The Art of Cooking with Vegetables
By: Alain Passard
In my years living in France, I was always most inspired by Alain Passard. His restaurant “L’Arpege” is a place I spent my rent money on more than once. He used to cook everything, from duck to bass to tomatoes, but has since limited himself uniquely to vegetables. These recipes are quirky and the thoughts sparse and simple. I have cooked many dishes where the combinations lingered beautifully in my mind. Fun. Like a chef’s coloring book that a home cook can follow.