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1 Home & Garden Cooking and Food- Vegetables General

This title in other editions

The Art of Cooking with Vegetables

by

The Art of Cooking with Vegetables Cover

 

Synopses & Reviews

Publisher Comments:

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

Synopsis:

Alain Passard is the chef who astonished the food world in 2000 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. The Art of Cooking with Vegetables is made up of unexpected combinations, complex flavors created with a few simple elements, a passion for fresh and seasonal ingredients. Simple, and simply perfect.

About the Author

Alain Passard is a French chef and owner of three-Michelin-starred restaurant L'Arpège in Paris. His first book Les Recettes des Drôles de Petites Bêtes, was a recipe book especially for children. He lives in Paris.

Product Details

ISBN:
9780711233355
Author:
Passard, Alain
Publisher:
Frances Lincoln
Author:
Carlier, Alex
Subject:
Vegetables
Subject:
Cooking and Food-Vegetables General
Edition Description:
Trade Cloth
Publication Date:
20120631
Binding:
Paperback
Language:
English
Illustrations:
48 color illustrations
Pages:
104
Dimensions:
8.75 x 8.75 in

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Related Subjects

Arts and Entertainment » Photography » Annuals
Cooking and Food » By Ingredient » Fruits and Vegetables
Cooking and Food » By Ingredient » Vegetables General
Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural

The Art of Cooking with Vegetables Used Hardcover
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Product details 104 pages Frances Lincoln - English 9780711233355 Reviews:
"Synopsis" by , Alain Passard is the chef who astonished the food world in 2000 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. The Art of Cooking with Vegetables is made up of unexpected combinations, complex flavors created with a few simple elements, a passion for fresh and seasonal ingredients. Simple, and simply perfect.

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