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Alain Passard is chef and owner of restaurant l'Arpege in Paris, which has retained a three-Michelin-star ranking since 1996. His kitchen garden supplies the restaurant, and is run completely organically, without even the use of machines. He lives in Paris.
very good book, but more for the home cook than for the professional. But that is only my humble opinion. still a very artistc and intersting book.Published 8 months ago by Daniel
I'm sure the restaurant is wonderful but there is no translation of that to this book. Here is the summary of the recipes: cook vegetables with pears of other fruit.Published 19 months ago by David Bock
An unusual cookbook of upscale French vegetables from a noted French chef. A good addition to my cookbook library OF OVER 2,000 COOKBOOKS.Published 21 months ago by Richard G. Schagrin
I ordered this book, but returned it the next day. Unless you live in France next to a market or specialty vegetable market, then this book is useless. Read morePublished 24 months ago by gg
Although I wish there were photographs instead of the artistic illustrations, I LOVE this book! The unusual combinations of colors, textures and flavors bring a new dimension of... Read morePublished on July 17, 2013 by Cynthia Canzoneri
I think the half of this is beyond the recipes, you hope for a graphic description with a nice pic, but instead i get child drawings....Published on May 4, 2013 by benjamin garcia
I haven't cooked too many of the dishes explained within this text, but it is hard for a casual home chef to satisfactorily execute a dish when there isn't even a good picture of... Read morePublished on February 22, 2013 by AJD3
As an artist and a chef, I appreciate the paper collage visual image aspects of The Art of Cooking with Vegetables. Appreciating and liking are different. Read morePublished on September 22, 2012 by greenfinedine