Alain Passard Collages & Recettes by Alain Passard

  • Carrots and basil in purple splendour

    from The Art of Cooking with Vegetables / Collages & Recettes The Art of Cooking with Vegetables / Collages & Recettes by Alain Passard

    • Categories: Appetizers / starters; Side dish; Spring; Vegan; Vegetarian
    • Ingredients: purple carrots; purple basil; ground cinnamon; soy sauce
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Notes about this book

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Notes about Recipes in this book

  • Beetroot with leek, green apple and green tea

    • Charlotte_vandenberg on November 13, 2022

      Not very hard, looks stunning, will use a sweeter apple variety next time.

  • 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. http://forums.egullet.org/topic/144598-the-soup-topic-2013/?p=1912841

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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 2862275972
  • ISBN 13 9782862275970
  • Published Feb 25 2011
  • Format Hardcover
  • Page Count 109
  • Language French
  • Edition Third Edition
  • Countries France
  • Publisher Alternatives

Publishers Text

With this book, the renowned chef Alain Passard takes his passion for vegetables even further, illustrating forty-eight original recipes with his own unique collages. This graphic work reveals a new talent of the three-Michelin-starred chef, who, both in the kitchen and on the page, demonstrates his mastery of color. The aim, no doubt, is to awaken the taste buds of aspiring cooks by captivating their eyes... On the menu: banana with Madras curry, sage, and red onion; carrots and purple basil with cinnamon; baked apple with hibiscus flower; porcini mushrooms with lemon and thyme blossoms; and purple turnips and black tomatoes with Saint-Amour wine.

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