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The Art of Cooking with Vegetables Hardcover – June 5, 2012
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"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.
Top Customer Reviews
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.Read more ›
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.Read more ›
Written in seasons to be able to make the best of what is available at that time of year. His use of color and flavor profiles are enchanting. I've not been so excited to try new recipe's in some time. From a budding cook looking for his voice I find this book to be one of the most inspiring and usable/approachable books I've purchased. And as someone looking to explore cooking for vegetarians this is an invaluable addition to my library.
Most Recent Customer Reviews
I got this out of the library. I am seriously thinking about buying it just so I can rip out the artwork, frame it & hang it in the kitchen. Read morePublished 1 month ago by Potluck Queen
Yes, it might be nice to have photos of the dishes but that is really of minor importance compared to the delight of cooking and eating the food. Read morePublished 1 month ago by firstname.lastname@example.org
Very interesting book . New techniques and ways to serve vegetables as a main ingredient.Published 5 months ago by Kindle Customer
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 17 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 on March 11, 2014 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 on December 13, 2013 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 on October 10, 2013 by gg