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Vegetable Simple: A Cookbook

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From one of the world's most renowned chefs, 110 essential recipes that bring out the beauty of vegetables, simply prepared. Eric Ripert is the co-owner of the acclaimed restaurant Le Bernadin, and the winner of countless Michelin stars. He is well known for his exquisite, clean, seafood-centered cuisine, but now, in Vegetable Simple, he turns his singular culinary imaginat From one of the world's most renowned chefs, 110 essential recipes that bring out the beauty of vegetables, simply prepared. Eric Ripert is the co-owner of the acclaimed restaurant Le Bernadin, and the winner of countless Michelin stars. He is well known for his exquisite, clean, seafood-centered cuisine, but now, in Vegetable Simple, he turns his singular culinary imagination to vegetables. Lately, Ripert has found himself reaching for vegetables as his main food source--and doing so, as is his habit, with great intent and care. In the 110 recipes in this book, Ripert brings out their beauty; their earthiness, their nourishing qualities, and the many ways they can be prepared. From his sweet pea soup to his watermelon pizza, from his fava bean and mint salad to his mushroom Bolognese and his roasted carrots with harissa, Eric Ripert articulates a vision for vegetables that are prepared simply, without complex steps or ingredients, allowing their essential qualities to shine and their color and flavor to remain uncompromised. A gorgeous guide to the way we eat today.


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From one of the world's most renowned chefs, 110 essential recipes that bring out the beauty of vegetables, simply prepared. Eric Ripert is the co-owner of the acclaimed restaurant Le Bernadin, and the winner of countless Michelin stars. He is well known for his exquisite, clean, seafood-centered cuisine, but now, in Vegetable Simple, he turns his singular culinary imaginat From one of the world's most renowned chefs, 110 essential recipes that bring out the beauty of vegetables, simply prepared. Eric Ripert is the co-owner of the acclaimed restaurant Le Bernadin, and the winner of countless Michelin stars. He is well known for his exquisite, clean, seafood-centered cuisine, but now, in Vegetable Simple, he turns his singular culinary imagination to vegetables. Lately, Ripert has found himself reaching for vegetables as his main food source--and doing so, as is his habit, with great intent and care. In the 110 recipes in this book, Ripert brings out their beauty; their earthiness, their nourishing qualities, and the many ways they can be prepared. From his sweet pea soup to his watermelon pizza, from his fava bean and mint salad to his mushroom Bolognese and his roasted carrots with harissa, Eric Ripert articulates a vision for vegetables that are prepared simply, without complex steps or ingredients, allowing their essential qualities to shine and their color and flavor to remain uncompromised. A gorgeous guide to the way we eat today.

41 review for Vegetable Simple: A Cookbook

  1. 4 out of 5

    Bonnie DeMoss

    Vegetable simple is a lovely cookbook with gorgeous pictures that provides recipes for vegetables that can be done often in the simplest and freshest ways. My favorite so far is the romaine caesar gratin, where you actually broil the parmesan on the top of the romaine before serving. Ingenious idea. I also want to try the Vidalia Onion Risotto and Vegetable Lasagna. In the summer when garden tomatoes are available I plan to try Tomato Croque Sel. There are a few recipes that are not as simple as Vegetable simple is a lovely cookbook with gorgeous pictures that provides recipes for vegetables that can be done often in the simplest and freshest ways. My favorite so far is the romaine caesar gratin, where you actually broil the parmesan on the top of the romaine before serving. Ingenious idea. I also want to try the Vidalia Onion Risotto and Vegetable Lasagna. In the summer when garden tomatoes are available I plan to try Tomato Croque Sel. There are a few recipes that are not as simple as the title implies, but overall this book uses recipes with fresh ingredients and simple methods to help you prepare wonderful and healthy food. I received a free copy of this book from the publishers via Netgalley. My review is voluntary.

