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

3.68  ·  Rating Details ·  57 Ratings  ·  9 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, 104 pages
Published June 5th 2012 by Frances Lincoln
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John Akamatsu
Jun 19, 2013 John Akamatsu rated it really liked it
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
Juli Anna
Dec 11, 2015 Juli Anna rated it really liked it
Shelves: cookbooks
This was a delightful and refreshing read. The recipes somehow manage to make restaurant-quality dishes manageable for the home cook; they combine easy-to-find ingredients in unusual ways (Avocado and Dark Chocolate Souffle! Beets with Lavender and Crushed Blackberries!), and most of the techniques are pretty low-maintenance. I loved the illustrations--for each recipe, the chef/writer has created a fabulously abstract, evocative collage! A truly unusual cookbook.
Jan 03, 2013 Emilie rated it liked it
Shelves: cooking-books
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.
Melanie Turner
Jul 01, 2012 Melanie Turner rated it it was ok
Shelves: cookbooks
The recipe and flavor combinations are really interesting and different. The collages are beautiful but not particularly useful in imagining the finished product.
Apr 30, 2016 Kenny added it
Shelves: left-unfinished
more for contemplation than for digestion. there may be a beets recipe in there
Claire Morda
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May 23, 2016
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Dec 11, 2016
Nick Stengel
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Jun 08, 2015
Florence Tucker
Florence Tucker rated it it was amazing
Jan 18, 2016
Liz De Coster
Liz De Coster rated it it was ok
Mar 09, 2013
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Jul 12, 2012
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Jul 29, 2013
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Sep 29, 2014
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Sep 28, 2015
Herb Nobriga
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May 25, 2015
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Pinky rated it it was amazing
Oct 14, 2012
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Dec 30, 2013
Martijn Van Duivenboden
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May 04, 2013
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Jul 14, 2014
Stefanie Girard
Nov 06, 2013 Stefanie Girard rated it it was amazing
The collages of the food are inspiring to make art based on food.
Frank rated it liked it
Sep 01, 2012
Sarah Plummer
Sarah Plummer rated it really liked it
Dec 20, 2015
sandy rated it really liked it
Mar 22, 2015
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