The art of cooking with vegetables / Alain Passard.
"Alain Passard is the chef who astonished the food world in 2001 by removing red meat from his three-Michelin-starred Paris restaurant L'Arpège, and dedicating himself to cooking with vegetables, supplied exclusively from his own organic farm. Today L'Arpège is widely acknowledged as...
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| Main Author: | |
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| Format: | Book |
| Language: | English French |
| Published: |
London :
Frances Lincoln,
[2012]
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| Edition: | English language edition. |
| Subjects: |
| Summary: | "Alain Passard is the chef who astonished the food world in 2001 by removing red meat from his three-Michelin-starred Paris restaurant L'Arpège, and dedicating himself to cooking with vegetables, supplied exclusively from his own organic farm. Today L'Arpège 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 [are] made up of unexpected combinations, complex flavours created with a few simple elements, a passion for fresh and seasonal ingredients."--From publisher description. |
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| Item Description: | Originally published in France as Collages & recettes, 2010. Includes index. |
| Physical Description: | 100 pages : illustrations ; 23 cm |
| ISBN: | 0711233357 9780711233355 |