Vegetable Simple: A Cookbook: A Cookbook

My son is a chef and said it was an excellent reference

Vegetable Simple by Eric Ripert exudes a love for flavorful, in-season vegetables. The recipes are straightforward and easily reproduced at home. There is a sprinkling of more complicated recipes for gourmet enthusiasts. I was a bit intimidated by the artistic presentation of the dishes in the book. However, when I read the recipes and realized that we already cook like this in my home, I was hooked!Nigel Parry photographed the dishes for Vegetable Simple. The photographs are absolutely stunning. I hope this sets the bar for cookbook photography everywhere. I pre-ordered the physical book. I cannot wait to hold it in my hands and look at the full-page photography!Some of the most interesting parts of Vegetable Simple are Eric Ripert’s personal stories. Food is a natural part of our lives. A taste or smell can evoke memories from childhood, a vacation, or time spent with family. These beautiful bits made it feel like I was having a conversation with Eric and sharing in his personal food journey.I am an average home cook who loves good food. My 14-year-old daughter is a pescetarian, and I adore exploring new recipes with her. We love growing our own produce and eating fresh from the garden. My finished dishes do not look as elegant as Eric Ripert’s works of art. I can live with that as long as they taste as good!Each recipe includes a personal note from the author, a full-page photograph of the finished product, equipment needed, and clear directions. I was intrigued to find recipes and techniques that I have never heard of—for example, Flash-Cured Cucumbers.I picked three recipes from the book to try: Roasted Cauliflower, Flash-Cured Cucumbers, and Aigo Boulido Broth (Garlic Soup).Recipes I Made:Flash-cured Cucumbers – I am a huge fan of cucumbers. This is a simple technique that adds just the right amount of salty flavor. One area where this cookbook shines is letting the home cook in on professional secrets to make our lives easier and tastier.Roasted Cauliflower – I usually think of cauliflower as rather bland, so I was really excited to try this dish. The cauliflower was moist and delicious. I didn’t get the charred bits on mine in the roasting process, and I see this as a great excuse to try again! I loved the shichimi togarashi seasoning. It was unexpected and flavorful. I will definitely make this dish again!Aigo Boulido Broth (Garlic Soup) – This is a dish I would have never thought of on my own. We put it into mugs and sipped it like a hot tea. Mmmmm! Delicious! It is best warm. Once it cooled, the taste was stronger and slightly bitter. Vegetable Simple describes it as a refreshing soup that French farmers enjoy after a long day in the fields. I can definitely see that, and I will surely be making this again. I may experiment with other combinations as well. I wonder what basil and garlic would taste like?I saved the garlic cloves and used them in a fish dish later that evening. Waste not, want not!More Recipes I want to try from Vegetable Simple: Grated Carrot Salad Chickpea Salad Cold Basil Pasta Salad Steamed Vegetable Dumplings Grilled Eggplant Miso Sauteed Pea Shoots Hong Kong Style Bok Choy with Soy-Ginger Vinaigrette Corn Cake with Blueberry Compote Frozen Espresso Souffles Sticky Toffee Puddings and so many more!How Does this Cookbook Measure Up?This is the checklist that I use to evaluate a cookbook. You can use this as a quick reference to see if this cookbook is right for you.Features I Look for in a Cookbook: Delicious Recipes - ✅ Recipes are Easy to Follow - ✅ Inspires Me to Cook - ✅ Beautiful Photography - ✅ Gorgeous pictures! Pictures of Every Recipe - ✅ Easy to Find Ingredients - Mostly Nutritional Information for Every Recipe - None Number of Servings for Every Recipe - ✅ Personal Stories (share your heart) - ✅ Recipe and Ingredient Index - ✅ Metric Conversion Chart - None Substitution Chart - NoneSource:I received a free digital copy of Vegetable Simple at my request in exchange for an honest review. I pre-ordered the physical book because I must own this book!

Ich bin koche beruflich und habe mittlerweile Regale voller unterschiedlicher Bücher.Um so mehr habe ich mich auf des Buch von Eric Ripert gefreut.Kurz zur Erinnerung - Riperts Restaurant Le Bernardin in NYC ist mit drei Sternen im Guide MichIelin ausgezeichnet. Die Kombination aus dieser Tatsache und einem Buch über Gemüseküche hatte mein Interesse geweckt! Wer nun auf interessante Gemüsezubereitungen hofft, wird mehr als bitter enttäuscht.So etwas als Rezepte oder sogar als Kochbuch zu deklarieren, grenzt schon an Dreistigkeit!Ich kann mir nicht vorstellen, dass man selbst als blutigster Anfänger mit diesem Buch etwas anfangen kann. Wer in aller Welt braucht ernsthaft ein Kochbuch für geröstete Kokosflocken, Kopfsalat, Gemüsesticks, einen unfassbar langweiligen Karottensalat oder Kartoffeln mit Butter -nur um ein paar Highlights zu nennen. Da spuckt mir eine kurze Suchanfrage im Internet wesentlich aufregendere Gerichte aus.Kurzum: Das Buch heißt zwar Vegetable simple, aber da hat es sich jemand viel zu einfach gemacht.Der einzige Stern geht übrigens an das wirklich gut gemachte Cover.

A somewhat dull recipe book, in both content and layout

Very easy vegetable recipes. I've already cooked from the recipes!