Alain Passard is chef who astonished the food world in 2001 by removing red meat from his three-Michelin-starred Paris restaurant LArpege & dedicating himself to cooking with vegetables supplied exclusively from his own organic farm. Today LArpege is widely acknowledged as one of the worlds great restaurants while its visionary owner has inspired a new generation of chefs. Here is a collection of forty-eight wonderful recipes illustrated with Alain Passards own joyful collages. Ranging through the year the recipes include: * Asparagus pear lemon & sorrel in April & May * Peas pink grapefruit almond & thyme in July & August * Beetroot blackberry sage & lavender in September & October * Red potatoes red chicory sage lemon & nutmeg in December & January. The Art of Cooking with Vegetables is made up of unexpected combinations complex flavours created with a few simple elements a passion for fresh & seasonal ingredients. Simple & simply perfect.