The Art of Cooking with Vegetables - Tapa blanda

' Beautifully illustrated throughout it earns it's place as a must have book for any dedicated cook.'

'Cook also recommends [Passard's] recent collection of recipes...enticingly illustrated with the chef's own culinary cutout collages.'

'Cook also recommends [Passard's] recent collection of recipes...enticingly illustrated with the chef's own culinary cutout collages.'

' Beautifully illustrated throughout it earns it's place as a must have book for any dedicated cook.'

Alain Passard is the chef who astonished the food world in 2000 by removing red meat from his three-Michelin-starred Paris restaurant L’ Arpè ge, and dedicating himself to cooking with vegetables, supplied exclusively from his own organic farm. Today L’ Arpè ge 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. 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.