The Art of Cooking with Vegetables (out of print)
Alain Passard is 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 * 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.
"If you're open to it, cooking from this book will change you. Quietly and surely." -"The New York Times"
"It's a surprisingly slim book, an even 100 pages, but there are so many great ideas. Passard has the knack for making dishes that sound at the same time surprising and completely natural." -"The Los Angeles Times"
Carrots and purple basil with cinnamon Bell-shaped carrots with red sorrel and red wine Aubergines with green curry Herb-filled peppers on warm crusty bread New potatoes with rocket and raspberry vinegar A piquant mesclun salad with orange, Orleans mustard and soy sauce French spinach with rhubarb, beetroot and bay Spinach and carrots with orange and sesame Stand up asparagus Asparagus and pear with a touch of red sorrel Turnips and lemon with black pepper Avocado souffles with dark chocolate Passion fruit stuffed and baked in a crumble A summer garden of vegetables garnished with turnip leaves Globe artichokes with bay leaves and lime Haricots verts with white peach and white almonds Turnips and new potatoes with red tomatoes Melon with blue cheese and black pepper New potatoes with sage Ratatouille cooked Brittany-style in butter Three kinds of tomato with roasted aubergine caviar Tomatoes and mozzarella with vanilla Vegetarian Caesar salad White chilli the way I like it Peaches with lemon and saffron Rhubarb and strawberries with pralines and orange Peas and pink grapefruit with white almonds Red peppers and black tomatoes with coriander (cilantro) A harlequin's garden of vegetables dressed with stuffed dates A summer mosaic of green vegetables A warm compote of plums with honey and orange Turnips and black tomatoes cooked in Beaujolais, served with boiled eggs Ceps with lemon, thyme and olive oil Red beetroot with lavender and crushed blackberries Red cabbage with pink garlic and tarragon A tale of pumpkin and beetroot A yellow carpaccio of onion, potato, horseradish and garlic Beetroot with purple onion and basil and Parmesan Beetroot with leek, green apple and green tea Pears and black radish with tapenade Pumpkin with basil and a cappuccino topping Red Tiger bananas with Madras curry, sage and red onion Baked apples with hibiscus flowers and crushed sugared almonds Red apples and red chicory cooked in butter and sage Yellow beetroot baked in a dome of coarse salt A jam of blood oranges, raspberries and mint Chicory with orange peel and fresh mint Pineapple with an olive oil, honey and lime dressing