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The Art of Cooking With Vegetables

Passard, Alain

(Book - 2012)
Average Rating: 3 stars out of 5.
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 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 #147;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
Publisher: London : Frances Lincoln Ltd, 2012.
ISBN: 9780711233355
0711233357
Characteristics: 100 p. :,ill. ;,23 cm.

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I 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.

Sep 11, 2012
  • rowanquincy rated this: 1 stars out of 5.

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.

Jul 28, 2012
  • dfpoz rated this: 4 stars out of 5.

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.

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app16 Version Hasselnot Last updated 2014/12/18 17:24