Art of Cooking with Vegetables - Couverture rigide

Passard, Alain

Couverture rigide

ISBN 10 : 0711233357 ISBN 13 : 9780711233355

Editeur : Frances Lincoln, 2012

Synopsis

Alain Passard is chef who astonished the food world in 2001 by removing red meat from his three-Michelin-starred Paris restaurant L'Arpege, and dedicating himself to cooking with vegetables, supplied exclusively from his own organic farm. Today L'Arpege 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.

A propos du livre

Revue de presse :

"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

À propos de cette édition

• Éditeur: Frances Lincoln
• Date d'édition: 2012
• ISBN 10: 0711233357
• ISBN 13: 9780711233355
• Reliure: Relié
• Nombre de pages: 112