Vegetable Simple: A Cookbook

Description

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. Cover Title Page Copyright Introduction Popcorn, Yuzu-Citrus Salt Spicy Plantain Chips Toasted Coconut Caramelized Walnuts Marinated Olives Hummus Baba Ganoush Caponata Toast Tapenade Flash-Cured Cucumbers Crudités “Aigo Boulido” Broth End of Summer Tomato “Tea” Mushroom Consommé Sweet Pea Soup Silky Broccoli Soup Tomato, Summer Squash Soup Baby Leek, Potato Soup Celery Root Soup Butternut Squash, Ginger, Turmeric Soup Butter Lettuce Salad Avocado Salad Endive Blue Cheese Salad Watermelon “Pizza” Melon “Au Porto” Coleslaw Couscous Tabbouleh Grated Carrot Salad Quinoa, Baby Spinach Salad Shaved Fennel, Parmesan Salad Israeli Couscous Salad Snap Pea Salad Fava Bean, Mint Salad Roasted Bell Pepper Salad Chickpea Salad Zucchini Linguine Romaine Caesar Gratin Warm Potato, Goat Cheese Parfaits Fluffy Basmati Rice Herb Falafel Vidalia Onion Risotto Chili Braised Lentils Cheese Polenta Cold Basil Pasta Salad Spaghetti Pomodoro Steamed Vegetable Dumplings Mushroom Bolognese Vegetable Lasagna Black Truffle Tartine Spicy Sautéed Shiitakes Baked Cremini, “Snail Butter” Roasted Portobellos Whole Roasted Maitake Morels à la Crème Black Truffle Quesadillas Tomato “Croque Sel” Breakfast Radish, Butter, Salt Hearts of Palm, Mustard Vinaigrette Summer Roll Blistered Shishito Peppers Whole Roasted Garlic Baby String Beans au Beurre Yukon Gold Potatoes, Butter, Chives Grilled Corn Elote Style Grilled Eggplant, Miso Sautéed Sweet Plantains Sautéed Pea Shoots Hong Kong Style Bok Choy, Soy-Ginger Vinaigrette Sautéed Broccolini Baked Sweet Potato Warm Golden Beets, Aged Balsamic Green Asparagus Tempura Poached Green Asparagus, Hollandaise Sauce Ferran Adrià Potato Foam Poached Daikon, Kimchi Broth Vegetable Pistou Stuffed Zucchini Flowers Vegetable Pot-au-Feu Vietnamese Pho Slow-Roasted Cauliflower Grandma’s Byaldi Herbes de Provence–Crusted Tomatoes Roasted Delicata Squash Baked Butternut Squash Roasted Carrots, Harissa Zucchini Pancakes Vegetable Panini Braised Leeks Ravigote Caramelized Braised Endive The Real Ratatouille Potato Tortilla Española Eggplant au Poivre Rösti Potatoes Curried Brussels Sprouts Spinach Gratin Soy-Glazed Red Cabbage Chou Farçi Rutabaga Gratin Matcha Pick-Me-Up Frosé Spiced Mulled Wine Everything Smoothie Baked Candied Apples Corn Cake, Blueberry Compote Cherry Clafoutis Frozen Espresso Soufflés Caramelized Pineapple Carrot Cake Chocolate Mousse Sticky Toffee Puddings Tips & Guidelines Seasonal Produce Guide Dedication Acknowledgments Other Titles About the Author