  2. 4 out of 5

    Janet

    Date reviewed/posted: November 9, 2020 When life for the entire universe and planet turns on its end and like everyone else you "have nothing to do" while your place of work is once again closed and you are continuing to be in #COVID19 #socialisolation as the #secondwave is upon us, superspeed readers like me can read 300+ pages/hour, so yes, I have read the book … and many more today. I requested and received a temporary digital Advance Reader Copy of this book from #NetGalley, the publisher and Date reviewed/posted: November 9, 2020 When life for the entire universe and planet turns on its end and like everyone else you "have nothing to do" while your place of work is once again closed and you are continuing to be in #COVID19 #socialisolation as the #secondwave is upon us, superspeed readers like me can read 300+ pages/hour, so yes, I have read the book … and many more today. I requested and received a temporary digital Advance Reader Copy of this book from #NetGalley, the publisher and the author in exchange for an honest review. From the publisher, as I do not repeat the contents or story of books in reviews, I let them do it as they do it better than I do 😸. From one of the world’s most renowned chefs, 110 essential recipes that celebrate the beauty, simplicity, and elegance of vegetables NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY PUBLISHERS WEEKLY Eric Ripert is the chef and co-owner of the acclaimed restaurant Le Bernardin, and the winner of countless Michelin stars, well known for his exquisite, clean, seafood-centred cuisine. But lately, Ripert has found himself reaching for vegetables as his main food source—and doing so, as is his habit, with great intent and care. In Vegetable Simple, Ripert turns his singular culinary imagination to vegetables: their beauty, their earthiness, their nourishing qualities, and the many ways they can be prepared. From vibrant Sweet Pea Soup to Fava Bean and Mint Salad, from warming Mushroom Bolognese to Roasted Carrots with Harissa, Eric Ripert articulates a vision for vegetables that are prepared simply, without complex steps or ingredients, allowing their essential qualities to shine and their colour and flavour to remain uncompromised. Complete with gorgeous photos by renowned photographer Nigel Parry, this is a necessary guide for the way we eat today. The first time my parent's PSW cooked them asparagus for dinner, she did not know how to cook it so she boiled it .... for AN HOUR. This book surprised me by being by M. Ripert as he is the ocean-food chef extraordinaire. But this book is amazing - great ideas for what many would call side dishes that could easily be the star of the meal: that fava bean and mint salad is calling my name!!! As always, I try to find a reason to not rate with stars as I simply adore emojis (outside of their incessant use by "🙏-ed Social Influencer Millennials/#BachelorNation survivors/Tik-Tok and YouTube Millionaires/snowflakes etc. " on Instagram and Twitter... Get a real job, people!) so let's give it 🍅🥕🥔🍄🥑

  3. 5 out of 5

    Sascha

    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 a 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.

  4. 5 out of 5

    Meghan

    This book was received as an ARC from Random House Publishing Group - Random House in exchange for an honest review. Opinions and thoughts expressed in this review are completely my own. I am well familiar with Chef Eric Ripert as a reoccurring judge on Top Chef and familiar with his restaurant Le Bernardin. Even though he is a world renown seafood chef, it was surprising to me that his latest cookbook was starring vegetables as the main course. But, when I opened the book and saw the most innova This book was received as an ARC from Random House Publishing Group - Random House in exchange for an honest review. Opinions and thoughts expressed in this review are completely my own. I am well familiar with Chef Eric Ripert as a reoccurring judge on Top Chef and familiar with his restaurant Le Bernardin. Even though he is a world renown seafood chef, it was surprising to me that his latest cookbook was starring vegetables as the main course. But, when I opened the book and saw the most innovative recipes I have ever seen, I knew I was in for a real treat. I am trying to incorporate more vegetables into my diet and this is a creative way to get them in. All of the recipes look delicious but I really want to try the Romaine Gratin and the Potato Leek Soup. I know this will be a future candidate for our future cooking demo. We will consider adding this title to our TX Non-Fiction collection at our library. That is why we give this book 5 stars.

  5. 5 out of 5

    Brenda

    With fresh ingredients, simple is often best. This is the theme throughout the book including the recipes, a few of which use ingredients many of us do not have on hand due to geographical locations and climate. However, most are seasonally obtainable. The recipes themselves are very simple and lovely. Highlighting "lowly" vegetables is a fabulous idea...and why not? Eric Ripert has always been one of my favourite chefs. I have all but one of his books. His forte is seafood but I am so glad of hi With fresh ingredients, simple is often best. This is the theme throughout the book including the recipes, a few of which use ingredients many of us do not have on hand due to geographical locations and climate. However, most are seasonally obtainable. The recipes themselves are very simple and lovely. Highlighting "lowly" vegetables is a fabulous idea...and why not? Eric Ripert has always been one of my favourite chefs. I have all but one of his books. His forte is seafood but I am so glad of his foray into vegetables! Some of the recipes are so simple they hardly seem recipes such as Flash-Cured Cucumbers. One can certainly create simple yet refined dishes. I've made several recipes similar to those in this book but there were new ones, too. Today I am inspired to make Caramelized Walnuts (often make caramelized nuts but this is different) and Chickpea Salad (oh, my, what a flavour profile!). In future I will make many others including Marinated Olives, Shaved Fennel and Parmesan Salad (what a combination!); Roasted Bell Pepper Salad; Romaine, Caesar Gratin; Warm Potato, Goat Cheese Parfaits; Vidalia Onion Risotto; Black Truffle Tartine (live part time in truffle country in Europe); Spicy Sauteed Shitakes; Grilled Corn Elote Style; Stuffed Zucchini Flowers (this recipe contains a few differences from mine...can taste them already!); Braised Leeks Ravigote and Frozen Espresso Souffles. Some may SEEM from the titles to be posh (and a few are) but the vast majority are not. They are also not technically challenging. Ripert also shares tips at the end. The photography is nearly edible! This book ought to fulfill anyone's vegetable food cravings...many delightful flavours and textures here. You do not need to be an experienced cook to make these recipes. I love how Ripert uses ingredients and techniques to enhance flavour and elevate the ordinary to extraordinary. My sincere thank you to Random House Publishing Group and NetGalley for providing me with an ARC of this superb book in exchange for an honest review. Much appreciated.

