Vegetable Simple: A Cookbook

Vegetable Simple: A Cookbook - Hardcover

$35.00
$35.00
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Vegetable Simple: A Cookbook
  • Vegetable Simple: A Cookbook
Vegetable Simple: A Cookbook - Hardcover

Vegetable Simple: A Cookbook - Hardcover

by Eric Ripert
$35.00
$35.00

Book Overview

NEW YORK TIMES BESTSELLER - From one of the world's most renowned chefs, 110 essential recipes that celebrate the beauty, simplicity, and elegance of vegetables

"The latest cookbook from the chef of Le Bernardin focuses on simple, but stunning recipes for seasonal produce. . . . What a delightful approach, especially with summer on the horizon."--The New York Times

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY PUBLISHERS WEEKLY

Eric Ripert is the chef and co-owner of the acclaimed restaurant Le Bernardin, and the winner of countless Michelin stars, well known for his exquisite, clean, seafood-centered cuisine. But lately, Ripert has found himself reaching for vegetables as his main food source--and doing so, as is his habit, with great intent and care.

In Vegetable Simple, Ripert turns his singular culinary imagination to vegetables: their beauty, their earthiness, their nourishing qualities, and the many ways they can be prepared. From vibrant Sweet Pea Soup to Fava Bean and Mint Salad, from warming Mushroom Bolognese to Roasted Carrots with Harissa, Eric Ripert articulates a vision for vegetables that are prepared simply, without complex steps or ingredients, allowing their essential qualities to shine and their color and flavor to remain uncompromised. Complete with gorgeous photos by renowned photographer Nigel Parry, this is a necessary guide for the way we eat today.
ISBN9780593132487
Author Eric Ripert
PublisherRandom House
GenreFood & cooking
FormatHardcover
PublishedApril 2021
LanguageENG- English
Pages256
Weight1.0 lb
Target AudienceAdults
Print SizeStandard Print

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Seafood Simple: A Cookbook

Seafood Simple: A Cookbook - Hardcover

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About Eric Ripert

Eric Ripert is the chef and co-owner of New York's internationally acclaimed seafood restaurant Le Bernardin, which has held three stars from the Michelin Guide since 2005 and has maintained a four-star rating from The New York Times for over 20 years. He is Vice Chairman of the board at City Harvest, the world's first and New York City's largest food rescue organization dedicated to feeding New Yorkers in need, as well as a recipient of the Legion d'Honneur, France's highest honor. He previously served as a regular guest judge on Bravo's Top Chef and hosted his own TV series from 2009 to 2015, Avec Eric, which has won Emmy and James Beard awards. Ripert is the author of six cookbooks, including The New York Times bestseller Vegetable Simple, as well as My Best: Eric Ripert, Avec Eric, On the Line, A Return to Cooking, and Le Bernardin: Four Star Simplicity, and a New York Times bestselling memoir, 32 Yolks: From My Mother's Table to Working the Line.

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