Vegetable Simple by Eric Ripert
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Web ID: 143524467 reviews
Simple is best
Anyone who has encountered Eric Ripert through media knows of his modesty and quiet charm, and anyone fortunate enough to have dined at his restaurants (not yet, fingers crossed!) could reasonably expect any cookbook he would produce to reflect the author’s character and expertise. This beautiful cookbook does both. The recipes work; Ripert himself says it best: “...my goal is to showcase their natural flavors and qualities, so simplicity is key. Keeping the recipes in this book easy and uncomplicated allows me to serve a variety of them at once with minimal effort.” If you want cheffy flourish and recipes that take hours to prepare, this is not the book for you. If discovering the simple pleasure of a vegetable-forward meal that doesn’t require giving your life over to the kitchen, this is it. A special nod to the photographer Nigel Parry. Inspiring for sure, as we assuredly do eat with our eyes first.
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Customer review from barnesandnoble.com
There's no one better
Eric Ripert is one of the great chefs in the world. His take on vegetables is impossible to ignore. While he could've done a book befitting his skill level, instead he wrote a cookbook with recipes that, as the title plainly says, are simple to prepare. That's the beauty of this book for a book that's beautiful in many ways.
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Customer review from barnesandnoble.com
Simplicity in cooking
At last, a recipe book that actually have simple ingredients that you will have in your home, and easy to fix. Grandma's Byaldi was delicious and a super hit at a pot-luck dinner. The simple display made everyone think it took hours to do. This is one cookbook that will get a lot of use.
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Customer review from barnesandnoble.com
Stunningly beautiful!!
Jam packed with gorgeous photos and amazingly delicious vegetable recipes. When produce is this fresh it only requires a few herbs and seasonings and voila sheer perfection!
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Customer review from barnesandnoble.com
Fabulous!
I have been looking to add more vegetables into my diet recently. I was pleased to received this book in exchange for an honest review by Netgalley and Random House. My first impression when flipping through the recipes in this book was how delicious everything looked, and next, how simple the recipes truly are and simply let the vegetables shine. There aren't many recipes I won't be trying. So far I have tried the Slow-Roasted Cauliflower, Grated Carrot Salad, Baked Cremini "Snail Butter", Steamed Vegetable Dumplings, and Roasted Portobellos. Every single recipe has been true to the name of the book and has been simple to create and absolutely delicious and successful. I can't wait to try more. This book has me feeling enthusiastic about vegetable dishes which is one endorsement that I often struggle with. I highly recommend this book.
Customer review from barnesandnoble.com
great reference
This cookbook is not just vegetables. There are other recipes also. Nothing fancy , but just reading Ripert's descriptions will make you want to prepare every dish in here. I don't believe this cookbook is intended to be any replacement for your Good Housekeeping Cookbook or such. But, it is a great cookbook. Simple recipes that one can mix and match to make a meal. I recommend.
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Customer review from barnesandnoble.com
it's all there in the title
Vegetable Simple by Eric Ripert. That is the essence of this cookbook and of all the recipes enclosed therein. Ripert is a Michelin-starred chef at New York City’s Le Bernardin. He was born and raised in France, became a traditionally trained French chef, and now he’s written a cookbook that celebrates vegetables in their most pure, delicious form. Ripert is known for his seafood recipes. Le Bernardin is known for fish, and Ripert confesses that fish is his passion. But he’s been spending time lately studying vegetables, remembering the fresh produce from his summers in Provence, the colors and flavors bursting through with every bite. And he wants to take what he’s learned as a professional chef and find ways to bring forward those bright flavors though recipes that highlight the best of these ingredients without asking too much time or energy of the cook. These are the recipes he makes at home for his family and friends, and now he’s opening up his home kitchen to the rest of us. With recipes for appetizers and snacks, sides, mains, and even desserts, Ripert uses simple processes and the freshest produce he can find to create these elegant recipes that emphasize flavor and health as well as heartiness and beauty. The recipes are as simple as a perfectly ripe tomato, cut in half, seasoned and covered in olive oil to a hollandaise sauce served over poached asparagus. There is a simple baked sweet potato as well as a Vietnamese Pho with almost 2 dozen ingredients for the broth and garnish. There are the vegetable recipes you expect to see—Baba Ganoush, Cole Slaw, Israeli Couscous Salad, Ratatouille, and Carrot Cake. But there are also surprises like the End of Summer Tomato “Tea,” Chickpea Salad, Vidalia Onion Risotto, Chili, Spaghetti Pomodoro, Black Truffle Quesadillas, Ferran Adria Potato Foam, and Sticky Toffee Pudding. While many of these vegetable dishes seem simplistic, they are based on decades of work in professional chefs, recommendations from chefs around the world, the rustic French vegetable dishes of Ripert’s childhood, and the inspiration of local farmer’s markets. All of these come together to inspire a collection of recipes that will satisfy the appetites of those who choose to be vegetarian or vegan, those wanting to add more produce to their diets for their own health or for that of the planet, and for those who simply come to the table hungry and want the best tasting food they can get. I love this gorgeous short cookbook, and if I have any complaint, it’s the choice to omit an index at the end. But otherwise, the honesty of the recipes, the beauty of the photography, and the sophistication of the flavors draw me in and make me want to try a bunch of these beautiful recipes and make them staples in my kitchen. (And not just the one for Chocolate Mousse. But definitely the one for Chocolate Mousse.) Egalleys for Vegetable Simple were provided by Random House Publishing Group through NetGalley, with many thanks.
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Customer review from barnesandnoble.com