description
|  | |
Guy Martin responds eloquently to the heightened emphasis on achieving a more healthy and balanced cuisine where Vegetables are far more than a mere accompaniment to meat and fish entrees. Inventive, inspiring and easy to prepare, Martin's recipes restore vegetables to their rightful place at the table.
Martin draws upon his experience as chef of Le Grand Vefour, the historic three-star Parisian restaurant, to provide more than 200 delicately flavored and original recipes. He encourages savory associations, such as Steamed Chicory with Applesauce and Brussels Sprouts with Quince in Cream. He evokes the tastes of his childhood with Oven-Baked Lettuce and Stuffed Cabbage. He translates memories of his travels into Vegetable Tempura and White Cabbage Salad with Bananas. And then there are his surprising desserts -- Creme Brulee with Artichokes, Turnip Tarte Tain...
Each recipe in Vegetables -- from starters and soups, to main dishes and desserts -- provides another inspiration to rediscover and redefine the place of vegetables at the table. As Guy Martin writes in his preface to the book:
"This book has the taste of my childhood and of discovery, of gardens and fields, the birthplace of flowers, fruit and vegetables.... For it is nature that urges me to transmit my love, my technique and my pleasure. It has the taste of curious pleasures and of travel. A singular array of recipes, at the same time simple and fast, varied and original. Made here as at home, for loved ones.
"A compilation of scents, flavors, colors -- here is the open book, modern and delicate, of well-being and blossoming."
| |
table of contents
Spring
Starters
Main Dishes
Preserve
Desserts
Summer
Starters
Soups
Main Dishes
Preserves
Desserts
Autumn
Starters
Soup
Main Dishes
Preserve
Desserts
Winter
Starters
Soup
Main Dishes
Desserts
ISBN: 1931605-05-X
Price: $36.00
Shipping:
Add to Cart |
