The Art of Cooking with Vegetables - Hardcover

A surprising and inspiring cookbook

These 48 recipes offer unexpected combinations and complex flavour effects created with a few simple elements

A strange, magical book. Cooking from this book will change you. Quietly and surely.

A strange, magical book. Cooking from this book will change you.  Quietly and surely.

Now you can re-create Passard's recipes at home with his book the Art of Cooking With Vegetables, charmingly illustrated with a series of playful collages.

The recipes are distinctly innovative, full of unexpected combinations and complex flavours and Passard has elevated the simple vegetable to an ingredient that can stand up on its own. Combining his passion for fresh and seasonal ingredients and art, Passard has created a book that will change how many look at the humble vegetable.

Enter Alain Passard, the revered chef behind three-Michelin-starred veg-driven Paris restaurant L'Arpege. We worried his 'The Art of Cooking with Vegetables' might be better left beautifying cour coffee tables. Nope, this is a tome to take into the kitchen. The recipes are easy to follow and streamlined. Peas and Pink Grapefruit with White Almonds immediately caught our eye and Peaches with Lemon and Saffron is what we'll be having when the fruit is ripe.

The Art of Cooking with Vegetables is full of unusual recipes and flavour combinations and is illustrated with Alain's own food collages.

These 48 recipes offer unexpected combinations and complex flavour effects created with a few simple elements

A surprising and inspiring cookbook

'Alain Passard, hats off to you! Not a nugget of bacon or dollop of duck fat anywhere, vegetables and fruits deftly handled. I've always thought that cooking with fruit is like acting with children and animals; Passard has proved me wrong. Splendid!'

A true Vegetarian gastronomic delight, leading French chef Alain passard presents 48 recipes, deceptively simple, a bouquet of taste sensations.

In the past decade, Alain Passard has been making one of the great  imaginative journeys of recent cooking, stripping the last traces of homely piety from vegetarian cooking and making it instead something surprising and often sublime. This book opens a new chapter in the history of taking vegetables seriously as food, and even as art;  even the most bloody-minded meat eater will find something here to enliven their plate and shock their palate.

Alain Passard is chef who astonished the food world in 2001 by removing red meat from his three-Michelin-starred Paris restaurant L'Arpè ge, and dedicating himself to cooking with vegetables, supplied exclusively from his own organic farm. Today L'Arpè ge 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. Simple, and simply perfect.