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The Art of Cooking with Vegetables Hardcover – June 5, 2012


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The Art of Cooking with Vegetables + In the Kitchen with Alain Passard: Inside the World (and Mind) of a Master Chef + Manresa: An Edible Reflection
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Product Details

  • Hardcover: 112 pages
  • Publisher: Frances Lincoln (June 5, 2012)
  • Language: English
  • ISBN-10: 0711233357
  • ISBN-13: 978-0711233355
  • Product Dimensions: 8.8 x 8.7 x 0.6 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 2.9 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Best Sellers Rank: #48,576 in Books (See Top 100 in Books)

Editorial Reviews

Review

"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 supplies the restaurant, and is run completely organically, without even the use of machines. He lives in Paris.


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Customer Reviews

2.9 out of 5 stars
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Most Helpful Customer Reviews

31 of 34 people found the following review helpful By Arthur on August 31, 2012
Format: Hardcover
We received this cookbook earlier in the year as a gift and have really enjoyed it. It's been great for shopping at the Farmer's Market this summer. The recipes frequently combine same-colored vegetables into a single dish, and my kids have found it a lot of fun to help select and eat vegetables "by color." We have made about half of the 48 recipes so far. Our favorites include all the recipes with beets or asparagus and three more unusual dishes: Peas and pink grapefruit with white almonds, Haricots verts with white peach and white almonds, and Pears and black radish with tapenade.

Here is a list of all the recipes in The Art of Cooking with Vegetables:

1. Carrots and basil in purple splendor

2. Bell-shaped carrots with red sorrel and white wine

3. Herb-filled peppers on warm crusty bread

4. New potatoes with arugula and raspberry vinegar

5. Eggplant with green curry

6. Piquant mesclun salad with orange confits and soy sauce

7. Red spinach with rhubarb, beets, and bay

8. Spinach and carrots with orange and sesame

9. Stand up asparagus

10. Asparagus with pear with a touch of red sorrel

11. Baby turnips with lemon and black pepper

12. Peas and pink grapefruit with white almonds

13. Passion fruit, stuffed and baked like a crumble

14. Summer garden of vegetables garnished with turnip leaves

15. Globe artichokes with bay leaves and lime

16. Haricots verts with white peach and white almonds

17. Turnips and new potatoes with red tomatoes

18. Melon with blue cheese and black pepper

19. New potatoes with sage

20. Ratatouille Brittany-style in butter

21.
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26 of 29 people found the following review helpful By Music on August 4, 2012
Format: Hardcover Verified Purchase
It is true that you will not find glossy pictures of avant-garde vegetable dishes in this book, but great food photos (including many featuring the cuisine at L'Arpege, Alain Passard's restaurant) are all over the web these days.

Instead, you are getting something unique with this slim collection of recipes: a highly accessible tour of Passard's distinctive, sophisticated, and very delicious approach to vegetables.

I wonder if those who are commenting about the lack of photos in the book have taken it into the kitchen to try some of the recipes? This book, unlike so many by other elite chefs, is one that a home cook can actually use regularly, with ordinary equipment and, for the most part, commonly found produce.

I have been cooking from the book for the past couple weeks. Here are some quick reflections:

- Each recipe has only a few elements, and best results are achieved by focusing on basic things like selecting high-quality produce, cutting vegetables into uniform sizes, using the right amount of heat, etc. In this sense, the book feels like an implicit kitchen apprenticeship, as if Passard were asking you to learn a few things well. Many of the more straightforward recipes--globe artichokes with bay leaves, new potatoes with sage, or pumpkin soup with basil and a cappuccino topping--indeed demonstrate how much can be achieved with very little.

- Very nice taste combinations are achieved by subtle means. A few examples: a mozzarella and tomato salad enhanced by a bit of mint and vanilla, red beets sauced with blackberries, ratatouille made with butter instead of olive oil.
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6 of 6 people found the following review helpful By Stevo228 on September 24, 2012
Format: Hardcover
I think this cookbook is great , regardless the pictures ( who cares ) if there is none . First of all this cookbook has been out for 6 years in France. !!! and to all the people complaining about it I think there is too many copycat within the chef world and I do understand that Alain Passard wants the chefs to be creative so he gives you only the pairing flavors and ingredients then you are free to go further or you just replicate and by so you are just a copycat .. Anyway great cookbook by a great chef !!!!
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3 of 3 people found the following review helpful By Cook-E on February 8, 2013
Format: Hardcover Verified Purchase
You have to love cooking for this one. If you're looking for a quick easy meal, pass on this... But if you're adventurous about food - and want to try some interesting and wonderful combinations you wouldn't have considered before.... get this book and have fun!! I'm enjoying it. Don't mind the lack of pictures, his artistic representations are playful and fun
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11 of 15 people found the following review helpful By vegan chef on June 12, 2012
Format: Hardcover Verified Purchase
Passard's recipes speak for themselves. The elegant, unusual combinations of flavors and textures wowed me (and my clients). The only problem I see with this cookbook is that some recipes call for ingredients that aren't easily obtained for many people. Lucky me, what I can't grow I can get on Amazon!
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27 of 39 people found the following review helpful By Bradley Nelson VINE VOICE on June 9, 2012
Format: Hardcover
Alain Passard is one of the finest French chefs of our generation. This book is small and focuses on, as the title states, the art of cooking vegetables. So this contains several fantastic, focused recipes on vegetables. This is really the perfect book for the amateur cook who wants to hone their skills.

However, there is one major drawback: there are no pictures. Every recipe has it's own art work, which is mosaic-style clippings of construction paper or something, arrayed in a way to represent the dish. The one on the cover is probably the best one...most are impossible to distinguish as anything food related. Now, it's not required for every cookbook to have photos, but he's still dedicating a full page of art for every recipe. Many of them are worthless as visualizations. I found this highly disappointing. If you really want the recipes, by all means get the book. But if you appreciate the visual appeal of food photography, there is nothing like that here.
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