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The Wholesome Kitchen [Hardcover]

Ross Dobson , Peter Cassidy


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Book Description

Sept. 1 2010
Star of the Sydney food scene, Ross Dobson, has long championed farmers’ markets, eating food when it is seasonally available, and using simple cooking techniques to showcase good produce at its best. In this book, he turns his attention to creating meals from wholefoods, using nutritious legumes and grains as the basis of the recipes. Great

Appetizers include Carrot, Cumin, and Lentil Dip; Smoky Paprika Hummus; and Falafel with Minted Yogurt. Hearty Soups include Curried Parsnip and Butterbean Soup; and Pinto Bean Soup with Shredded Lettuce and Sour Cream. Try a fresh idea from Salads such as Quinoa Tabbouleh; Lentil, Artichoke, and Salsa Verde Salad; and Warm Salad of Black-eyed Peas with Halloumi. Perfect Sides include Lemon and Cardamom Rice; Buttered Buckwheat with Corn and Green Herbs; and Tuscan Beans with Sage. Hearty Mains are Sausage, Fennel, and Haricot Bean Stew; Slow-cooked Miso Pork Belly with Soy Beans; and Barley Risotto with Mushrooms and Goat Cheese. Enjoy a wholesome treat from Baking and Sweets—try Couscous and Cashew Nut Soda Bread; or Blueberry and Bran Muffins. For dessert, indulge in Apple and Raisin Crumble or Honey Couscous with Figs and Rosewater Cream.


• Although some recipes include meat and fish, vegetarian options are given throughout.

• Eating healthily has never tasted so good!


• Mouth-watering photography by Peter Cassidy.


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Product Details

  • Hardcover: 160 pages
  • Publisher: Ryland Peters & Small (Sept. 1 2010)
  • Language: English
  • ISBN-10: 1849750351
  • ISBN-13: 978-1849750356
  • Product Dimensions: 2 x 22.2 x 26 cm
  • Shipping Weight: 1 Kg
  • Amazon Bestsellers Rank: #236,557 in Books (See Top 100 in Books)

Product Description

About the Author

Peter Cassidy has photographed a number of titles on the Ryland Peters & Small list and is one of the finest food photographers in Europe.

ROSS DOBSON is a chef, food writer, stylist, and rising star of the Sydney cooking scene. In his native Australia he worked at Bills, the restaurant owned by celebrity chef Bill Granger. His work appears in publications such as Sainsbury’s Magazine and he has a regular column in the Australian edition of BBC Good Food magazine. His books for Ryland Peters & Small include Market Vegetarian and Casual Entertaining.


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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.6 out of 5 stars  5 reviews
13 of 15 people found the following review helpful
5.0 out of 5 stars So glad I purchased this... Jan. 2 2011
By alisha - Published on Amazon.com
Format:Hardcover|Verified Purchase
Heard about this cookbook via Ready Made Magazine. It had some recipes and a mini article on author. I wanted to throw a dinner party so I could cook all the recipes.

Fast forward a few weeks. Bought the cookbook and am glad I did. There's a good mix of meat and vegetarian items and the author even offers advice how to cook some of the recipes vegetarian.

I've cooked about 8 recipes since buying this (which is a lot since I'm a full-time mom of 2). My toddler has loved everything we've made.

I wish there was more quinoa recipes in here, but I can always substitute.

The beautiful photos inspire me to want to cook everything.
9 of 10 people found the following review helpful
5.0 out of 5 stars lucky purchase! July 24 2011
By mnoble - Published on Amazon.com
Format:Hardcover
I purchased this cookbook on a whim . . . my entire family enjoys ethnic foods, and the recipes were from all over the world. I have owned it for 3 days now, and the book has already more than paid for itself! So far, I've made 7 of the dishes, and we have all raved over them. Our daughters, ages 21 and 19, carefully divided the leftovers for lunches, making sure that they each got their share the following day . . . then they wolfed their portions down!

