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When one of the great culinary imaginations turns to daily, vegetable-centric fare, you can expect wonderful things. Here, Eric Ripert, the acclaimed chef of New York’s Michelin 3-star Le Bernardin, offers more than 100 recipes that focus on simple execution without sacrificing great flavor.
Start a party by serving popcorn dusted with yuzu-citrus salt and spicy plantain chips. Learn to make a fresh pea soup for spring and a butternut squash, ginger and turmeric soup for fall. Summer’s a great time to be playful with watermelon “pizza,” and a rutabaga gratin is the comfort food you need to take the edge of a cold winter night.
Each recipe is accompanied by a full-page photograph revealing how to make the most of the simple elegance of this food.
Hardcover. Color photographs throughout.