The Art of Cooking with Vegetables

Author(s): Alain Passard; Alexandra Carlier (Translator)

Vegetable Cookery

Alain Passard is the chef who astonished the food world in 2000 by removing red meat from his three-Michelin-starred Paris restaurant L'Arp'ge, and dedicating himself to cooking with vegetables, supplied exclusively from his own organic farm. Today L'Arp'ge is widely acknowledged as one of the world's great restaurants, while its visionary owner has inspired a new generation of chefs.

Here is a collection of forty-eight wonderful recipes illustrated with Alain Passard's own joyful collages. The Art of Cooking with Vegetables is made up of unexpected combinations, complex flavours created with a few simple elements, a passion for fresh and seasonal ingredients. Simple, and simply perfect.


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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"

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.

Carrots and purple basil with cinnamon Bell-shaped carrots with red sorrel and red wine Aubergines with green curry Herb-filled peppers on warm crusty bread New potatoes with rocket and raspberry vinegar A piquant mesclun salad with orange, Orleans mustard and soy sauce French spinach with rhubarb, beetroot and bay Spinach and carrots with orange and sesame Stand up asparagus Asparagus and pear with a touch of red sorrel Turnips and lemon with black pepper Avocado souffles with dark chocolate Passion fruit stuffed and baked in a crumble A summer garden of vegetables garnished with turnip leaves Globe artichokes with bay leaves and lime Haricots verts with white peach and white almonds Turnips and new potatoes with red tomatoes Melon with blue cheese and black pepper New potatoes with sage Ratatouille cooked Brittany-style in butter Three kinds of tomato with roasted aubergine caviar Tomatoes and mozzarella with vanilla Vegetarian Caesar salad White chilli the way I like it Peaches with lemon and saffron Rhubarb and strawberries with pralines and orange Peas and pink grapefruit with white almonds Red peppers and black tomatoes with coriander (cilantro) A harlequin's garden of vegetables dressed with stuffed dates A summer mosaic of green vegetables A warm compote of plums with honey and orange Turnips and black tomatoes cooked in Beaujolais, served with boiled eggs Ceps with lemon, thyme and olive oil Red beetroot with lavender and crushed blackberries Red cabbage with pink garlic and tarragon A tale of pumpkin and beetroot A yellow carpaccio of onion, potato, horseradish and garlic Beetroot with purple onion and basil and Parmesan Beetroot with leek, green apple and green tea Pears and black radish with tapenade Pumpkin with basil and a cappuccino topping Red Tiger bananas with Madras curry, sage and red onion Baked apples with hibiscus flowers and crushed sugared almonds Red apples and red chicory cooked in butter and sage Yellow beetroot baked in a dome of coarse salt A jam of blood oranges, raspberries and mint Chicory with orange peel and fresh mint Pineapple with an olive oil, honey and lime dressing

General Fields

  • : 9780711233355
  • : Quarto Publishing Group UK
  • : White Lion Publishing
  • : 0.662245
  • : May 2012
  • : 222mm X 222mm
  • : United Kingdom
  • : May 2012
  • : May 2017
  • : books

Special Fields

  • : Alain Passard; Alexandra Carlier (Translator)
  • : Hardback
  • : 314
  • : English
  • : 641.5636
  • : 104
  • : 48 colour illustrations