Book Review — Vegetable Simple: A Cookbook by Eric Ripert

From one of the world’s most renowned chefs, 110 essential recipes that bring out the beauty of vegetables, simply prepared.

Eric Ripert is the co-owner of the acclaimed restaurant Le Bernadin, and the winner of countless Michelin stars. He is well known for his exquisite, clean, seafood-centered cuisine, but now, in Vegetable Simple, he turns his singular culinary imagination to vegetables. 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 the 110 recipes in this book, Ripert brings out their beauty; their earthiness, their nourishing qualities, and the many ways they can be prepared. From his sweet pea soup to his watermelon pizza, from his fava bean and mint salad to his mushroom Bolognese and his 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. A gorgeous guide to the way we eat today.

Rating: 4/5

I really enjoyed the layout and simplicity of many of these recipes. The title explains exactly what this book entails. Ripert’s book really opens up the world of easy vegetable side dishes and main courses. He includes recipes that don’t require many ingredients nor a lot of prep or supplies. He also explains techniques in an accessible way. I was pleasantly surprised that there was a desert section at the end too!

There is a deep appreciation for vegetables and the ways they can be enjoyed. I can’t wait to see a copy of this book in person because the digital copy doesn’t do the pictures justice. I appreciated how there was a list of produce by season at the end of the book.

My one critique is that the recipes don’t seem to be divided into any clear sections other than the deserts at the end and a random part where multiple mushroom dishes were listed. I personally would have found more value if they were arranged by salads, soups, appetizers, main courses, and deserts or maybe type of produce such as all the gratin or all the mushroom recipes are next to each other.

Have you read this book? What are your thoughts? I’d love to know!

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