The Art Of Cooking With Vegetables

The Art Of Cooking With Vegetables by Alain Passard

The Art Of Cooking With Vegetables PDF
✏Book Title : The Art of Cooking with Vegetables
✏Author :
✏Publisher : Frances Lincoln
✏Release Date : 2015-03-15
✏Pages : 104 pages
✏ISBN : 0711235414
Rating: 4/5 from 21 users

GET BOOK

✏The Art of Cooking with Vegetables Book Summary : 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 flavors created with a few simple elements, a passion for fresh and seasonal ingredients. Simple, and simply perfect.

The Art Of Cooking With Vegetables PDF
✏Book Title : The Art of Cooking with Vegetables
✏Author : Alain Passard
✏Publisher : Frances Lincoln
✏Release Date : 2015-03-15
✏Pages : 104
✏ISBN : 0711235414
✏Available Language : English, Spanish, And French

GET BOOK

✏The Art of Cooking with Vegetables Book Summary : 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 flavors created with a few simple elements, a passion for fresh and seasonal ingredients. Simple, and simply perfect.

The Art Of Cooking With Vegetables PDF
✏Book Title : The Art of Cooking with Vegetables
✏Author : Alain Passard
✏Publisher : Frances Lincoln
✏Release Date : 2012-06-05
✏Pages : 112
✏ISBN : 0711233357
✏Available Language : English, Spanish, And French

GET BOOK

✏The Art of Cooking with Vegetables Book Summary : 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. Praise for Alain Passard "[Passard is]...one of the “last generation” of great French chefs, those who were trained in the craft from early adolescence, and have never done anything else, and who exhibit a seemingly instinctive (though in fact dearly won) skill that still leaves the chefs of every other country in wonder." - THE NEW YORKER

📒Root To Stalk Cooking ✍ Tara Duggan

Root To Stalk Cooking PDF
✏Book Title : Root to Stalk Cooking
✏Author : Tara Duggan
✏Publisher : Ten Speed Press
✏Release Date : 2013-08-13
✏Pages : 208
✏ISBN : 9781607744139
✏Available Language : English, Spanish, And French

GET BOOK

✏Root to Stalk Cooking Book Summary : A cookbook featuring more than 65 recipes that make use of the parts of vegetables that typically get thrown away, including stalks, tops, ribs, fronds, and stems, with creative tips for making the most of seasonal ingredients to stretch the kitchen dollar. Make the Most of Your Produce! Don’t discard those carrot tops, broccoli stalks, potato peels, and pea pods. The secret that creative restaurant chefs and thrifty great-grandmothers share is that these, and other common kitchen scraps, are both edible and wonderfully flavorful. Root-to-Stalk Cooking provides savvy cooks with the inspiration, tips, and techniques to transform trimmings into delicious meals. Corn husks and cobs make for rich Corn-Pancetta Puddings in Corn Husk Baskets, watermelon rinds shine in a crisp and refreshing Thai Watermelon Salad, and velvety green leek tops star in Leek Greens Stir Fry with Salty Pork. Featuring sixty-five recipes that celebrate the whole vegetable, Root-to-Stalk Cooking helps you get the most out of your seasonal ingredients. By using husks, roots, skins, cores, stems, seeds, and rinds to their full potential, you’ll discover a whole new world of flavors while reducing waste and saving money.

📒Eat Your Vegetables ✍ Joe Yonan

Eat Your Vegetables PDF
✏Book Title : Eat Your Vegetables
✏Author : Joe Yonan
✏Publisher : Ten Speed Press
✏Release Date : 2013-08-06
✏Pages : 204
✏ISBN : 9781607744436
✏Available Language : English, Spanish, And French

GET BOOK

✏Eat Your Vegetables Book Summary : A collection of eclectic vegetarian and vegan recipes for singles as well as lone vegetarians in meat-eating households, from the beloved Washington Post editor and author of Serve Yourself. An increasing number of Americans are turning to plant-based diets, both for their health and the economic benefits. And for many, they are the only one in their household who has made the change--making it the perfect time for this book of vegetarian, flexitarian, and vegan recipes specifically sized for single portions. In addition to 80 delectable and satisfying recipes, Eat Your Vegetables features essays on moving beyond mock meat and the evolution of vegetarian restaurants, as well as economical tips for shopping for, storing, and reusing ingredients.

