Vegetable simple
(Book)
"Eric Ripert is the co-owner of the acclaimed restaurant Le Bernadin, and the winner of countless Michelin stars. He is well known for his exquisite, clean, seafood-centered cuisine, but now, in Vegetable Simple, he turns his singular culinary imagination to vegetables. 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 the 110 recipes in this book, Ripert brings out their beauty; their earthiness, their nourishing qualities, and the many ways they can be prepared. From his sweet pea soup to his watermelon pizza, from his fava bean and mint salad to his mushroom Bolognese and his 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. A gorgeous guide to the way we eat today"--
Notes
Ripert, E., & Parry, N. (2020). Vegetable simple. Frist edition. New York, NY, Random House.
Chicago / Turabian - Author Date Citation (style guide)Ripert, Eric and Nigel, Parry. 2020. Vegetable Simple. New York, NY, Random House.
Chicago / Turabian - Humanities Citation (style guide)Ripert, Eric and Nigel, Parry, Vegetable Simple. New York, NY, Random House, 2020.
MLA Citation (style guide)Ripert, Eric, and Nigel Parry. Vegetable Simple. Frist edition. New York, NY, Random House, 2020.
Record Information
| Last Sierra Extract Time | Apr 25, 2024 08:45:34 AM |
|---|---|
| Last File Modification Time | Apr 25, 2024 08:46:52 AM |
| Last Grouped Work Modification Time | Apr 25, 2024 08:45:41 AM |
MARC Record
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| 100 | 1 | |a Ripert, Eric,|e author. | |
| 245 | 1 | 0 | |a Vegetable simple /|c Eric Ripert; photographs by Nigel Parry. |
| 250 | |a Frist edition. | ||
| 264 | 1 | |a New York, NY :|b Random House,|c [2020] | |
| 264 | 4 | |c ©2020. | |
| 300 | |a 246 pages :|b color illustrations ;|c 27 cm | ||
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| 338 | |a volume|b nc|2 rdacarrier | ||
| 500 | |a Includes index. | ||
| 520 | |a "Eric Ripert is the co-owner of the acclaimed restaurant Le Bernadin, and the winner of countless Michelin stars. He is well known for his exquisite, clean, seafood-centered cuisine, but now, in Vegetable Simple, he turns his singular culinary imagination to vegetables. 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 the 110 recipes in this book, Ripert brings out their beauty; their earthiness, their nourishing qualities, and the many ways they can be prepared. From his sweet pea soup to his watermelon pizza, from his fava bean and mint salad to his mushroom Bolognese and his 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. A gorgeous guide to the way we eat today"--|c Provided by publisher. | ||
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