Le Végétal par William Ledeuil (Cuisine - Gastronomie) (French Edition) by William Ledeuil and Chae Rin Vincent

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  • Vinaigre de shiso

    • Agaillard on May 31, 2022

      I made this as part of another recipe of which this is a part of and in order to discover shiso... I am usure of whether the final results were as expected because this was a complete shot in the dark for me, including in choosing the ingredients... It tasted fine... Asian... :/... I need a Japanese cooking class ;) ;) ;)

  • Condiment tomate épicé

    • Agaillard on April 20, 2022

      I made this recipe as i was indexing the book and had overripe tomatoes to use up. That was so good i almost ate the whole thing as i was cooking it! I did not filter it though as the tomato mixture was smooth and didn't look like it needed it. Might be good to try filtering it in the end though to rénové those lemongrass fibres? Note to try

  • Poireaux crayons, asperges sauvage, vinaigrette shiso-kumquat

    • Agaillard on June 02, 2022

      I made this as I ran into wild asparagus at my fruit and veg store - only to find out those were ornithogalus mislabeled as wild asparagus (they often are apparently). Anyway used those and scallions as neetle leeks (super idea! works really well). It was nice and soooo healthy :)

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  • ISBN 10 2732490482
  • ISBN 13 9782732490489
  • Published Sep 30 2020
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries France
  • Publisher Editions de la Martiniere

Publishers Text

Feuilles frisées, pois croquants, tomates rayées, agrumes parfumés : le monde végétal murmure des notes délicates et infinies à l'oreille d'un chef. Attaché à la richesse des terroirs, William Ledeuil revient à l'origine des saveurs : la qualité et la diversité des produits. Il explore les familles végétales, pour découvrir ce que les choux et les courges chatoyantes, les asperges et de précieuses baies ont à nous offrir. Une petite épicerie et un répertoire de recettes de base (bouillons, pistous, currys, vinaigres...) précèdent 70 recettes classées par types de cuisson (cru, braisé, rôti, mijoté...). Radis de couleur marinés, vinaigrette pamplemousse-miel-vanille ; Ravioles de chou-rave, fenouil, pomme, feta ; Cèpes rôtis, radicchio au vinaigre de shiso ; Curry vert de cresson, cédrat ; Bouillon de châtaigne ; Fleurs de courgettes farcies, condiment tomate épicé... Le Végétal par William Ledeuil, c'est une cuisine qui exprime tout à la fois la majesté et la simplicité des légumes, herbes ou agrumes, avec la complicité du photographe Louis Laurent Grandadam et de l'auteure Chae Rin Vincent.

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