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Vegetable simple / Eric Ripert ; photographs by Nigel Parry.

Ripert, Eric, (author.). Parry, Nigel, (photographer.).

Available copies

  • 1 of 2 copies available at Sage Library System.

Current holds

0 current holds with 2 total copies.

Summary:

"Eric Ripert is the co-owner of the acclaimed restaurant Le Bernadin, and the winner of countless Michelin stars. He is well known for his exquisite, clean, seafood-centered cuisine, but now, in Vegetable Simple, he turns his singular culinary imagination to vegetables. 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 the 110 recipes in this book, Ripert brings out their beauty; their earthiness, their nourishing qualities, and the many ways they can be prepared. From his sweet pea soup to his watermelon pizza, from his fava bean and mint salad to his mushroom Bolognese and his 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. A gorgeous guide to the way we eat today." --Provided by publisher.
Location Call Number / Copy Notes Barcode Shelving Location Circulation Modifier Age Hold Protection Active/Create Date Status Due Date
Baker County Library 641.65 .R588v 2020 (Text) 37814003347771 NON-FICTION - NEW Book None 05/10/2021 Available -
The Dalles Wasco County Library 641.65 RIP (Text) 33892006657226 NEW BOOKS New/High Demand None 04/21/2021 Checked out 10/15/2021

Record details

  • ISBN: 9780593132487
  • Physical Description: 246 pages : color illustrations ; 26 cm
  • Edition: First edition.
  • Publisher: New York : Random House, [2020]

Content descriptions

General Note:
Includes index.
Summary, etc.:
"Eric Ripert is the co-owner of the acclaimed restaurant Le Bernadin, and the winner of countless Michelin stars. He is well known for his exquisite, clean, seafood-centered cuisine, but now, in Vegetable Simple, he turns his singular culinary imagination to vegetables. 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 the 110 recipes in this book, Ripert brings out their beauty; their earthiness, their nourishing qualities, and the many ways they can be prepared. From his sweet pea soup to his watermelon pizza, from his fava bean and mint salad to his mushroom Bolognese and his 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. A gorgeous guide to the way we eat today." --Provided by publisher.
Subject: Cooking (Vegetables)
Genre: Cookbooks.
Recipes.

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