Chef Alain Passard astonished the food world in 2001 by removing red meat from his three-Michelin-starred Paris restaurant, L’Aperge, and dedicating himself to cooking with vegetables from his very own organic farm. Over 10 years later, L’Aperge is one of the world’s greatest restaurants and visionary Passard has inspired a new generation of chefs and meat-free cooks to craft and dig in to sublimely prepared vegetables and fruits. Passard’s upcoming cookbook The Art of Cooking with Vegetables (Frances Lincoln, June 2012) is a celebration of vegetarian cooking that even meat-eaters will admire.
The Art of Cooking with Vegetables
Chef Alain Passard is more than just a chef. He is also an artist who has a passion for color and collage. Throughout his awe-inspiring cookbook, The Art of Cooking with Vegetables, he presents his recipes with an accompanying collage that satisfies his quest for gastronomic and visual harmony. The 48 veg-centric recipes in Passard’s cookbook are a tribute to the chef’s restaurant, which recently celebrated its 25th anniversary. Since Passard is connected to his farm and honors the seasonality of vegetables and fruits, he has organized The Art of Cooking with Vegetables into seasons, delivering outstanding recipes that honor the produce available.
A passion for fresh and seasonal ingredients
Passard is an expert at transforming a few simple ingredients into unexpected combinations with complex flavors. Simply reading the recipe titles will draw you in to this vegetarian-friendly find.
The chef’s seasonal recipes include:
Spring: New Potatoes with Rocket and Raspberry Vinegar, Herb-Filled Peppers on Warm Crusty Bread, and Asparagus and Pear with a Touch of Red Sorrel.
Summer: Melon with Blue Cheese and Black Pepper, Three Kinds of Tomatoes with Roasted Eggplant Caviar, and Peaches with Lemon and Saffron.
Fall: Red Beetroot with Lavender and Crushed Blackberries, Pumpkin Soup with Basil and a Cappuccino Topping, and Red Tiger Bananas with Madras Curry.
Winter: Red Apples and Red Chicory Cooked in Butter and Sage, Yellow Beetroot Baked in a Dome of Coarse Salt, and A Jam of Blood Oranges Raspberries and Mint.
Passard’s bonus tips
You won’t be left hungry or thirsty with Passard’s recipes. He offers tips for making recipes more substantial to serve as a main course as well as wine-pairing suggestions to enhance your vegetarian dining experience.
When you pick up The Art of Cooking with Vegetables, let us know which recipes you try!