Alain Passard is chef who astonished the food world in 2001 by removing red meat from his three-Michelin-starred Paris restaurant L'Arpge, and dedicating himself to cooking with vegetables, supplied exclusively from his own organic farm. Today L'Arpge 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.
Praise for Alain Passard
[Passard is]...one of the last generation of great French chefs, those who were trained in the craft from early adolescence, and have never done anything else, and who exhibit a seemingly instinctive (though in fact dearly won) skill that still leaves the chefs of every other country in wonder. - THE NEW YORKER
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.
Praise for Alain Passard
[Passard is]...one of the last generation of great French chefs, those who were trained in the craft from early adolescence, and have never done anything else, and who exhibit a seemingly instinctive (though in fact dearly won) skill that still leaves the chefs of every other country in wonder. - THE NEW YORKER
