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Alain Passard: The Art of Cooking with Vegetables Signed by Alain Passard 2012
USD300,00
Aproximadamente258,42 EUR
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Estado:
“The book is in very good condition. Interior is clean and tight.”
En muy buen estado
Libro que se ha leído y que no tiene un aspecto nuevo, pero que está en un estado excelente. No hay desperfectos visibles en la tapa y se incluye sobrecubierta, si procede, para las tapas duras. Todas las páginas están en perfecto estado, sin arrugas ni roturas y no falta ninguna. El texto no está subrayado ni resaltado de forma alguna, y no hay anotaciones en los márgenes. Puede presentar marcas de identificación mínimas en la contraportada o las guardas. Muy poco usado. Consulta el anuncio del vendedor para obtener más información y la descripción de cualquier posible imperfección.
- ¡Cómpralo ya!Alain Passard: The Art of Cooking with Vegetables Signed by Alain Passard 2012
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Envío:
USD6,13 (aprox. 5,28 EUR) USPS Media MailTM.
Ubicado en: Santa Monica, California, Estados Unidos
Entrega:
Entrega prevista entre el vie. 27 jun. y el mar. 1 jul. a 94104
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N.º de artículo de eBay:167525600153
Características del artículo
- Estado
- En muy buen estado
- Notas del vendedor
- “The book is in very good condition. Interior is clean and tight.”
- Type
- Cookbook
- Signed By
- Alain Passard
- Signed
- Yes
- Ex Libris
- No
- Narrative Type
- Nonfiction
- Features
- Signed
- Original Language
- French
- Country/Region of Manufacture
- United Kingdom
- Intended Audience
- Adults
- Inscribed
- No
- Edition
- Second Printing
- Vintage
- No
- ISBN
- 9780711233355
Acerca de este producto
Product Identifiers
Publisher
Quarto Publishing Group UK
ISBN-10
0711233357
ISBN-13
9780711233355
eBay Product ID (ePID)
111414213
Product Key Features
Book Title
Art of Cooking with Vegetables
Number of Pages
104 Pages
Language
English
Topic
Specific Ingredients / Vegetables, Vegetarian
Publication Year
2012
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
0.7 in
Item Weight
23.4 Oz
Item Length
9.1 in
Item Width
9 in
Additional Product Features
Intended Audience
Trade
Dewey Edition
23
Reviews
The recipes are distinctly innovative, full of unexpected combinations and complex flavours and Passard has elevated the simple vegetable to an ingredient that can stand up on its own. Combining his passion for fresh and seasonal ingredients and art, Passard has created a book that will change how many look at the humble vegetable., "A tome to take into the kitchen." - Wall Street Journal "If you're open to it, cooking from this book will change you. Quietly and surely." - The New York Times "It's a surprisingly slim book, an even 100 pages, but there are so many great ideas. Passard has the knack for making dishes that sound at the same time surprising and completely natural." - The Los Angeles Times, "If you're open to it, cooking from this book will change you. Quietly and surely." - The New York Times "It's a surprisingly slim book, an even 100 pages, but there are so many great ideas. Passard has the knack for making dishes that sound at the same time surprising and completely natural." - The Los Angeles Times, These 48 recipes offer unexpected combinations and complex flavour effects created with a few simple elements, Enter Alain Passard, the revered chef behind three-Michelin-starred veg-driven Paris restaurant L'Arpege. We worried his 'Th Art of Cooking with Vegetables' might be better left beautifying cour coffee tables. Nope, this is a tome to take into the kitchen. The recipes are easy to follow and streamlined. Peas and Pink Grapefruit with White Almonds immediately caught our eye and Peaches with Lemon and Saffron is what we'll be having when the fruit is ripe., The Art of Cooking with Vegetables is full of unusual recipes and flavour combinations and is illustrated with Alain's own food collages., First book by the chef and owner of L'Arpege, a restaurant in Paris which has retained three Michelin stars since 1996. Almost 50 recipes for seasonal fruits and vegetables, stylishly illustrated with Passard's own collages. For fans of Ottolenghi's 'Plenty'., Now you can re-create passard's recipes at home with his book the Art of Cooking With Vegetables, charmingly illustrated with a series of playful collages., 'Alain Passard, hats off to you! Not a nugget of bacon or dollop of duck fat anywhere, vegetables and fruits deftly handled. I've always thought that cooking with fruit is like acting with children and animals; Passard has proved me wrong. Splendid!', The recipes are distinctly innovative, full of unexpected combinations and complex flavours and Passard has elevated the simple vegetable to an ingredient that can stand up on its own. Combining his passion for fresh and seasonal infgredients and art, Passard has created a book that will change how many look at the humble vegetable., Enter Alain Passard, the revered chef behind three-Michelin-starred veg-driven Paris restaurant L'Arpege. We worried his 'The Art of Cooking with Vegetables' might be better left beautifying cour coffee tables. Nope, this is a tome to take into the kitchen. The recipes are easy to follow and streamlined. Peas and Pink Grapefruit with White Almonds immediately caught our eye and Peaches with Lemon and Saffron is what we'll be having when the fruit is ripe.
TitleLeading
The
Dewey Decimal
641.5636
Synopsis
Alain Passard is chef who astonished the food world in 2001 by removing red meat from his three-Michelin-starred Paris restaurant L'Arpege, and dedicating himself to cooking with vegetables, supplied exclusively from his own organic farm. Today L'Arpege 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, 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., Alain Passard is chef who astonished the food world in 2001 by removing red meat from his three-Michelin-starred Paris restaurant L'Arpge, and dedicating himself to cooking with vegetables, supplied exclusively from his own organic farm. Today L'Arpge 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, Alain Passard is chef who astonished the food world in 2001 by removing red meat from his three-Michelin-starred Paris restaurant L'Arpege, and dedicating himself to cooking with vegetables, supplied exclusively from his own organic farm. Today L'Arpege 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. Simple, and simply perfect.
LC Classification Number
TX837
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