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 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.
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 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 soufflés 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
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.
A strange, magical book. Cooking from this book will change you. Quietly and surely.
A surprising and inspiring cookbook
These 48 recipes offer unexpected combinations and complex flavour effects created with a few simple elements
The Art of Cooking with Vegetables is full of unusual recipes and flavour combinations and is illustrated with Alain's own food collages.
Enter Alain Passard, the revered chef behind three-Michelin-starred veg-driven Paris restaurant L'Arpege. We worried his 'The 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.
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 ingredients and art, Passard has created a book that will change how many look at the humble vegetable.