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4.03 AVERAGE
4.03 AVERAGE
Unless you eat a plant-based diet, you may consider vegetables just as the side dishes to fill in next to whatever meat and starch you’re having. Eric Ripert’s Vegetable Simple elevates vegetables to the stars of the meal, but simple stars with simple preparation so that the flavor of the vegetable is enhanced–not overwhelmed.
Vegetable Simple is filled with beautiful photographs of tantalizing vegetable meals. As I read over the pages, stopping on a halved juicy tomato that has been baked with an herbes de provence crust, I am thinking of summer and how a freshly picked tomato will taste with this simple preparation. The mushroom bolognese in a nest of tagliatelle. And can you imagine the taste of Watermelon Pizza with olives, feta and mint? Vidalia Onion Risotto? Vegetable Lasagna where the noodle are zucchini. There are so many delicious-sounding recipes like Eggplant Au Poivre for those of us who would once order the meat version whenever possible.
Besides the chapters devoted to vegetables, Ripert has also included some of his favorite beverages and desserts. Summertime will definitely contain Frosé–frozen rosé. And Cherry Clafoutis, a fresh cherry custard dessert!
I highly recommend Vegetable Simple for everyone who is already eating a plant-based diet as well as those who want to incorporate more vegetables into their diet. This cookbook will certainly demonstrate one of the easier and tastier ways to do it. Also, the recipes will definitely enhance the repertoire of vegetarian cooks.
I received an ARC in exchange for an honest review.
Vegetable Simple is filled with beautiful photographs of tantalizing vegetable meals. As I read over the pages, stopping on a halved juicy tomato that has been baked with an herbes de provence crust, I am thinking of summer and how a freshly picked tomato will taste with this simple preparation. The mushroom bolognese in a nest of tagliatelle. And can you imagine the taste of Watermelon Pizza with olives, feta and mint? Vidalia Onion Risotto? Vegetable Lasagna where the noodle are zucchini. There are so many delicious-sounding recipes like Eggplant Au Poivre for those of us who would once order the meat version whenever possible.
Besides the chapters devoted to vegetables, Ripert has also included some of his favorite beverages and desserts. Summertime will definitely contain Frosé–frozen rosé. And Cherry Clafoutis, a fresh cherry custard dessert!
I highly recommend Vegetable Simple for everyone who is already eating a plant-based diet as well as those who want to incorporate more vegetables into their diet. This cookbook will certainly demonstrate one of the easier and tastier ways to do it. Also, the recipes will definitely enhance the repertoire of vegetarian cooks.
I received an ARC in exchange for an honest review.
I really enjoyed the layout and simplicity of many of these recipes. The title explains exactly what this book entails. Ripert's book really opens up the world of easy vegetable side dishes and main courses. He includes recipes that don't require many ingredients nor a lot of prep or supplies. He also explains techniques in an accessible way. I was pleasantly surprised that there was a desert section at the end too!
There is a deep appreciation for vegetables and the ways they can be enjoyed. I can't wait to see a copy of this book in person because the digital copy doesn't do the pictures justice. Also, I appreciated how there was a list of produce by season at the end of the book.
My one critique is that the recipes don't seem to be divided into any clear sections other than the deserts at the end and a random part where multiple mushroom dishes were listed. I personally would have found more value if they were arranged by salads, soups, appetizers, main courses, and deserts or maybe type of produce such as all the gratin or all the mushroom recipes are next to each other.
There is a deep appreciation for vegetables and the ways they can be enjoyed. I can't wait to see a copy of this book in person because the digital copy doesn't do the pictures justice. Also, I appreciated how there was a list of produce by season at the end of the book.
My one critique is that the recipes don't seem to be divided into any clear sections other than the deserts at the end and a random part where multiple mushroom dishes were listed. I personally would have found more value if they were arranged by salads, soups, appetizers, main courses, and deserts or maybe type of produce such as all the gratin or all the mushroom recipes are next to each other.
