The Art of Cooking with Vegetables
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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
… More »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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Add a CommentI thought the illustrations were charming. Old-fashioned, rather. Like 50's cookbooks in a way only more artistic. We are pretty spoiled with all the staging for photographs that most cookbooks have these days. You can probably imagine well enough what the dish will look like.
Disappointing. Unusual combinations o ingedients. No pihotos, each item has a collage by the autho. the photos would have been much bette. no nutitional data. Wont be buying this book.
Interesting cookbook with a focus on vegetables. Agree with dfpoz: the photographs were abstract drawings that made it difficult for me to tell how the dish would come out....but delicious recipes nonetheless.
Has some excellent recipes, not great reading book. Didn't quite understand the abstract art subsituting for photographs. But I found a lot to like about it. Plan on trying a few of the recipes.