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Savour by Janine Tait and Sheryl Nicholson, Bestow Recipe Book

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Sale price$45.00
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Vegetables tend to arrive at the table as an afterthought, somewhere to the side of the thing everyone actually came for. Savour sets out to reverse that, building a whole collection of one-dish vegetarian meals where seasonal produce is the point rather than the accompaniment.

It comes from Janine Tait, a New Zealand dermo-nutritionist and the founder of Bestow Beauty, working with food photographer and recipe developer Sheryl Nicholson. The Bestow philosophy centres on eating organically, seasonally and locally, and the recipes here are built around that, staying gluten free, dairy free and refined sugar free throughout. Nicholson came to this way of eating after a breast cancer diagnosis, and that history gives the book a groundedness that this genre often lacks.

Because it is New Zealand made and genuinely useful, it gifts well to a keen cook, someone eating more plants than they used to, or anyone who appreciates a locally produced book. It sits alongside our other wellbeing gifts and the wider Books collection.

Why You'll Love It

  • One-dish vegetarian meals built around seasonal vegetables
  • Gluten free, dairy free and refined sugar free throughout
  • Created by New Zealand dermo-nutritionist Janine Tait with Sheryl Nicholson
  • Photography by Nicholson, warm and generous
  • Organic, seasonal and local as a working principle rather than a slogan

Where It Lives Best

A kitchen book through and through, so keep it on the bench or a shelf near the stove rather than filed away with the coffee table titles. The dark, food-led cover suits a kitchen of timber, stone and unglazed ceramics. Because the recipes follow the seasons, it is worth revisiting as the year turns rather than working straight through, so leave it somewhere visible.

Also In These Images

Everything styled around this book in our photographs is stocked here.

FAQs

Do I need to be vegetarian?
Not at all. These are one-dish meals designed to stand on their own, but they work just as well as a substantial side. The appeal is in the cooking rather than any dietary commitment, and most people find a handful of these become weeknight regulars regardless of what else they eat.

How does it relate to the other Bestow books?
It is part of the same series as The Gut-Skin Connection, which we also carry, and shares the same approach to ingredients. Savour is the more purely practical of the two, weighted toward recipes rather than principles, so the pair complement each other well.

In Short

Savour is a Bestow recipe book by New Zealand dermo-nutritionist Janine Tait and food photographer Sheryl Nicholson, a collection of one-dish vegetarian meals built around seasonal vegetables. Every recipe is gluten free, dairy free and refined sugar free, and it suits a keen cook or anyone eating more plants.

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