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The Art of Cooking with Vegetables

The Art of Cooking with Vegetables

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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.

Food & DrinkVegetarian cookery Publisher: Frances Lincoln Publishers Ltd Publication Date: 05/06/2012 ISBN-13: 9780711233355  Details: Type: Hardback Format: Books
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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 in Fille 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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