Simple Nature: 150 New Recipes for Fresh, Healthy Dishes by Alain Ducasse and Paule Neyrat

  • Cream of celery and Gorgonzola (page 31)

    from Simple Nature: 150 New Recipes for Fresh, Healthy Dishes Simple Nature by Alain Ducasse and Paule Neyrat

    • Categories: Soups; Fall / autumn
    • Ingredients: celeriac; potatoes; chives; Gorgonzola cheese; mascarpone cheese; olive oil; red wine vinegar; chicken broth
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  • Cream of watercress with soft-boiled eggs

    • Agaillard on March 09, 2024

      Now this was a nice and comforting soup ! I only had one bunch of watercress and halved the rest of the ingredients... then this yields enough for two. The egg tip was spot on! Will make again :)

  • Duck with black turnip and pear

    • Agaillard on January 08, 2026

      This was quite an interesting combination of flavours that worked quite well! I used duck breast for convenience, but this would taste better with an actual crispy duck or magret + would yield more juices - I also used a combination of standatd and golden turnips but don't think it mattered. I enjoyed it!

  • Carrot, orange, and endive soup

    • Agaillard on May 09, 2025

      I made this soup for a vitamines shot post a wine tasting evening (oopsie). It served that purpose, and was super pretty! The carrots took a lot more than said time to be tender enough. I used 25% of all ingredients but note to self that I should keep in mind there needs to be enough liquid for the immersion blender to be efficient. The flavour wasn't what I expected, and I was surprises at first, but I grew into it and finished the plate eagerly. The "salad" on top does add an interesting texture and freshness combination with the soup .

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  • ISBN 10 0847858758
  • ISBN 13 9780847858750
  • Linked ISBNs
  • Published Apr 11 2017
  • Format Hardcover
  • Page Count 380
  • Language English
  • Countries United States
  • Publisher Rizzoli

Publishers Text

For anyone interested in a healthier, lighter alternative to traditional French cuisine, this collection of simple, easy French recipes focuses on organic, locally sourced, and sustainable ingredients.
 
Alain Ducasse’s Nature series of cookbooks makes eating healthfully on a daily basis both simple and pleasurable. Ducasse dispels the idea that French food is defined by complicated techniques, time- consuming recipes, and loads of butter and cream. Along with nutritionist Paule Neyrat and chef Christophe Saintagne, he shows how going back to basics means rediscovering the pleasures of sustainable, seasonal French food with maximum nutrition and flavor.
 
The recipes are first and foremost delicious, but they are also healthy and respectful of natural resources and stress sustainable practices—which is why animal protein is de-emphasized (as well as salt and sugar, too) in favor of more vegetables, more legumes, and more grains, leaving meat and fish to be used sparingly—if at all, as many of the recipes are vegetarian—for flavor.
 
This volume takes a more holistic approach to mealtime and includes tips and ideas for reusing leftovers and reducing waste.

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