The Art of Cooking with Vegetables

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9780711233355: The Art of Cooking with Vegetables

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 May
Peas, pink grapefruit, almond and thyme in July and August
Beetroot, blackberry, sage and lavender in September and October
Red 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.

Praise for Alain Passard
"[Passard is]...one of the last generation” of great French chefs, those who were trained in the craft from early adolescence, and have never done anything else, and who exhibit a seemingly instinctive (though in fact dearly won) skill that still leaves the chefs of every other country in wonder." - THE NEW YORKER

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About the Author:

Alain Passard is chef and owner of restaurant l'Arpege in Paris, which has retained a three-Michelin-star ranking since 1996. His kitchen garden supplies the restaurant, and is run completely organically, without even the use of machines. He lives in Paris.Alex Carlier has years of experience editing English cookery books, and cooking in England and France. She lives in Paris.

Review:

"A tome to take into the kitchen." - Wall Street Journal

"If you’re open to it, cooking from this book will change you. Quietly and surely." -The New York Times

"It's a surprisingly slim book, an even 100 pages, but there are so many great ideas. Passard has the knack for making dishes that sound at the same time surprising and completely natural." -The Los Angeles Times

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