Vegetable Simple: A Cookbook

Vegetarian cooking has gained popularity in the past few decades, but vegetarianism is not a new phenomenon. Ripert, chef and co-owner of New York restaurant Le Bernardin and author of books such as 32 Yolks, presents a new collection of meals that offer fresh twists on classic techniques. Each recipe includes photographs by Nigel Parry of the dish finished or in progress, as well as step-by-step instructions with a brief history or overview of the recipe, including personal notes from the author. None of the recipes, such as roasted portobellos or slow-roasted cauliflower, are overly complicated, but the blend of ingredients and cooking methods makes these simple vegetarian dishes elegant and appealing to any home cook. Desserts such as baked candied apples and carrot cake round out the book. Ripert also includes instructions for purchasing and storing vegetables, along with a chart of when vegetables are in season.