NEW YORK TIMES BESTSELLER • 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.
Ripert, the chef at Michelin-starred Le Bernardin, follows his 2016 memoir 32 Yolks with an excellent celebration of the vegetable dishes that have sustained him since childhood. Known for his seafood, Ripert bestows equal elegance and care to plant-based recipes, most of which call for few ingredients and focus on techniques that heighten a singular essence. A two-minute rest in salt enhances the flavor and texture of small cucumbers. Celery root is roasted whole, the flesh pureed with milk, butter, salt and pepper, then served in its hollowed-out bulb. Throughout, the close-up photos by Nigel Parry elevate Ripert's work to edible art forms. Vanilla-flecked caramel makes baked apples glisten, and the crispness of asparagus tempura is visually undeniable. For the latter, the chef shares pro secrets: use cake flour and sparkling water for the batter, and add sesame oil to the canola frying oil. His expertise extends to shopping for vegetables, and he urges cooks to touch and smell before they buy and, ideally, to shop for what's in season a day or two before it's used. This stunning, thoughtful guide to cooking with vegetables will delight home cooks.