The lentil and artichoke salad w/salsa verde is our favorite recipe so far. I did omit the anchovies, but the capers, fresh herbs, Dijon mustard, made for a very savory salsa that was perfect with the black lentils and artichoke hearts. The salsa would also go well on many different dishes, including fish or chicken.

The Greek salad with butter beans, feta, olives, etc. was superb, and the quinoa, corn and tuna salad was inspired. I used smoked trout in the hot smoked salmon and cannellini bean salad with gremolata, and the substitution worked quite well! I will know to make double batches of these salads in the future, and I would be proud to offer any of them to guests.

The lemon and cardamom basmati rice was great, although I did replace the rice bran oil with toasted peanut oil and added a tad of cumin and cayenne to give the dish a little more punch. I also cooled the rice thoroughly before assembly, which made for a nice side dish on a very hot day.

The spicy cornbread is a robust, flavorful take on a family favorite. It would go particularly well with several of the middle Eastern soups and stews in the book. The chocolate and aduki bean paste phyllo fingers look delicious, as does the recipe for Lebanese rose and pistachio rice pudding. I am going to enjoy trying many of these recipes, over the next several weeks and months. I have a very extensive cookbook collection, and this one has already climbed into my 'top five favorites' list.
6 of 7 people found the following review helpful
5.0 out of 5 stars Easy, Simple Recipes Aug. 11 2011
By A. Cox - Published on Amazon.com
Format:Hardcover|Verified Purchase
I've always been on the search for a Cookbook that involves healthy cooking, but limited on the Tofu, Seitan, and Quinoa (don't care for it). This is the book! Easy, simple recipes to follow, with easy to find ingredients. I found a recipe by Mr. Dobson on Tastespotting and had to buy the book. It was the chicken, chick pea, and black olive salad. So delicious!! Following these recipes is a great tool for people trying to incorporate more whole grains and/or beans into their diet. Definitely a 5 star book.
3.0 out of 5 stars Who edited this? Jan. 6 2013
By H. Rudin - Published on Amazon.com
Format:Hardcover
This book is so poorly written, I wanted to cry. Just reading the first paragraph, there were a ton of grammatical errors and mixed up sentences. It honestly causes me to question the publisher since it was likely their editor who screwed up the book so badly. I'd like to give the recipes a try, as they look very interesting, but I'm horribly concerned that due to an error left unnoticed within the recipe, that using this book will be a total waste of my time and resources. I'm planning on returning this book.
5.0 out of 5 stars Great Recipes, Excellent Photos & Lots of Substitution Options April 21 2012
By Bellingham Bookworm - Published on Amazon.com
Format:Hardcover|Verified Purchase
Trying to eat healthier is a real challenge in my house. My husband automatically dislikes anything labeled "healthy" or "low-fat" or "vegetarian." It's a bummer.

However, I have been able to slowly introduce beans, lentils and brown rice into our meals. I think my husband likes them because none of these ingredients are typical "diet" ingredients.

This cookbook showcases all the above ingredients and more in lots of different meal options. This book includes appetizers, soups, salads, sides, main dishes and sweet things. I gave the cookbook to my husband and asked him to pick out a couple of recipes for next week's dinners. He chose lamb and vegetable soup with split peas and barley (we will be subbing pork tenderloin for the lamb) and fava bean, feta and dill salad. The pictures make the recipes come alive and look so delicious and enticing.

I also like how many of the recipes have vegetarian options at the bottom of the original recipe. Also most the recipes don't require a bunch of special ingredients that are expensive to buy and then you never use them again. There are lots of substitution options in each recipe. For example one recipe calls for black lentils but notes that if you don't have access to black lentils you can sub in Puy lentils. Another recipe calls for pumpkin flesh but offers up butternut squash as a substitute if fresh pumpkin isn't in season. I especially like that the author built in such flexibility in the recipes.

I brought this cookbook to a baby shower today to show my mom and the book went around the whole room. Everyone was asking copies of this recipe or that recipe. In closing, I suspect I will end up using this recipe book a lot and now I know what to give everyone for Christmas.

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