A surprising and inspiring cookbook
- Destination France
These 48 recipes offer unexpected combinations and complex flavour effects created with a few simple elements
- The Week
The Art of Cooking with Vegetables is full of unusual recipes and flavour combinations and is illustrated with Alain's own food collages.
- Waitrose Weekend
Enter Alain Passard, the revered chef behind three-Michelin-starred veg-driven Paris restaurant L'Arpege. We worried his 'Th Art of Cooking with Vegetables' might be better left beautifying cour coffee tables. Nope, this is a tome to take into the kitchen. The recipes are easy to follow and streamlined. Peas and Pink Grapefruit with White Almonds immediately caught our eye and Peaches with Lemon and Saffron is what we'll be having when the fruit is ripe.
- Wall Street Journal
The recipes are distinctly innovative, full of unexpected combinations and complex flavours and Passard has elevated the simple vegetable to an ingredient that can stand up on its own. Combining his passion for fresh and seasonal infgredients and art, Passard has created a book that will change how many look at the humble vegetable.
- Caterer & Hotelkeeper
Now you can re-create passard's recipes at home with his book the Art of Cooking With Vegetables, charmingly illustrated with a series of playful collages.
- France Magazine
First book by the chef and owner of L'Arpege, a restaurant in Paris which has retained three Michelin stars since 1996. Almost 50 recipes for seasonal fruits and vegetables, stylishly illustrated with Passard's own collages. For fans of Ottolenghi's 'Plenty'.
A strange, magical book. Cooking from this book will change you. Quietly and surely.
- New York Times
In the past decade, Alain Passard has been making one of the great imaginative journeys of recent cooking, stripping the last traces of homely piety from vegetarian cooking and making it instead something surprising and often sublime. This book opens a new chapter in the history of taking vegetables seriously as food, and even as art; even the most bloody-minded meat eater will find something here to enliven their plate and shock their palate.
- Adam Gopnik
'Alain Passard, hats off to you! Not a nugget of bacon or dollop of duck fat anywhere, vegetables and fruits deftly handled. I've always thought that cooking with fruit is like acting with children and animals; Passard has proved me wrong. Splendid!'
- Fergus Henderson
A true Vegetarian gastronomic delight, leading French chef Alain passard presents 48 recipes, deceptively simple, a bouquet of taste sensations.