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The Art of Cooking with Vegetables [Hardcover]

Alain Passard , Alex Carlier
3.4 out of 5 stars  See all reviews (7 customer reviews)
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Book Description

28 Jun 2012

Alain Passard is chef who astonished the food world in 2001 by removing red meat from his three-Michelin-starred Paris restaurant L'Arpège, and dedicating himself to cooking with vegetables, supplied exclusively from his own organic farm. Today L'Arpège 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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The Art of Cooking with Vegetables + Terre a Terre: The Vegetarian Cookbook
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Product details

  • Hardcover: 104 pages
  • Publisher: Frances Lincoln (28 Jun 2012)
  • Language: English
  • ISBN-10: 0711233357
  • ISBN-13: 978-0711233355
  • Product Dimensions: 22.4 x 22.1 x 1.5 cm
  • Average Customer Review: 3.4 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Bestsellers Rank: 127,122 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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Product Description

Review

'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)

First book by the chef and owner of L'Arpege, a restaurant in Paris which has retained three Michelin stars since 1996. Almost 50 recipes for seasonal fruits and vegetables, stylishly illustrated with Passard's own collages. For fans of Ottolenghi's 'Plenty'.
(Bookseller)

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)

A strange, magical book. Cooking from this book will change you. Quietly and surely.

(New York Times)

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)

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)

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 Art of Cooking with Vegetables is full of unusual recipes and flavour combinations and is illustrated with Alain's own food collages.

(Waitrose Weekend)

These 48 recipes offer unexpected combinations and complex flavour effects created with a few simple elements

(The Week)

A surprising and inspiring cookbook

(Destination France)

About the Author

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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Customer Reviews

Most Helpful Customer Reviews
10 of 10 people found the following review helpful
Format:Hardcover|Verified Purchase
A little background information: Alain Passard removed all red meat from his three-Michelin-starred Paris restaurant L'Arpège in 2001, intending to concentrate predominantly on cooking with vegetables, the restaurant world was shocked.

At the end of summer 2002, Passard opened his own kitchen garden 150 miles from Paris, in Fillé(Payes De La Loire), on the grounds of an old chateau. The produce grown there are organic, without the use of any machinery. The only help the gardeners receive during harvest is the use of a draught horse.

To celebrate the restaurant's 25th anniversary, Passard gives homage to the humble vegetable and his love of art and collage in his new book, The Art of Cooking with Vegetables.

Most notably, Passard has chosen his own collages to illustrate each of the 48 recipes. (sounds great but did it work?)

Organised into seasons, within each recipe Passard includes a commentary on how he brings the ingredients together to share a relationship on the plate - in taste as well as visually. Each recipe also has a recommended wine (always a great bonus)

Recipes include herb-filled peppers on warm crusty bread or beetroot with leek, green apple and green tea; and red beetroot with lavender and crushed blackberries. There are also desserts, such as avocado soufflés with dark chocolate and baked apples with Hibiscus petals and sugared almonds so some "way out there combinations" I hear you say, but hey tried & tested and yes that's why he is a master chef fantastic...
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 a master stroke.
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5 of 5 people found the following review helpful
5.0 out of 5 stars fresh, stylish and sensational 16 Aug 2012
Format:Hardcover
I was drawn to this by the funky collage illustrations, by chef Passard himself. Now, some will insist that a cookbook must have photographs, but I think this gives the book a fresh, playful and imaginative feel, which is just right for the recipes: these are thrilling. Arranged season by season, they aren't technically complicated, but rely on striking combinations. My current favourite is pyramids of pineapple with a sort of mahonaise of good olive oil, acacia honey, lime and sea salt - alchemy on a plate.
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2 of 2 people found the following review helpful
3.0 out of 5 stars Unhelpful illustrations 22 Nov 2012
By Boz
Format:Hardcover|Verified Purchase
It's a collection of lovely recipes, grown up food for us vegetarians but, although I'm a fairly competent cook and the illustrations are beautiful, I like to see what I'm aiming for and the collage pictures of the dishes didn't give me that.
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6 of 8 people found the following review helpful
5.0 out of 5 stars genius 28 Sep 2012
By Joe
Format:Hardcover|Verified Purchase
These people complaining about no pictures have no imagination, and are typical of our cook book porn culture vultures.
A picture of a finished dish is like hearing the punchline to a joke you haven't yet heard.
i can't tell you how many times I've been served up laughably bad looking dishes by people trying to recreate a book's photograph, when the flavours were great and the cook should have just plated up as they saw fit.
I am a professional chef and the subtle touches in this guy's approach are inspiring, the collages are beautiful and if you appreciate the man and his cooking, the book is a must.
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