Vegetables by 40 Great French Chefs by Patrick Mikanowski

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Thirty-five of France's most prominent chefs share recipes that will make even the most resistant vegetable snubber reach for a fork. The chefs—including pastry god Pierre Hermé, l'Arpège's elegant Alain Passard, and grande dame of Parisian cuisine Hélène Darroze—create eye-catching and satisfying recipes with vegetables ranging from spinach and broccoli to rhubarb and sweet peas, from leeks and beets to fennel and artichokes. Vegetables offers a fresh, new view of French culinary trends. Vegetables opens with a vegetable patch tour featuring Joël Thiébault, a respected French farmer who delivers his amazing produce to the doorsteps of prominent French foodies including cookbook maven Patricia Wells. Joël offers tips for growing your own produce or selecting the best vegetables at market, along with the history and nutritional properties of the featured vegetables.

About Patrick Mikanowski

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Patrick Mikanowski, an international food development and advertising consultant, is passionate about flavors. He trained as an art director and has traveled the world, meeting chefs and seeking out the best in food. He is the author of Uncooked, Tomate, and Patate, which was awarded Cookbook of the Year at the Gourmet Media World Festival. Lyndsay Mikanowski is a landscape designer with a university background in history, sociology, and anthropology. She is the coauthor of Uncooked, Tomate, and Patate. Grant Symon, a photographer from Scotland, is a specialist in advertising and design. His cover for Uncooked won the award for "Best Cookbook Cover" at the World Cookbook Awards in 2004.
Published May 9, 2006 by Flammarion. 176 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Vegetables by 40 Great French Chefs

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Better suited to the coffee table than the kitchen counter, this heavy, gorgeous volume is filled with photos of specialty vegetables grown by a certain kind of celebrity farmer popular in France. Fre

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Publishers Weekly

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French celebrity farmers are different from civilian farmers in that, instead of growing plain old radishes, say, they grow ""cherry belle"" radishes, and then hand them over to French celebrity chefs, who in turn make them into ""Spider Crabs in Cherry Belle Radish Jello, with a Pistou of Radish...

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