This new Vegetable Simple cookbook by Eric Ripert was recently published by Appetite by Random House.
I love the idea of how simple this book aims to be, it is about vegetables and that is pretty much it; most of the recipes intend to be simple and take to much time.
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 color and flavor to remain uncompromised. Complete with gorgeous photos by renowned photographer Nigel Parry, this is a necessary guide for the way we eat today.
I made one of the recipes from the book, Zucchini Linguine on page 74, a simple, healthy dish.
You can get the cookbooks online from Amazon and other bookstores throughout the country.
By: Richard Wolak