📒Vegetables Revised ✍ James Peterson

Vegetables Revised PDF
✏Book Title : Vegetables Revised
✏Author : James Peterson
✏Publisher : Ten Speed Press
✏Release Date : 2012-03-27
✏Pages : 400
✏ISBN : 9781607742050
✏Available Language : English, Spanish, And French

GET BOOK

✏Vegetables Revised Book Summary : A master class on vegetables with award-winning cookbook author and renowned cooking instructor James Peterson Have you ever purchased bundles of ingredients at the farmers’ market only to arrive home and wonder what on earth to do with your bag of fiddlehead ferns, zucchini flowers, bamboo shoots, or cactus pads? Treat yourself to an in-depth education withVegetables, acclaimed author and teacher James Peterson’s comprehensive guide to identifying, selecting, and preparing ninety-five vegetables—from amaranth to zucchini—along with information on dozens of additional varieties and cultivars. Peterson’s classical French training and decades of teaching experience inform his impeccable presentation of every vegetable preparation technique and cooking method. You’ll begin by stemming, seeding, peeling, chopping, slicing, dicing, mincing, crushing, and pureeing, then explore less familiar but no-less-useful skills such as turning turnips, charring chile peppers, and frenching French green beans. Once the prepping is complete, Peterson explains the intricacies of the many methods for cooking each vegetable, from the most straightforward boiling, braising, steaming, and stir-frying techniques, to the more elaborate and flavor intense grilling, glazing, roasting, sautéing, and deep-frying. The text is further enhanced with handsome full-color photography and useful extras, like time-saving workarounds, tips on seasonal purchasing, storage recommendations, and suggestions for kitchen tools you’ll really use. Woven in with the fundamentals is Peterson’s collection of some 300 recipes that showcase the versatility of vegetables in both familiar and unexpected ways. He offers dozens of refreshing salads; plenty of soups and rich, flavorful stews; crowd-pleasing casseroles and pastas; soul-comforting gratins and risottos; and perfect, hand-crafted gnocchi. There are some surprises, as well. For instance, the hardworking cabbage is pickled, potted, steamed, stir-fried, stuffed, and slawed, but when it appears in theCabbage Potée with Braised Duck Legs, it is transformed into a black-tie entrée. TheBaked Morels Stuffed with Foie Gras is an unapologetically upscale variation on basic stuffed mushrooms, and in his iconic Eggplant Parmesan, Peterson confesses to changing the recipe every time he makes it—and urges you to do the same! So the next time you spot some salsify at the farmers’ market, don’t be daunted—buy some and give the Artichoke, Morel, and Salisfy Salad a chance. If tender little broccolini show up in your neighborhood grocer’s, be sure to try the savory-sweetBroccolini with Pancetta, Anchovies, and Raisins. And when your fifth backyard bumper crop of summer tomatoes has your family longing for take-out after weeks of tomato soup, tomato salads, and tomato sauces, bring them back to the table with Twice-Baked Garlic and Tomato Soufflés. Whether you’re an iconoclastic cook looking to broaden your culinary horizons, or a tradition-minded home chef hoping to polish your prep skills while expanding your repertoire, Vegetables will become your essential go-to reference.

📒Vegetables First ✍ Ricardo Larrivee

Vegetables First PDF
✏Book Title : Vegetables First
✏Author : Ricardo Larrivee
✏Publisher : Appetite by Random House
✏Release Date : 2019-04-23
✏Pages : 256
✏ISBN : 9780525610465
✏Available Language : English, Spanish, And French

GET BOOK

✏Vegetables First Book Summary : 120 fresh, flavourful recipes that put vegetables first! Welcome to a celebration of the tastes, textures, colours, and possibilities that vegetables have to offer. These easy-to-follow, triple-tested recipes put vegetables front and centre, and let meat and fish play a supporting role. Discover delicious, bright dishes popping with colour (tomato and ricotta tartlets), full of comfort (squash and roasted vegetable lasagne), and ready to celebrate (Beauty and the Beet cocktail). With each recipe, Ricardo reinvents what vegetables can mean for the modern family, and always stays true to his philospophy: eat together, keep it simple, and make it tasty.

