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The Art of Cooking With Vegetables
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The Art of Cooking With Vegetables

3.26 of 5 stars 3.26  ·  rating details  ·  34 ratings  ·  6 reviews
Alain Passard is chef who astonished the food world in 2001 by removing red meat from his three-Michelin-starred Paris restaurant L'Arpège, and dedicating himself to cooking with vegetables, supplied exclusively from his own organic farm. Today L'Arpège is widely acknowledged as one of the world's great restaurants, while its visionary owner has inspired a new generation o ...more
Hardcover, 112 pages
Published June 5th 2012 by Frances Lincoln
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Emilie
This looks amazing. I need someone to wash my dishes please.
It is illustrated with collages, not photographs. I think that's pretty cool. The recipes are arranged by month, with the months you should make the recipe in bold along the bottom of the page. I can't believe I have to wait until September to make "Red Beetroot with Lavender and Crushed Blackberries".
It also gives wine recommendations for each recipe.

I haven't cooked anything yet, but I'm already impressed.
John Akamatsu
Tried a few recipes, and all have been delicious. Unfortunately, the current months require lots of butter, and one dish (Asparagus with Sorrel and Pear) was so tasty, I ate all four servings, thus meeting my calorie count for the day.
Collages were funky at first, but I found myself thinking in terms of color and texture, instead of trying to replicate the exact look of the finished dish picture (which I never try anyway since we all know the many tricks food photographers).
I was somewhat disa
...more
Melanie Turner
The recipe and flavor combinations are really interesting and different. The collages are beautiful but not particularly useful in imagining the finished product.
Laura
Transformative. Passard's approach is so familiar and yet the differences are inspiration.
Love & Flour
An interesting combination of recipes and abstract art result in this cookbook.
Stefanie Girard
The collages of the food are inspiring to make art based on food.
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