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'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

A propos du livre

À propos des auteurs

Alain Passard is chef and owner of restaurant l'Arpège in Paris, which has retained a three-Michelin-star ranking since 1996. His kitchen garden in Fillé 230 km from Paris supplies the restaurant, and is run completely organically, without even the use of machines. He lives in Paris.

Alex Carlier has years of experience editing English cookery books, and cooking in England and France. She lives in Paris.

À propos de la quatrième de couverture

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.

Détails de l'édition

• Éditeur: Frances Lincoln
• Date d'édition: 2012
• Langue: anglais
• ISBN 10: 0711233357
• ISBN 13: 9780711233355
• Reliure: Relié
• Nombre de pages: 112
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible