Vegetable Simple
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- Create Date：2021-04-21 03:31:01
- Update Date：2025-09-06
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- Author：Eric Ripert
- ISBN：B082S3439Y
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Summary
From one of the world's most renowned chefs， 110 accessible， plant-based recipes that bring out the beauty of vegetables， simply prepared。
Eric Ripert is the co-owner of the acclaimed restaurant Le Bernardin， and the winner of countless Michelin stars， well known for his exquisite， clean， seafood-centered 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 color and flavor to remain uncompromised。 Complete with gorgeous photos， this is a necessary guide for the way we eat today。
Eric Ripert is the co-owner of the acclaimed restaurant Le Bernardin， and the winner of countless Michelin stars， well known for his exquisite， clean， seafood-centered 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 color and flavor to remain uncompromised。 Complete with gorgeous photos， this is a necessary guide for the way we eat today。
Reviews
Jennifer
，
I received a free copy of this book through GoodReads giveaways in exchange for an honest reviewThis is a gorgeous cookbook！ Beautiful pictures， gorgeous cover。 And some tasty recipes for veggies！The only reason I give it 4 stars is because I think some of the ingredients might be a tad hard to track down in my area （without much of a drive/hunt）
Vicky
，
I love cookbooks。 Let’s get that out there first。 I love trying new recipes or even visiting old ones with new twists。 I am not a chef by any stretch of the imagination。 I am a simple home cook who likes trying out new things。 But I do not love reading a cookbook that even on the first page lists ingredients I’ve never heard of， can’t be found in my local stores， or are so expensive， I’d have to mortgage my home to afford them。 Unfortunately， that’s what some of the recipes in this book have。 Do I love cookbooks。 Let’s get that out there first。 I love trying new recipes or even visiting old ones with new twists。 I am not a chef by any stretch of the imagination。 I am a simple home cook who likes trying out new things。 But I do not love reading a cookbook that even on the first page lists ingredients I’ve never heard of， can’t be found in my local stores， or are so expensive， I’d have to mortgage my home to afford them。 Unfortunately， that’s what some of the recipes in this book have。 Don’t get me wrong， there are some amazing recipes in here， like: Flash-cured Cucumbers。 Aigo Boulido （Garlic soup）， Vegetable Pistou， and more。 I am eager to try them。 But…the first recipe was for Yuzu-citrus Popcorn。 I had to look up what Yuzu was （a Japanese citrus fruit） – and can only get it online。 There’s nothing like that where I live。 Or shichimi togarashi。 Most of the recipes are much simpler with easy-to-find ingredients that are affordable， and there are tons of beautiful color pictures to accompany the recipes。 Each recipe includes the list of ingredients， number of servings， and directions。 What they don’t include are the time it takes to prepare the dish or nutrient information。 For recipes that require special equipment， that is also listed。 I did like the Tips & Guidelines at the end as well as the Seasonal produce guide。 Those are really helpful。 And the book contains not just vegetable side-dishes， but main meals and desserts—all vegetable based—as well。 So…a balance of pluses and minuses in this book。 It would definitely fit in a kitchen of someone who loves “fancy” food， even though this is “Vegetable Simple”。 There are some really good recipes in here—actually a lot of them—but I wouldn’t purchase this for a simple cook without access to some higher-end ingredients。 I would， however， purchase it as a gift for foodie friends。 And I know I am going to enjoy trying some of these recipes for myself and my family。Disclaimer: Disclosure of Material: I received a final and/or advanced reader copy of this book with the hope that I will leave my unbiased opinion。 I was not required to leave a review， positive or otherwise， and my opinions are just that… My Opinions。 I am posting this in accordance with the Federal Trade Commission’s 16 CFR， Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising”。 My thanks to Goodreads and Random House for providing this book。 。。。more
Jay Gabler
，
Thank you Random House for the free book。 If you think recipes without meat are boring， check out this cookbook: it makes rabbit food as alluring as Jessica Rabbit。 Just take a cold shower before you do your grocery shopping。
Kristen
，
I have lost over 50 pounds since June of 2020 and have rediscovered vegetables in my healthy way of eating。 I was motivated to do this during the COVID pandemic lockdown and did it despite a knee problem that prevents heavy exercise or walking distances。So when I saw this book listed as a Goodreads Giveaway， I had to enter the contest and was delighted to win a copy。 This is a glorious cookbook！ The photos are tremendous and the recipes are indeed simple。 Many of them fit within my current eatin I have lost over 50 pounds since June of 2020 and have rediscovered vegetables in my healthy way of eating。 I was motivated to do this during the COVID pandemic lockdown and did it despite a knee problem that prevents heavy exercise or walking distances。So when I saw this book listed as a Goodreads Giveaway， I had to enter the contest and was delighted to win a copy。 This is a glorious cookbook！ The photos are tremendous and the recipes are indeed simple。 Many of them fit within my current eating plan。 It is enjoyable to sit down and actually read this cookbook rather than simply peruse the recipes。 The book actually engages the reader to continue as each recipe seems to build on the previous one。The layout is spectacular。 This book will go on my coffee table rather than on a shelf with my cookbook collection so that I can pick it up whenever a sit down。 Thanks so much for the opportunity to enjoy it！ （less） 。。。more
Jessica
，
This book is GORGEOUS， the pictures are so vivid and tasty looking I've been with my husband for 7 years and each year he eats a few more veggies and I'm so excited to have so many more delicious ideas for a healthier life。Thank you for the yummy veggies*won in a goodreads giveaway This book is GORGEOUS， the pictures are so vivid and tasty looking I've been with my husband for 7 years and each year he eats a few more veggies and I'm so excited to have so many more delicious ideas for a healthier life。Thank you for the yummy veggies*won in a goodreads giveaway 。。。more
Wendy
，
I received a copy of this book through Goodreads' book giveaway program。 Each recipe has a photograph of the dish and the photos are stunning。 The menus have few ingredients （letting the vegetables be the star）， but some ingredients will be difficult to find for those of us who live in rural areas。 Necessary equipment is listed， which is a wonderful idea。 Just reading the recipes makes me drool。 A wonderful addition to my home。 I received a copy of this book through Goodreads' book giveaway program。 Each recipe has a photograph of the dish and the photos are stunning。 The menus have few ingredients （letting the vegetables be the star）， but some ingredients will be difficult to find for those of us who live in rural areas。 Necessary equipment is listed， which is a wonderful idea。 Just reading the recipes makes me drool。 A wonderful addition to my home。 。。。more
Pamela Hovanec
，
I just received this lovely book today。 I can’t wait to eat off these pages！ Quick， healthy and colorful， flavorful veggies。 This book is put together very eloquently I read it at five I have read most of the recipes I read them a five now I just got to get the stuff and eat it I cannot wait thank you thank you thank you Eric Ripert！！！
Suzanne
，
Truly a gorgeous book， but I won't be cooking from it。 Some of the recipes are so simple that they're not really recipes。 （Cut a perfectly ripe tomato in half， season with salt and pepper and drizzle with a high quality olive oil。 Eat。）Nigel Parry's photos are the best part and they'll inspire readers to search out and eat seasonal vegetables。 But even if Eric Ripert tells me to eat zucchini noodles， I just don't wanna。Read it if you want to fall in love with produce， be inspired to eat simply a Truly a gorgeous book， but I won't be cooking from it。 Some of the recipes are so simple that they're not really recipes。 （Cut a perfectly ripe tomato in half， season with salt and pepper and drizzle with a high quality olive oil。 Eat。）Nigel Parry's photos are the best part and they'll inspire readers to search out and eat seasonal vegetables。 But even if Eric Ripert tells me to eat zucchini noodles， I just don't wanna。Read it if you want to fall in love with produce， be inspired to eat simply and put vegetables at the front of your meal and page through gorgeous full-page photos。I received a copy of this book from the publisher for review。 。。。more
Leah M
，
Thank you to NetGalley for providing me with a copy of this book。 I am offering my honest opinion voluntarily。I was intrigued by the idea of a book devoted solely to the preparation of vegetables by the chef of a Michelin-starred restaurant。 Before starting， I was half expecting the recipes to involve complicated lists of difficult-to-find ingredients， with impossible to follow directions that would be far past my skill level。 However， I was so pleasantly surprised to find that this really is a Thank you to NetGalley for providing me with a copy of this book。 I am offering my honest opinion voluntarily。I was intrigued by the idea of a book devoted solely to the preparation of vegetables by the chef of a Michelin-starred restaurant。 Before starting， I was half expecting the recipes to involve complicated lists of difficult-to-find ingredients， with impossible to follow directions that would be far past my skill level。 However， I was so pleasantly surprised to find that this really is a cookbook full of simple recipes featuring vegetables。The book starts out by explaining why vegetables are so important to the author， and closes with a quick guide about how to select and clean vegetables， with special emphasis on the seasons in which specific vegetables are available in the Northern Hemisphere。 There's such a variety of cultural influences in the recipes - Asian， Middle Eastern， European， and Latin American。 Nearly every ingredient listed can easily be found in my local supermarket， and the few that aren't can still be found easily by visiting an Asian supermarket。 Each recipe is preceded with a stunning photograph， giving me a visual idea of what to expect， and there were so many recipes that I bookmarked。 While vegetables are the star of the show， there are a few recipes featuring fruits as well， so there's a dessert section as well， and a few recipes for alcoholic beverages as well。 The recipes run the gamut from appetizers to dessert， with everything in-between， and makes me excited to pick up some ingredients and give these recipes a try。 It's perfect for everyone， including vegans and vegetarians。 。。。more
Alicia Bayer
，
This is a gorgeous gourmet cookbook that delivers exactly what it promises -- it's all veggies （though some are stretches， like popcorn and nuts） and the recipes are written refreshingly simply even when they are decidedly upscale。 There is a gorgeous photo for every recipe。 Most require few ingredients and let the produce shine， though sometimes exotic ingredients or specialty tools are required。 It will work well for vegetarians and vegans （something you can't always assume， since many chefs u This is a gorgeous gourmet cookbook that delivers exactly what it promises -- it's all veggies （though some are stretches， like popcorn and nuts） and the recipes are written refreshingly simply even when they are decidedly upscale。 There is a gorgeous photo for every recipe。 Most require few ingredients and let the produce shine， though sometimes exotic ingredients or specialty tools are required。 It will work well for vegetarians and vegans （something you can't always assume， since many chefs use copious animal products even in their vegetable recipes）， and for folks who are paleo， gluten free， etc。 for the most part。 No nutritional information is provided。I read a temporary digital ARC of this book via NetGalley。 。。。more
Jamie Jack
，
A Chef’s Ode to VegetablesAs a “mostly” vegetarian with aspirations to be vegan， I love me some good， simple recipes that star vegetables。 This is precisely what esteemed Le Bernardin chef Eric Ripert has delivered in this cookbook。 The photographs are gorgeous—shiny， colorful vegetables glistening with juices or oil—making you want to create and eat the food seen。 As promised by the title， the recipes are indeed simple， most only having a few ingredients—though you will have to make an effort t A Chef’s Ode to VegetablesAs a “mostly” vegetarian with aspirations to be vegan， I love me some good， simple recipes that star vegetables。 This is precisely what esteemed Le Bernardin chef Eric Ripert has delivered in this cookbook。 The photographs are gorgeous—shiny， colorful vegetables glistening with juices or oil—making you want to create and eat the food seen。 As promised by the title， the recipes are indeed simple， most only having a few ingredients—though you will have to make an effort to get some of them as they are not pantry staples， like a variety of good quality fresh olives or atypical vinegars。 Similarly， the preparations are relatively straightforward。 Above the ingredients， you'll find any special equipment needed。 Good knife skills or a food processor can replace some of the more unusual equipment， like a mandolin or mortar and pestle。 As one who has long enjoyed reading cookbooks like a book， I appreciated the chef's wonderfully written headnotes that give more insight into ingredients， preparation， or the recipe itself。 You'll find many of the usual vegetable recipe suspects here， like baba ganoush and tapenade， but you'll also find more unusual combinations like Warm Potato and Goat Cheese Parfaits and Grilled Corn， Elote Style。 What I love is that even though Eric Ripert is a world-renowned chef， he doesn't look down on things like frozen peas or canned chickpeas or hearts of palm， appreciating not only their convenience but also quality。 The book is loosely organized， going from appetizers to desserts。 In the introduction， the chef says this is intentional， as he needs you to simply flip through it and be inspired to create a simple menu based around vegetables。 I can say he has certainly inspired me， and I look forward to trying many of these delicious-sounding and beautiful-looking recipes where vegetables are the star。I received a free copy of this book， but that did not affect my review。My book blog: https://www。readingfanaticreviews。com 。。。more
Books & Basta
，
Thank you to Random House & Net Galley for my review copy。 Vegetable Simple， A Cookbook by Eric Ripert， elucidates culinary creativity with nourishing vegetables， providing 110 unpretentious everyday recipes。 This cookbook will be published in April 2021 and has already been named one of the best cookbooks of the year by Publishers Weekly。 The author includes professional tricks that enhance simple cooking processes， which yields a big difference in the end result。 Throughout， these recipes turn Thank you to Random House & Net Galley for my review copy。 Vegetable Simple， A Cookbook by Eric Ripert， elucidates culinary creativity with nourishing vegetables， providing 110 unpretentious everyday recipes。 This cookbook will be published in April 2021 and has already been named one of the best cookbooks of the year by Publishers Weekly。 The author includes professional tricks that enhance simple cooking processes， which yields a big difference in the end result。 Throughout， these recipes turn into an undeniable， satisfying sophistication on simple vegetables and flavors that work well together， including notes of fresh earth。 The New York-based， legendary photographer， Nigel Parry， adds an artistic dimension and an aesthetic appeal to this cookbook。 From start to finish， this compilation of recipes will inspire readers to savor the combination of ingredients in each dish。 Vegetable Simple is a restorative reminder for the essential pursuit of simple pleasures， offering perspective for the world to seem a little less grim in uncertain times by returning to the spirit of back to the basics。 。。。more
Sarah-Hope
，
Vegetable Simple: A Cookbook is what the title implies—a collection of very simple recipes for cooking vegetables。 The early recipes felt too simple: things I already knew how to make or could make without instruction。 The later recipes grow increasingly interesting without getting intimidatingly complex。 If you do a lot of vegetarian cooking already， this book may not teach you much that's new。 If you know someone making the switch to vegetarianism—or who simply wants to eat more， delicious veg Vegetable Simple: A Cookbook is what the title implies—a collection of very simple recipes for cooking vegetables。 The early recipes felt too simple: things I already knew how to make or could make without instruction。 The later recipes grow increasingly interesting without getting intimidatingly complex。 If you do a lot of vegetarian cooking already， this book may not teach you much that's new。 If you know someone making the switch to vegetarianism—or who simply wants to eat more， delicious vegetables—this book is exactly what's needed。I received a free electronic review copy of this book for review purposes from the publisher via NetGalley; the opinions are my own。 。。。more
Jessica
，
A gorgeous new cookbook by the brilliant Eric Ripert！ Don't be daunted by this highly acclaimed chef though， all of these recipes are simple enough for any level of home cook。 Short ingredient lists and simple instructions that highlight and elevate these glorious vegetables。 Thank you to Random House Publishing and NetGalley for allowing me to preview this cookbook。 My review is voluntary and all opinions are my own。 A gorgeous new cookbook by the brilliant Eric Ripert！ Don't be daunted by this highly acclaimed chef though， all of these recipes are simple enough for any level of home cook。 Short ingredient lists and simple instructions that highlight and elevate these glorious vegetables。 Thank you to Random House Publishing and NetGalley for allowing me to preview this cookbook。 My review is voluntary and all opinions are my own。 。。。more
Kristine Mckenna
，
Excellent Cookbook。 I love them， especially with new veggie recipes。 I have used most of these ingrédients， but fall in a rut where I cook similar recipes。 This is from a Chef at Le Bernadin， and I was so lucky to have eaten at the restaurant once。 Most of these recipes， if you have some cooking skills， you will do well with。 My favorite were Coconut Toasted， Baby Leak Potato Soup， Videla Onion Risotto， and Spicy Sautéed Shitakes。 Those were the more interesting to me to try， but most of the rec Excellent Cookbook。 I love them， especially with new veggie recipes。 I have used most of these ingrédients， but fall in a rut where I cook similar recipes。 This is from a Chef at Le Bernadin， and I was so lucky to have eaten at the restaurant once。 Most of these recipes， if you have some cooking skills， you will do well with。 My favorite were Coconut Toasted， Baby Leak Potato Soup， Videla Onion Risotto， and Spicy Sautéed Shitakes。 Those were the more interesting to me to try， but most of the recipes are not that difficult。 Imagine， a little practice， but most look absolutely delicious！ Thank you NetGalley and Eric Ripefert for an ARC of this book。 。。。more
Kaitlyn
，
I received this ebook from NetGalley in exchange for an honest review。I'm not a huge fan of the way this cookbook is laid out。 I think the introduction was a little too long and the recipe pages look like someone just pasted a picture into Word and then typed a recipe underneath。 That being said， the recipes look and sound really good and I will definitely be using the toasted coconut one along with some others！ I received this ebook from NetGalley in exchange for an honest review。I'm not a huge fan of the way this cookbook is laid out。 I think the introduction was a little too long and the recipe pages look like someone just pasted a picture into Word and then typed a recipe underneath。 That being said， the recipes look and sound really good and I will definitely be using the toasted coconut one along with some others！ 。。。more
Keith
，
I should start by admitting how big a fan I am of Chef Eric Ripert， having eaten his food on one memorable occasion and enjoyed his many television appearances over the years with the late Anthony Bourdain。 So， I was excited for the chance to read a book that might provide a deeper insight into his personality and culinary process。 However， I was also a little wary at the outset because far too frequently I have found that cookbooks by celebrity chefs can be shallow vanity projects not worthy of I should start by admitting how big a fan I am of Chef Eric Ripert， having eaten his food on one memorable occasion and enjoyed his many television appearances over the years with the late Anthony Bourdain。 So， I was excited for the chance to read a book that might provide a deeper insight into his personality and culinary process。 However， I was also a little wary at the outset because far too frequently I have found that cookbooks by celebrity chefs can be shallow vanity projects not worthy of time they require to digest。 Happily， Vegetable Simple rises far beyond that level。As Ripert himself admits in an introductory essay， a cookbook featuring vegetables might seem like a curious choice for someone who has built his career and reputation around cooking fish。 It is not strange at all， as it turns out， given his appreciation for the simplicity and beauty of well-executed plant-based dishes that he developed from cooking with his parents and grandparents as a boy growing up in France。 In fact， Ripert makes a passionate case that vegetables deserve to be central ingredients in their own right， a position that he has increasingly adopted in his own cooking。 His aim with this project is showcase the flavors and qualities of those products。Overall， Vegetable Simple does just that。 The book contains more than 100 separate recipes covering the gamut of courses from salads and appetizers to main dishes and desserts。 Just as comprehensive is the range of vegetables and fruits he includes， from the well-known （potatoes， carrots， zucchini， tomatoes） to the less common （rutabaga， endive， delicata squash）。 Before each recipe， he offers a brief description of what makes it special， as well as， in some cases， what his personal connection is to the dish。 These charming passages were almost too brief but provided great insight into just how much he loves his craft。 Each of the recipes is also beautifully illustrated with a color photograph of the finished dish。There are some real standouts among this collection， although I suspect that each reader will have their own list of which are the winners。 For me， the most appealing recipes tended to include the heartier courses， such as Mushroom Bolognese， Vietnamese Pho， Vegetable Pistou， Green Asparagus Tempura， and Warm Golden Beets， Aged Balsamic。 Honestly， though， I am not sure that there is a single recipe in the volume that I would not be happy to try at least once。 The only real criticism I have is that some of the preparation and cooking instructions seemed surprisingly involved; I guess “simple” can be a relative concept for an accomplished chef。 Nevertheless， this is a cookbook that I will enjoy using for a long time。 。。。more
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。 。。。more
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！ 。。。more
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！
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。 。。。more
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。 。。。more
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。 。。。more
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。 。。。more
Jenn Adams
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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。 。。。more
Janet
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Date reviewed/posted: November 9， 2020When 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， 2020When 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 vegetablesNAMED 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 🍅🥕🥔🍄🥑 。。。more
Reference
google book https://www.google.com/search?tbm=bks&q=Vegetable Simple
hathitrust digital library https://babel.hathitrust.org/cgi/ls?q1=Vegetable Simple&field1=ocr&a=srchls&ft=ft&lmt=ft
The British Library https://bll01.primo.exlibrisgroup.com/discovery/search?query=any,contains,Vegetable Simple&tab=LibraryCatalog&search_scope=Not_BL_Suppress&vid=44BL_INST:BLL01&lang=en&offset=0