000			02107cam a2200397 i 4500
005			20221102163025.0
008			111112s2012 enka 2 001 0 eng d
011			_aBIB MATCHES WORLDCAT
020			_a0711233357
020			_a9780711233355
035			_a(ATU)b12927429
035			_a(OCoLC)760977367
040			_aBTCTA _beng _erda _cBTCTA _dBDX _dUKMGB _dIAM _dYDXCP _dORX _dBKL _dBKX _dIWU _dNQB _dGO3 _dATU
041	1		_aeng _hfre
050	1	4	_aTX837 _b.P388 2012
082	0	4	_a641.65 _223
100	1		_aPassard, Alain, _d1956- _eauthor. _9828523
245	1	4	_aThe art of cooking with vegetables / _cAlain Passard.
250			_aEnglish language edition.
264		1	_aLondon : _bFrances Lincoln, _c[2012]
264		4	_c©2012
300			_a100 pages : _billustrations ; _c23 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aOriginally published in France as Collages & recettes, 2010.
500			_aIncludes index.
520			_a"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.
588			_aMachine converted from AACR2 source record.
650		0	_aCooking (Vegetables) _9316171
730	0		_aCollages & recettes. _lEnglish.
907			_a.b12927429 _b11-07-17 _c28-10-15
942			_cB
945			_a641.65 PAS _g1 _iA480995B _j0 _lcmain _o- _p$33.66 _q- _r- _s- _t0 _u3 _v0 _w0 _x0 _y.i13323209 _z29-10-15
998			_ab _ac _b06-04-16 _cm _da _feng _genk _h4
999			_c1250901 _d1250901