  6. 4 out of 5

    Tracy

    I must admit I was a bit intimidated by the name Eric Ripert on the cover of this book, but I've been trying to incorporate more veggie based dishes into my cooking repertoire so I thought I would give it a shot, if just for some inspiration. However, as the title states, these recipes for the most part, truly ARE simple. There are a very few ingredients which might be a bit challenging for the average home chef to source, but the actual processes should not pose a problem for anyone with basic I must admit I was a bit intimidated by the name Eric Ripert on the cover of this book, but I've been trying to incorporate more veggie based dishes into my cooking repertoire so I thought I would give it a shot, if just for some inspiration. However, as the title states, these recipes for the most part, truly ARE simple. There are a very few ingredients which might be a bit challenging for the average home chef to source, but the actual processes should not pose a problem for anyone with basic skills. The recipes are clear and concise, the pictures are art, and if I'm honest, Chef Ripert had me at "Garlic Soup". Thank you so much to NetGalley and Random House for providing me with an ARC in return for my honest opinions, and thank you to Chef Ripert for making me hungry.

  7. 5 out of 5

    Johanna Sawyer

    You had me at this gorgeous cover! The cookbook is simple and houses some vivid pictures of cooked vegetables. What did I like? Anyone loving vegetables will absolutely adore this picturesque cookbook. Seriously yummy looking recipes of every type of vegetable imagined. All in a simple recipe. From the coleslaw to grated carrot salad...you will be amazed. Would I recommend or buy? Vegans or vegetarians will absolutely love this simple but amazing cookbook. From blending to mandoline to soups thi You had me at this gorgeous cover! The cookbook is simple and houses some vivid pictures of cooked vegetables. What did I like? Anyone loving vegetables will absolutely adore this picturesque cookbook. Seriously yummy looking recipes of every type of vegetable imagined. All in a simple recipe. From the coleslaw to grated carrot salad...you will be amazed. Would I recommend or buy? Vegans or vegetarians will absolutely love this simple but amazing cookbook. From blending to mandoline to soups this makes a fun but universal cookbook. I would definitely recommend and would love to own a paper copy. I received a complimentary copy to read and voluntarily left a review! Five stars!

  8. 5 out of 5

    Jenn Adams

    The title says it all. Lots of the recipes in here are VERY simple (e.g. baking a sweet potato) but you're getting access to the technique used at home by the lovely Eric Ripert. Ranging from side dishes to vegetarian versions of usually meat-y favorites, this is a cookbook nearly anyone could find a way to utilize. More of a celebration of vegetables than an attempt at advocating for fully vegetarian meals or diets. Lots of inspiration from cultures around the world. Thanks to Edelweiss and the The title says it all. Lots of the recipes in here are VERY simple (e.g. baking a sweet potato) but you're getting access to the technique used at home by the lovely Eric Ripert. Ranging from side dishes to vegetarian versions of usually meat-y favorites, this is a cookbook nearly anyone could find a way to utilize. More of a celebration of vegetables than an attempt at advocating for fully vegetarian meals or diets. Lots of inspiration from cultures around the world. Thanks to Edelweiss and the publisher for this eARC in exchange for my honest review.

  9. 4 out of 5

    Ann Marie

    A special thanks to NetGalley and Random House Publishing for the ARC for this wonderful cookbook. I absolutely love vegetables and these are recipes from by Eric Ripert who has a Michelin Star so look no further especially if you LOVE these simple but delicious recipes for beautiful vegetables cooked in a myriad of ways and done rather easily and I easily give it 5 stars! Delightful and Delicious!

  10. 5 out of 5

    Katie

  11. 4 out of 5

    Kaitlyn Dodson-Hamilton

  12. 5 out of 5

    Melanie

  13. 5 out of 5

    Frances

  14. 5 out of 5

    Joris

  15. 5 out of 5

    Andrea

  16. 5 out of 5

    Rebecca Read

  17. 4 out of 5

    bailey

  18. 5 out of 5

    Angela lensink

  19. 5 out of 5

    Kelly Woznik

  20. 5 out of 5

    Patrick Duffy

  21. 4 out of 5

    Sharon

  22. 4 out of 5

    Kelly

  23. 5 out of 5

    Ariel Lo

  24. 5 out of 5

    Deby Beran

  25. 4 out of 5

    Lynn Demsky

  26. 4 out of 5

    Frederick Rotzien

  27. 4 out of 5

    Daria

  28. 5 out of 5

    Kye Cantey

  29. 5 out of 5

    Bettye Short

  30. 5 out of 5

    Mia Pia (mia.pia.reads IG)

  31. 5 out of 5

    Sam

  32. 4 out of 5

    Nancy Adams

  33. 5 out of 5

    Lena

  34. 4 out of 5

    Amy Wigand

  35. 5 out of 5

    Linda

  36. 5 out of 5

    Silvanna

  37. 4 out of 5

    Kim Ellis

  38. 4 out of 5

    Lorran

  39. 5 out of 5

    V

  40. 5 out of 5

    Lydia Wallace

  41. 5 out of 5

    Bailey S.

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