Jane Grigson S Vegetable Book PDF
✏Book Title : Jane Grigson s Vegetable Book
✏Author : Jane Grigson
✏Publisher : U of Nebraska Press
✏Release Date : 2007-04-01
✏Pages : 607
✏ISBN : 0803259948
✏Available Language : English, Spanish, And French

GET BOOK

✏Jane Grigson s Vegetable Book Book Summary : In Jane Grigson's Vegetable Book American readers, gardeners, and food lovers will find everything they've always wanted to know about the history and romance of seventy-five different vegetables, from artichokes to yams, and will learn how to use them in hundreds of different recipes, from the exquisitely simple ?Broccoli Salad? to the engagingly esoteric ?Game with Tomato and Chocolate Sauce.? Jane Grigson gives basic preparation and cooking instructions for all the vegetables discussed and recipes for eating them in every style from least adulterated to most adorned. This is by no means a book intended for vegetarians alone, however. There are recipes for ?Cassoulet,? ?Chicken Gumbo,? and even Dr. William Kitchiner's 1817 version of ?Bubble and Squeak? (fried beef and cabbage). ø Jane Grigson's Vegetable Book is a joy to read and a pleasure to use in the kitchen. It will introduce you to vegetables you've never met before, develop your friendship with those you know only in passing, and renew your romance with some you've come to take for granted. ø This edition has a special introduction for American readers, tables of equivalent weights and measures, and a glossary, which make the book as accessible to Americans as it is to those in Grigson's native England.

📒The Art Of Cooking ✍ Maestro Martino of Como

The Art Of Cooking PDF
✏Book Title : The Art of Cooking
✏Author : Maestro Martino of Como
✏Publisher : Univ of California Press
✏Release Date : 2005-01-03
✏Pages : 216
✏ISBN : 0520928318
✏Available Language : English, Spanish, And French

GET BOOK

✏The Art of Cooking Book Summary : Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini. The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of his time and place and guides the reader through the complexities of Italian and papal politics. Stefania Barzini's modernized recipes that follow the text bring the tastes of the original dishes into line with modern tastes. Her knowledgeable explanations of how she has adapted the recipes to the contemporary palate are models of their kind and will inspire readers to recreate these classic dishes in their own kitchens. Jeremy Parzen's translation is the first to gather the entire corpus of Martino's legacy.

📒On Vegetables ✍ Jeremy Fox

On Vegetables PDF
✏Book Title : On Vegetables
✏Author : Jeremy Fox
✏Publisher : Phaidon Press
✏Release Date : 2017-04-17
✏Pages : 320
✏ISBN : 071487390X
✏Available Language : English, Spanish, And French

GET BOOK

✏On Vegetables Book Summary : The highly anticipated cookbook from Jeremy Fox, the California chef who is redefining vegetable-based cuisine with global appeal Known for his game-changing approach to cooking with vegetables, Jeremy Fox first made his name at the Michelin-starred restaurant Ubuntu in Napa Valley. Today he is one of America's most talked-about chefs, celebrated for the ingredient-focused cuisine he serves at the Los Angeles restaurant, Rustic Canyon Wine Bar and Seasonal Kitchen. In his first book, Fox presents his food philosophy in the form of 160 approachable recipes for the home cook. On Vegetables elevates vegetarian cooking, using creative methods and ingredient combinations to highlight the textures, flavours, and varieties of seasonal produce and including basic recipes for the larder.

📒The Vegetable Butcher ✍ Cara Mangini

The Vegetable Butcher PDF
✏Book Title : The Vegetable Butcher
✏Author : Cara Mangini
✏Publisher : Workman Publishing
✏Release Date : 2016-04-19
✏Pages : 352
✏ISBN : 9780761184263
✏Available Language : English, Spanish, And French

GET BOOK

✏The Vegetable Butcher Book Summary : Winner, IACP Cookbook Awards for Single Subject and People's Choice. The skills of butchery meet the world of fresh produce in this essential, inspiring guide that demystifies the world of vegetables. In step-by-step photographs, “vegetable butcher” Cara Mangini shows how to break down a butternut squash, cut a cauliflower into steaks, peel a tomato properly, chiffonade kale, turn carrots into coins and parsnips into matchsticks, and find the meaty heart of an artichoke. Additionally, more than 150 original, simple recipes put vegetables front and center, from a Kohlrabi Carpaccio to Zucchini, Sweet Corn, and Basil Penne, to a Parsnip-Ginger Layer Cake to sweeten a winter meal. It’s everything you need to know to get the best out of modern, sexy, and extraordinarily delicious vegetables.