The Art of Cooking with Vegetables by Alain Passard

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Notes about Recipes in this book

  • Pumpkin soup with basil and a cappuccino topping

    • fprincess on March 29, 2013

      Made for a dinner party. I used a butternut squash. It is similar to a traditional French recipe where you cook the squash slowly in milk. Basil and olive oil are added at the end when the soup is blended. I loved it. There was a vegetal flavor imparted by the fresh basil and the olive oil that was unexpected for a squash soup but quite delicious. The cappuccino foam was fun as well.

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Reviews about this book

  • Food52

    The recipes were undoubtedly a success... But for the home cook, this book is a bit of a fantasy land, where blood oranges and raspberries are miraculously in season at the same time...

    Full review

Reviews about Recipes in this Book

  • Melon with blue cheese and black pepper

    • Lisa Is Cooking

      The sweet, warm, orange melon with the savory, big flavor of the blue-veined cheese was well-matched for looks and taste, and the bright mix of herbs cut the richness nicely. ...surprisingly filling..

      Full review
  • ISBN 10 0711233357
  • ISBN 13 9780711233355
  • Linked ISBNs
  • Published Jun 28 2012
  • Format Hardcover
  • Page Count 104
  • Language English
  • Countries United Kingdom
  • Publisher Frances Lincoln Publishers Ltd
  • Imprint Frances Lincoln Publishers Ltd

Publishers Text

Alain Passard is the 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; and 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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