The art of cooking with vegetables / Alain Passard.
Material type: TextLanguage: English Original language: French Publisher: London : Frances Lincoln, [2012]Copyright date: ©2012Edition: English language editionDescription: 100 pages : illustrations ; 23 cmContent type:- text
- unmediated
- volume
- 0711233357
- 9780711233355
- Collages & recettes. English.
- 641.65 23
- TX837 .P388 2012
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.65 PAS (Browse shelf(Opens below)) | 1 | Available | A480995B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
641.65 LAR Larousse gastronomique recipe collection, Vegetables & salads. | 641.65 MAR Vegetables / | 641.65 PAL The great book of vegetables. | 641.65 PAS The art of cooking with vegetables / | 641.65 SCH Vegetables from amaranth to zucchini : the essential reference : 500 recipes and 275 photographs / | 641.65 SIM Contorni : authentic Italian side dishes for all seasons / | 641.65 SPI Vegetable / |
Originally published in France as Collages & recettes, 2010.
Includes index.
"Alain Passard is the 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 [are] made up of unexpected combinations, complex flavours created with a few simple elements, a passion for fresh and seasonal ingredients."--From publisher description.
Machine converted from AACR2 source record.
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