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Back to topThe Art of Cooking with Vegetables (Paperback)
Description
Alain Passard is the chef who astonished the food world in 2000 by removing red meat from his three-Michelin-starred Paris restaurant L'Arp?ge, and dedicating himself to cooking with vegetables, supplied exclusively from his own organic farm. Today L'Arp?ge 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 flavours created with a few simple elements, a passion for fresh and seasonal ingredients. Simple, and simply perfect.
About the Author
Alain Passard is chef and owner of restaurant l'Arpege in Paris, which has retained a three-Michelin-star ranking since 1996. His kitchen garden 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.
Praise For…
' Beautifully illustrated throughout it earns it's place as a must have book for any dedicated cook.'
'Cook also recommends [Passard's] recent collection of recipes...enticingly illustrated with the chef's own culinary cutout collages.'
' Beautifully illustrated throughout it earns it's place as a must have book for any dedicated cook.'
'Cook also recommends [Passard's] recent collection of recipes...enticingly illustrated with the chef's own culinary cutout collages.'