The Art of Cooking with Vegetables

The Art of Cooking with Vegetables

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by Alain Passard, Alex Carlier
     
 

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A collection of forty-eight vegetarian recipes by three-Michelin-starred chef Alain Passard.
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Overview

A collection of forty-eight vegetarian recipes by three-Michelin-starred chef Alain Passard.

Editorial Reviews

Christine Muhlke
…a strange, magical book…If you're open to it, cooking from this book will change you. Quietly and surely.
—The New York Times Book Review
From the Publisher
"A tome to take into the kitchen." - Wall Street Journal"

If you’re open to it, cooking from this book will change you. Quietly and surely." -The New York Times"

It's a surprisingly slim book, an even 100 pages, but there are so many great ideas. Passard has the knack for making dishes that sound at the same time surprising and completely natural." -The Los Angeles Times

Library Journal
This is the English-language version of Passard's 2010 Collages & Recettes. Chef and owner of the three-Michelin-starred Parisian restaurant L'Arpege, Passard illustrates these 48 sophisticated vegetable recipes—organized by month—with his own paper collages. The visual effect is whimsical, recalling children's books like The Very Hungry Caterpillar. The quality of vegetables will matter here; Stand Up Asparagus, Globe Artichokes with Bay Leaves and Lime, and Yellow Beetroot Baked in a Dome of Coarse Salt all have five ingredients or fewer, and their simple preparations require attention to detail. VERDICT Readers who regard cooking as art will love this title.

Product Details

ISBN-13:
9780711235410
Publisher:
Lincoln, Frances Limited
Publication date:
04/19/2015
Pages:
104
Sales rank:
719,866
Product dimensions:
8.90(w) x 8.70(h) x 2.10(d)

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