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

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    • Ingredients: celery salt; apple vinegar; white balsamic vinegar; sesame oil; daikon; red apple
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    • Ingredients: fava beans; coeur de boeuf tomatoes; scallions; coriander leaves; tarragon; chives; Banyuls vinegar; white balsamic vinegar; black Krim tomatoes; green garlic; fresh ginger; rice vinegar; mirin; purple shiso leaves; lemongrass
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    • Ingredients: cherry tomatoes; fresh ginger; lemongrass; rice vinegar; lemons; yuzukosho; poivrade artichokes; baby fennel; romaine hearts; scallions; sage; dill; aged pecorino cheese
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    • Ingredients: kohlrabi; baby fennel; green apple; feta; mint; fresh ginger; white balsamic vinegar; chives; dill; basil; rocket; garlic artichoke cream
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    • Ingredients: white balsamic vinegar; tahini; sesame oil; white sesame powder; Banyuls vinegar; chives; young spinach; green garlic
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    • Ingredients: cucumbers; baby cucumbers; spring onions; lemons; fromage blanc; cherry tomatoes; fresh ginger; cherries; tarragon; agastache; wild Assam pepper; star anise; mirin; rice vinegar; Taggiasche olives; fennel flowers; purple basil; oyster leaves
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    • Ingredients: Queen Victoria pineapples; chicory; coriander leaves; lemons; red yuzu kosho; pink radicchio
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    • Ingredients: Granny Smith apples; kiwi; baby fennel; baby cucumbers; rhubarb; tarragon
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    • Ingredients: lemongrass; curry leaves; kaffir lime leaves; store-cupboard ingredients; pale-leaf woodland sunflower tubers
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    • Ingredients: ponzu sauce; lemons; white balsamic vinegar; sesame oil; saffron; red onions; leeks; lemongrass; kaffir lime leaves; chives
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    • Ingredients: pale-leaf woodland sunflower tubers; lemongrass; olive oil; walnut oil; ngo gai; horseradish; pear; mâche; timut pepper; citrons
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    • Ingredients: bergamots; coriander stalks; yuzu; multicolored carrots; baby carrots; lemongrass; dill
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    • Ingredients: young fennel bulbs; red apples; lemongrass; chives; vegetable stock; apple vinegar; citrons
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    • Ingredients: baby pink turnips; lemongrass; rice vinegar; flower honey; mostarda; Trevise; cress; chives
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    • Ingredients: vegetable stock; courgettes; spring onion; baby cucumbers; alliums of your choice; oregano; chive flowers; savory; parsley; basil; coriander leaves; wild rocket
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Notes about this book

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Notes about Recipes in this book

  • 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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