Verwandte Artikel zu The Art of Cooking with Vegetables
Inhaltsangabe
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.
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Über die Autorinnen und Autoren
Alain Passard is chef and owner of restaurant l'Arpège in Paris, which has retained a three-Michelin-star ranking since 1996. His kitchen garden in Fillé 230 km from Paris 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.
Von der hinteren Coverseite
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. Simple, and simply perfect.
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Suchergebnisse für The Art of Cooking with Vegetables
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The Art of Cooking with Vegetables
Verlag:
Frances Lincoln Publishing, 2012
ISBN 10: 0711233357
ISBN 13: 9780711233355
Gebraucht
Hardcover
Anbieter: Salish Sea Books, Bellingham, WA, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: Very Good. Very Good; Hardcover, No Jacket; Covers are still glossy with a few light handling-marks; Unblemished textblock edges; Gift inscriptiong to the first endpaper, otherwise the endpapers and all text pages are clean and unmarked; The binding is excellent with a straight spine; This book will be shipped in a sturdy cardboard box with foam padding; Medium Format (8.5" - 9.75" tall); 1.4 lbs; White covers with title in red lettering; 2012, Frances Lincoln Publishing; 112 pages; "The Art of Cooking with Vegetables," by Alain Passard. Artikel-Nr. SKU-1180AP06003175
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