Alexandra Carlier - The Art of Cooking with Vegetables download FB2, MOBI, EPUB
9780711235410 English 0711235414 48 inspiring recipes for seasonal fruits and vegetables from an international culinary expert., A collection of forty-eight vegetarian recipes by three-Michelin-starred chef Alain Passard., Alain Passard is chef who astonished the food world in 2001 by removing red meat from his three-Michelin-starred Paris restaurant L'Arp�ge, and dedicating himself to cooking with vegetables, supplied exclusively from his own organic farm. Today L'Arp�ge 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, Alain Passard is the chef who astonished the food world in 2000 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. 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, the chef who astonished the food world in 2001 by removing red meat from his three-Michelin-starred Paris restaurant L'Arpege, and dedicated himself to cooking with vegetables, supplied exclusively from his own organic farm, is bringing his recipes to your own organic kitchen. 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. "The Art of Cooking with Vegetables" is a collection of forty-eight wonderful recipes illustrated with 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.
9780711235410 English 0711235414 48 inspiring recipes for seasonal fruits and vegetables from an international culinary expert., A collection of forty-eight vegetarian recipes by three-Michelin-starred chef Alain Passard., Alain Passard is chef who astonished the food world in 2001 by removing red meat from his three-Michelin-starred Paris restaurant L'Arp�ge, and dedicating himself to cooking with vegetables, supplied exclusively from his own organic farm. Today L'Arp�ge 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, Alain Passard is the chef who astonished the food world in 2000 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. 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, the chef who astonished the food world in 2001 by removing red meat from his three-Michelin-starred Paris restaurant L'Arpege, and dedicated himself to cooking with vegetables, supplied exclusively from his own organic farm, is bringing his recipes to your own organic kitchen. 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. "The Art of Cooking with Vegetables" is a collection of forty-eight wonderful recipes illustrated with 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.