No Bones Jones Festival Cookbook - Veggie & Vegan Recipes Enjoyed over 25 Years — Veggie & Vegan Recipes Enjoyed over 25 Years

Disgrifiad Cymraeg / Welsh Description

Cyfrol o ryseitiau llysieuol a fegan maethlon gan y masnachwr gwyliau poblogaidd No Bones Jones. Cynigir cynghorion i gogyddion llai profiadol, ac adroddir anecdotau swynol a doniol am ddarganfod a datblgyu'r ryseitiau.

Disgrifiad Saesneg / English Description

Wholesome vegetarian and vegan recipes from the very popular No Bones Jones festival food concession. The book also looks at their vegetarian and green ethos, offers tips on the basics for less-experienced cooks, and recounts the fascinating and often highly amusing anecdotes behind the discovery or development of the recipes.

Dosbarthu

Byddwn yn dosbarthu eitemau sydd mewn stoc o fewn 3 diwrnod gwaith, fel arfer drwy Royal Mail Tracked 48. Ar gyfer archebion o flaen llaw, byddwn yn dosbarthu’r eitem o fewn 3 diwrnod gwaith ar ôl ei derbyn gan ein cyflenwr.

Dispatch

In-stock items will be dispatched within 3 business days, usually by Royal Mail Tracked 48. For pre-orders, we’ll dispatch within 3 business days of receiving the item from our supplier.

Bywgraffiad yr Awdur / Author Biography

During the years when he was driving an overland tour bus around India, Nepal and Turkey, Hugh Jones fell in love with the wonderful flavours he encountered. He and his wife Jill started No Bones Jones, a catering company which has built a reputation for outstanding vegetarian and vegan food and a strong green ethos at festivals across the UK and winner of the coveted Glastonbury Green Trader Gold Award. Hugh and Jill live in Montgomery in Powys. Hugh’s lifelong friend Mark Jones is a freelance writer and translator based in Avignon in France.

Adolygiad y Cyhoeddwr / Publisher Review

No Bones Jones supply festivalgoers across the UK with high- quality, wholesome vegetarian and vegan food with an emphasis on natural, fresh ingredients and low-carbon working practices. Their food has proved so popular that Hugh is a regular contributor on Radio Wales, talking about recipes and cooking live on air. As well as tried-and-tested recipes from their repertoire, perfected over 25 years and written to be straightforward for less-experienced cooks to follow, the book explores their vegetarian and green ethos and recounts the fascinating and often highly amusing anecdotes behind the discovery or development of their recipes, accompanied throughout by tantalising photos of the food and the locations that inspired it.