{"product_id":"sprout-co-saladology","title":"Sprout \u0026 Co Saladology","description":"\u003cp\u003e\u003cb\u003e'Ottolenghi-style food... as good as it gets. Very tasty food that just happens to be healthy.'\u003c\/b\u003e \u003ci\u003eIrish Times\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e'Love, love, love the freshness and creativity on these pages. Thrilled to learn that the idea for Sprout and Co. and consequently this inspiring book, was born during a eureka moment when Jack first tasted a freshly picked, super-ripe tomato from the gardens at Ballymaloe Cookery School.'\u003c\/b\u003e \u003ci\u003eDarina Allen, Ballymaloe Cookery School \u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eJack and Theo Kirwan, co-founders of acclaimed Dublin-based restaurants, Sprout, are devoted to showing just how full flavoured a salad can be. Their first cookbook, \u003ci\u003eSaladology\u003c\/i\u003e, includes more than 100 exciting recipes, ranging from simple side salads, attention-grabbing vegetables, satisfying noodles, pasta, fish and meat dishes. It's a collection of ideas inspired by their favourite food experiences, reimagining what a salad can be - and always with an emphasis on delicious.\u003cbr\u003e\u003cbr\u003eRecipes include:\u003cbr\u003e\u003cbr\u003e- Ratatouille con tomate\u003cbr\u003e- Gochujang bowl\u003cbr\u003e- Roast chicken winter panzanella\u003cbr\u003e- Harissa sweet potato \u0026amp; herb-split yogurt\u003cbr\u003e- Olive oil-braised fennel with chorizo \u0026amp; halloumi honey\u003cbr\u003e- Scallops with salsa roja \u0026amp; burnt corn\u003c\/p\u003e","brand":"Oxfordbookstore","offers":[{"title":"Default Title","offer_id":44787001786547,"sku":"9781784729158","price":1439.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0718\/4164\/4723\/files\/blk_imp_17477331079781784729158.jpg?v=1762812156","url":"https:\/\/oxfordbookstore.com\/products\/sprout-co-saladology","provider":"Oxfordbookstore ","version":"1.0","type":"link"}