Vegetable Simple

分類:

  ★旗下餐廳被列為「世界50強最佳餐廳」之一,全球知名主廚艾瑞克.里貝特的110道必備食譜,帶你享用蔬菜的美味、純粹與優雅。

  ★出版者周刊譽為「年度最佳烹飪書之一」

  艾瑞克.里貝特(Eric Ripert)是紐約曼哈頓知名餐廳Le Bernardin的主廚兼聯合創辦人,獲頒米其林星級榮耀的他,以其精緻美味的海鮮餐點聞名,然而,最近里貝特轉而以蔬菜為其餐點的主角,創造出一道道佳餚。

  在本書中,里貝特用他的想像力將蔬菜化成各式各樣、讓人意想不到的可口菜色,不僅能品嚐到蔬菜的美味、萃取到蔬菜的營養,還能享受到蔬菜最純粹的滋味。沒有複雜的烹調步驟、也沒有特殊的獨門秘方,里貝特僅僅運用蔬菜的特性,彼此相映,迸發出精采的花火,做出豌豆湯、蠶豆薄荷沙拉、蘑菇肉醬及哈里薩辣醬佐蘿蔔等色彩鮮豔又美味的料理。

  此外,這本烹飪書的料理照片皆由《Elle》等時尚雜誌選用的攝影大師尼格爾.帕里(Nigel Parry)拍攝,實用之餘,還具美學鑑賞的價值。

  From one of the world’s most renowned chefs, 110 essential recipes that celebrate the beauty, simplicity, and elegance of vegetables

  “The latest cookbook from the chef of Le Bernardin focuses on simple, but stunning recipes for seasonal produce. . . . What a delightful approach, especially with summer on the horizon.”—The New York Times

  NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY PUBLISHERS WEEKLY

  Eric Ripert is the chef and co-owner of the acclaimed restaurant Le Bernardin, and the winner of countless Michelin stars, well known for his exquisite, clean, seafood-centered cuisine. But 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 Vegetable Simple, Ripert turns his singular culinary imagination to vegetables: their beauty, their earthiness, their nourishing qualities, and the many ways they can be prepared. From vibrant Sweet Pea Soup to Fava Bean and Mint Salad, from warming Mushroom Bolognese to 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. Complete with gorgeous photos by renowned photographer Nigel Parry, this is a necessary guide for the way we eat today.