Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Vegetable Simple: A Cookbook

Vegetable Simple: A Cookbook

Ripert, Eric
Parry, Nigel

Hardcover

Cookbooks GeneralFruits & VegetablesVegetarian

Publisher Price: $35.00

ISBN10: 0593132483
ISBN13: 9780593132487
Publisher: Random House
Published: Apr 20 2021
Pages: 256
Weight: 2.25
Height: 0.90 Width: 7.60 Depth: 10.10
Language: English
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.

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