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.
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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 Adam Gopnik)
'Alain Passard, hats off to you! Not a nugget of bacon or dollop of duck fat anywhere, vegetables and fruits deftly handled. I've always thought that cooking with fruit is like acting with children and animals; Passard has proved me wrong. Splendid!'(Fergus Henderson, Chef and Co-owner of St. John Fergus Henderson)
A true Vegetarian gastronomic delight, leading French chef Alain passard presents 48 recipes, deceptively simple, a bouquet of taste sensations.( Bookseller)
A surprising and inspiring cookbook( Destination France)
These 48 recipes offer unexpected combinations and complex flavour effects created with a few simple elements( The Week)
The Art of Cooking with Vegetables is full of unusual recipes and flavour combinations and is illustrated with Alain's own food collages.( Waitrose Weekend)
Enter Alain Passard, the revered chef behind three-Michelin-starred veg-driven Paris restaurant L'Arpege. We worried his 'The Art of Cooking with Vegetables' might be better left beautifying cour coffee tables. Nope, this is a tome to take into the kitchen. The recipes are easy to follow and streamlined. Peas and Pink Grapefruit with White Almonds immediately caught our eye and Peaches with Lemon and Saffron is what we'll be having when the fruit is ripe.( Wall Street Journal)
The recipes are distinctly innovative, full of unexpected combinations and complex flavours and Passard has elevated the simple vegetable to an ingredient that can stand up on its own. Combining his passion for fresh and seasonal ingredients and art, Passard has created a book that will change how many look at the humble vegetable.( Caterer & Hotelkeeper)
Now you can re-create Passard's recipes at home with his book the Art of Cooking With Vegetables, charmingly illustrated with a series of playful collages.( France Magazine)
A strange, magical book. Cooking from this book will change you. Quietly and surely.( New York Times) L'autore:
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.
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Descrizione libro Frances Lincoln, 2012. Hardcover. Condizione libro: New. Codice libro della libreria P110711233357