OP: The Art of Cooking Vegetables

Frances Lincoln Limited, 2012. Hardcover. Near Fine. Second printing. Alain Passard (1956– ), a native of Brittany and an artist at his core, discovered early on that cuisine was largely performance. Training and developing his skills and credentials under such icons as Alain Senderens in his kitchen at L’Archestrate, Passard absorbed the importance of colors, shapes, aromas, and textures as vital supporting elements of flavor.  In 1986, Passard bought L’Archastrate from Senderens and changed its name to L’Arpège. The emphasis was a rich, vegetable-dominated menu. To supply his restaurant with what he needed, and to retain full control of his ingredients, he established biodynamic kitchen gardens in various French regions, giving him an enviable ability to have the best—in the right season and when it was needed.  This is a cookbook elegantly and simply presented in a way only a truly experienced chef can achieve. The instructions are concise and easy to follow but come from the mind o