The Art of Cooking with Vegetables

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"Strange, magical cooking from this book will change you, quietly and surely."
New York Times Book Review
"In the past decade, Alain Passard has been making one of the great Imaginative journeys of recent cooking, stripping the last traces of homely piety from vegetarian cooking and making
it instead something surprising and often sublime. This book opens a new chapter in the history of taking vegetables seriously as food, and even as art; even the most bloody-minded meat eater will find something here to enliven their plate and shock their palate."
Adam Gopnik, author of The Table Comes First
Alain Passard is the chef who astonished the food world in 2000 by removing red meat from histhree-Mlchelin-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... Tovább

Fülszöveg

F^ÄHlÄi


"Strange, magical cooking from this book will change you, quietly and surely."
New York Times Book Review
"In the past decade, Alain Passard has been making one of the great Imaginative journeys of recent cooking, stripping the last traces of homely piety from vegetarian cooking and making
it instead something surprising and often sublime. This book opens a new chapter in the history of taking vegetables seriously as food, and even as art; even the most bloody-minded meat eater will find something here to enliven their plate and shock their palate."
Adam Gopnik, author of The Table Comes First
Alain Passard is the chef who astonished the food world in 2000 by removing red meat from histhree-Mlchelin-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:
HERB-FILLED PEPPERS ON WARM CRUSTY BREAD March-May
PASSION FRUIT, STUFFED AND BAKED LIKE A CRUMBLE June-July
RED .BEETROOT WITH LAVENDER AND CRUSHED BLACKBERRIES ^eptember-October
AVOCADO SOUFFLES WITH DARK CHOCOLATE October-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. Vissza