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 advance review digital copy of this book from Random House via Netgalley. My review is voluntary.
This book will be released April 20, 2021.
ABOUT THE AUTHOR
Eric Ripert is the chef and co-owner of the New York restaurant Le Bernardin, which holds three Michelin stars and has maintained a four-star rating from The New York Times for more than two decades. He is vice chairman of the board of City Harvest, a New York-based food rescue organization, as well as a recipient of the Legion d’Honneur, France’s highest honor. He serves as a regular guest judge on Bravo’s Top Chef and is the host of his own TV series, Avec Eric, which has won Emmy and James Beard awards. Ripert is the author of five cookbooks—My Best: Eric Ripert, Avec Eric, On the Line, A Return to Cooking, and Le Bernardin: Four Star Simplicity—and a New York Times bestselling memoir, 32 Yolks.