Vegetables. Flexitarian Recipes and Techniques from the Ferrandi School of Culinary Arts

Discover all the essential kitchen skills for cooking with vegetables—chop
shallots, peel and seed vegetables, clean mushrooms, master the brunoise dice
cut, turn an artichoke—more than 45 culinary techniques are explained in over
150 step-by-step illustrated instructions. Prepare 80 simple and sophisticated
flexitarian recipes— including Savory Cheesecake with Multicolored Tomatoes,
Belgian Endive and Ham Soufflé, Kohlrabi Tagine with Dried Fruits, and Pont-
Neuf Potatoes with Piquillo Ketchup— to brighten your meals and delight your
dinner guests.