Vegetable Simple: A Cookbook
NEW YORK TIMES BESTSELLER • From one of theworld’s most renowned chefs, 110 essential recipes that celebratethe beauty, simplicity, and elegance of vegetables“The latest cookbook from the chef of Le Bernardinfocuses on simple, but stunning recipes for seasonal produce. . . .What a delightful approach, especially with summer on thehorizon.”—The New York TimesNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BYPUBLISHERS WEEKLY Eric Ripert is the chef and co-owner of the acclaimed restaurantLe Bernardin, and the winner of countless Michelin stars, wellknown for his exquisite, clean, seafood-centered cuisine. Butlately, Ripert has found himself reaching for vegetables as hismain food source—and doing so, as is his habit, with great intentand care.In Vegetable Simple, Ripert turns his singular culinaryimagination to vegetables: their beauty, their earthiness, theirnourishing qualities, and the many ways they can be prepared. Fromvibrant Sweet Pea Soup to Fava Bean and Mint Salad, from warmingMushroom Bolognese to Roasted Carrots with Harissa, Eric Ripertarticulates a vision for vegetables that are prepared simply,without complex steps or ingredients, allowing their essentialqualities to shine and their color and flavor to remainuncompromised. Complete with gorgeous photos by renownedphotographer Nigel Parry, this is a necessary guide for the way weeat today.