The Art of Cooking with Vegetables (BOK)

Alain Passard

199,00 19900
Sendes vanligvis innen 5-15 dager
Alain Passard is chef who astonished the food world in 2001 by removing red meat from his three-Michelin-starred Paris restaurant L'Arpege, and dedicating himself to cooking with vegetables, supplied exclusively from his own organic farm. Today L'Arpege 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. Ranging through the year, the recipes include: * Asparagus, pear, lemon and sorrel in April and May * Peas, pink grapefruit, almond and thyme in July and August * Beetroot, blackberry, sage and lavender in September and October * Red potatoes, red chicory, sage, lemon and nutmeg in December and January. 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.

Produktfakta

Språk Engelsk Engelsk Innbinding Innbundet
Utgitt 2012 Forfatter Alain Passard
Forlag
Frances Lincoln
ISBN 9780711233355
Antall sider 104 Dimensjoner 23cm x 23cm x 1,5cm
Vekt 658 gram Leverandør Bertram Trading Ltd
Emner og form Vegetarian cookery

Andre produkter med samme artist(er)/medvirkende