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.
