by Eric Ripert
First published 2021
Eric Ripert, chef and co-owner of Le Bernardin restaurant, presents his approach to vegetable cookery in this collection of 110 recipes. The Michelin-starred chef, known for his seafood cuisine, has shifted his focus to vegetables as his primary food source. Ripert applies his culinary skills to showcase vegetables through uncomplicated preparation methods that preserve their natural qualities. The cookbook features dishes like Sweet Pea Soup, Fava Bean and Mint Salad, Mushroom Bolognese, and Roasted Carrots with Harissa. Each recipe emphasizes straightforward techniques without complex steps or ingredient lists. The book aims to let vegetables maintain their color and flavor through simple cooking approaches. Photographer Nigel Parry provides images throughout the collection. This New York Times bestseller offers home cooks a framework for preparing seasonal produce with the same care and intention that Ripert brings to his restaurant kitchen.
Genres: cooking, food, cookbooks, food-and-drink
Vibes: cozy, intimate, thought-provoking
Tropes: straightforward, uncomplicated
256 pages · Hardcover · Random House