Truly a gorgeous book, but I won't be cooking from it. Some of the recipes are so simple that they're not really recipes. (Cut a perfectly ripe tomato in half, season with salt and pepper and drizzle with a high quality olive oil. Eat.)
Nigel Parry's photos are the best part and they'll inspire readers to search out and eat seasonal vegetables. But even if Eric Ripert tells me to eat zucchini noodles, I just don't wanna.
Read it if you want to fall in love with produce, be inspired to eat simply and put vegetables at the front of your meal and page through gorgeous full-page photos.
I received a copy of this book from the publisher for review.
Nigel Parry's photos are the best part and they'll inspire readers to search out and eat seasonal vegetables. But even if Eric Ripert tells me to eat zucchini noodles, I just don't wanna.
Read it if you want to fall in love with produce, be inspired to eat simply and put vegetables at the front of your meal and page through gorgeous full-page photos.
I received a copy of this book from the publisher for review.
informative
fast-paced
I received this ebook from NetGalley in exchange for an honest review.
I'm not a huge fan of the way this cookbook is laid out. I think the introduction was a little too long and the recipe pages look like someone just pasted a picture into Word and then typed a recipe underneath. That being said, the recipes look and sound really good and I will definitely be using the toasted coconut one along with some others!
I'm not a huge fan of the way this cookbook is laid out. I think the introduction was a little too long and the recipe pages look like someone just pasted a picture into Word and then typed a recipe underneath. That being said, the recipes look and sound really good and I will definitely be using the toasted coconut one along with some others!
informative
inspiring
Thank you to NetGalley for providing me with a copy of this book. I am offering my honest opinion voluntarily.
I was intrigued by the idea of a book devoted solely to the preparation of vegetables by the chef of a Michelin-starred restaurant. Before starting, I was half expecting the recipes to involve complicated lists of difficult-to-find ingredients, with impossible to follow directions that would be far past my skill level. However, I was so pleasantly surprised to find that this really is a cookbook full of simple recipes featuring vegetables.
The book starts out by explaining why vegetables are so important to the author, and closes with a quick guide about how to select and clean vegetables, with special emphasis on the seasons in which specific vegetables are available in the Northern Hemisphere.
There's such a variety of cultural influences in the recipes - Asian, Middle Eastern, European, and Latin American. Nearly every ingredient listed can easily be found in my local supermarket, and the few that aren't can still be found easily by visiting an Asian supermarket. Each recipe is preceded with a stunning photograph, giving me a visual idea of what to expect, and there were so many recipes that I bookmarked.
While vegetables are the star of the show, there are a few recipes featuring fruits as well, so there's a dessert section as well, and a few recipes for alcoholic beverages as well. The recipes run the gamut from appetizers to dessert, with everything in-between, and makes me excited to pick up some ingredients and give these recipes a try. It's perfect for everyone, including vegans and vegetarians.
I was intrigued by the idea of a book devoted solely to the preparation of vegetables by the chef of a Michelin-starred restaurant. Before starting, I was half expecting the recipes to involve complicated lists of difficult-to-find ingredients, with impossible to follow directions that would be far past my skill level. However, I was so pleasantly surprised to find that this really is a cookbook full of simple recipes featuring vegetables.
The book starts out by explaining why vegetables are so important to the author, and closes with a quick guide about how to select and clean vegetables, with special emphasis on the seasons in which specific vegetables are available in the Northern Hemisphere.
There's such a variety of cultural influences in the recipes - Asian, Middle Eastern, European, and Latin American. Nearly every ingredient listed can easily be found in my local supermarket, and the few that aren't can still be found easily by visiting an Asian supermarket. Each recipe is preceded with a stunning photograph, giving me a visual idea of what to expect, and there were so many recipes that I bookmarked.
While vegetables are the star of the show, there are a few recipes featuring fruits as well, so there's a dessert section as well, and a few recipes for alcoholic beverages as well. The recipes run the gamut from appetizers to dessert, with everything in-between, and makes me excited to pick up some ingredients and give these recipes a try. It's perfect for everyone, including vegans and vegetarians.