The Art of Cooking with Vegetables - Rilegato

Passard, Alain

Rilegato

ISBN 10: 0711233357 ISBN 13: 9780711233355

Casa editrice: Frances Lincoln, 2012

Riassunto

A renowned French chef who removed all red meat from his Paris restaurant in 2001 presents 48 recipes featuring seasonal fruits, vegetables and herbs, from asparagus, pears and sorrel in the Spring, to red potatoes, chicory and nutmeg in the Winter.

Su questo libro

Recensione:

"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

L'autore:

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.

Su questa edizione

• Editore: Frances Lincoln
• Data di pubblicazione: 2012
• ISBN 10: 0711233357
• ISBN 13: 9780711233355
• Rilegatura: Copertina rigida
• Numero di pagine: 104