorgeous. It might seem like demanding recipes, but when you actually stop and look at them they are totally doable, and not so complicated. A bit of fine dining at home, and many new recipes. What's not to like?

There are so many recipes here that I cannot wait to try! I eat a plant based diet so it is always good to get new ideas for meals.