"A tome to take into the kitchen." - Wall Street Journal
"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
About the Author
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 in Fille 230 km from Paris supplies the restaurant, and is run completely organically, without even the use of machines. He lives in Paris. Alex Carlier has years of experience editing English cookery books, and cooking in England and France. She lives in Paris.