9780711233355

The Art of Cooking with Vegetables

  • ISBN 13:

    9780711233355

  • ISBN 10:

    0711233357

  • Format: Trade Book
  • Copyright: 06/05/2012
  • Publisher: Frances Lincoln

Note: Not guaranteed to come with supplemental materials (access cards, study guides, lab manuals, CDs, etc.)

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Summary

Alain Passard is chef who astonished the food world in 2001 by removing red meat from his three-Michelin-starred Paris restaurant L'Arpège, and dedicating himself to cooking with vegetables, supplied exclusively from his own organic farm. Today L'Arpège is widely acknowledged as one of the world's great restaurants, while its visionary owner has inspired a new generation of chefs. Here is a collection of forty-eight wonderful recipes illustrated with Alain Passard's own joyful collages. Ranging through the year, the recipes include:Asparagus, pear, lemon and sorrel in April and MayPeas, pink grapefruit, almond and thyme in July and AugustBeetroot, blackberry, sage and lavender in September and OctoberRed potatoes, red chicory, sage, lemon and nutmeg in December and January. The Art of Cooking with Vegetables is made up of unexpected combinations, complex flavours created with a few simple elements, a passion for fresh and seasonal ingredients. Simple, and simply perfect.

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