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William Ledeuil, chef of the Michelin-starred Ze Kitchen Galerie in Paris's Sixth Arrondissement, brings a bright fresh approach to preparing and consuming plants in this good looking book. (The French word vegetal refers to plants in general, not simply vegetables.)
Following a reference section that covers everything from algae and asparagus to rhubarb, strawberries, and watercress, Ledeuil groups his recipes by method of preparation. There are raw dishes, those which are steamed en papillote, and those which are roasted. There are soups, braises, and sautées,.
And the chef obliges with dishes that seem unfamiliar and appealing at the same time: daikon carpaccio in an apple-sesame vinaigrette; beet gazpacho with strawberries and cilantro; baby turnips with radicchio and watercress; chestnut broth with almond milk and miso.
Many good ideas presented with casual style.
Hardcover. Color photographs throughout.