The Art of Cooking with Vegetables

3,71 valoración promedio
( 58 valoraciones por GoodReads )
 
9780711233355: The Art of Cooking with Vegetables
Críticas:

In the past decade, Alain Passard has been making one of the great  imaginative journeys of recent cooking, stripping the last traces of homely piety from vegetarian cooking and making it instead something surprising and often sublime. This book opens a new chapter in the history of taking vegetables seriously as food, and even as art;  even the most bloody-minded meat eater will find something here to enliven their plate and shock their palate.

(Adam Gopnik, author of The Table Comes First Adam Gopnik)

'Alain Passard, hats off to you! Not a nugget of bacon or dollop of duck fat anywhere, vegetables and fruits deftly handled. I've always thought that cooking with fruit is like acting with children and animals; Passard has proved me wrong. Splendid!'

(Fergus Henderson, Chef and Co-owner of St. John Fergus Henderson)

A true Vegetarian gastronomic delight, leading French chef Alain passard presents 48 recipes, deceptively simple, a bouquet of taste sensations.

( Bookseller)

A surprising and inspiring cookbook

( Destination France)

These 48 recipes offer unexpected combinations and complex flavour effects created with a few simple elements

( The Week)

The Art of Cooking with Vegetables is full of unusual recipes and flavour combinations and is illustrated with Alain's own food collages.

( Waitrose Weekend)

Enter Alain Passard, the revered chef behind three-Michelin-starred veg-driven Paris restaurant L'Arpege. We worried his 'The Art of Cooking with Vegetables' might be better left beautifying cour coffee tables. Nope, this is a tome to take into the kitchen. The recipes are easy to follow and streamlined. Peas and Pink Grapefruit with White Almonds immediately caught our eye and Peaches with Lemon and Saffron is what we'll be having when the fruit is ripe.

( Wall Street Journal)

The recipes are distinctly innovative, full of unexpected combinations and complex flavours and Passard has elevated the simple vegetable to an ingredient that can stand up on its own. Combining his passion for fresh and seasonal ingredients and art, Passard has created a book that will change how many look at the humble vegetable.

( Caterer & Hotelkeeper)

Now you can re-create Passard's recipes at home with his book the Art of Cooking With Vegetables, charmingly illustrated with a series of playful collages.

( France Magazine)

First book by the chef and owner of L'Arpege, a restaurant in Paris which has retained three Michelin stars since 1996. Almost 50 recipes for seasonal fruits and vegetables, stylishly illustrated with Passard's own collages. For fans of Ottolenghi's 'Plenty'.
( Bookseller)

A strange, magical book. Cooking from this book will change you. Quietly and surely.

( New York Times)

Críticas:

'Alain Passard, hats off to you! Not a nugget of bacon or dollop of duck fat anywhere, vegetables and fruits deftly handled. I've always thought that cooking with fruit is like acting with children and animals; Passard has proved me wrong. Splendid!'

(Fergus Henderson, Chef and Co-owner of St. John Fergus Henderson)

A true Vegetarian gastronomic delight, leading French chef Alain passard presents 48 recipes, deceptively simple, a bouquet of taste sensations.

( Bookseller)

First book by the chef and owner of L'Arpege, a restaurant in Paris which has retained three Michelin stars since 1996. Almost 50 recipes for seasonal fruits and vegetables, stylishly illustrated with Passard's own collages. For fans of Ottolenghi's 'Plenty'.
( Bookseller)

In the past decade, Alain Passard has been making one of the great  imaginative journeys of recent cooking, stripping the last traces of homely piety from vegetarian cooking and making it instead something surprising and often sublime. This book opens a new chapter in the history of taking vegetables seriously as food, and even as art;  even the most bloody-minded meat eater will find something here to enliven their plate and shock their palate.

(Adam Gopnik, author of The Table Comes First Adam Gopnik)

A strange, magical book. Cooking from this book will change you. Quietly and surely.

( New York Times)

Now you can re-create Passard's recipes at home with his book the Art of Cooking With Vegetables, charmingly illustrated with a series of playful collages.

( France Magazine)

The recipes are distinctly innovative, full of unexpected combinations and complex flavours and Passard has elevated the simple vegetable to an ingredient that can stand up on its own. Combining his passion for fresh and seasonal ingredients and art, Passard has created a book that will change how many look at the humble vegetable.

( Caterer & Hotelkeeper)

Enter Alain Passard, the revered chef behind three-Michelin-starred veg-driven Paris restaurant L'Arpege. We worried his 'The Art of Cooking with Vegetables' might be better left beautifying cour coffee tables. Nope, this is a tome to take into the kitchen. The recipes are easy to follow and streamlined. Peas and Pink Grapefruit with White Almonds immediately caught our eye and Peaches with Lemon and Saffron is what we'll be having when the fruit is ripe.

( Wall Street Journal)

The Art of Cooking with Vegetables is full of unusual recipes and flavour combinations and is illustrated with Alain's own food collages.

( Waitrose Weekend)

These 48 recipes offer unexpected combinations and complex flavour effects created with a few simple elements

( The Week)

A surprising and inspiring cookbook

( Destination France)

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Passard, Alain
Editorial: Frances Lincoln (2012)
ISBN 10: 0711233357 ISBN 13: 9780711233355
Nuevos Tapa dura Cantidad: 3
Librería
Murray Media
(North Miami Beach, FL, Estados Unidos de America)
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Descripción Frances Lincoln, 2012. Hardcover. Estado de conservación: New. Nº de ref. de la librería P110711233357

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