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Veggie lover chef inspired in new cookbook Beth Nieman Wait, what? The idea for writing his book “Vegetable Simple” was to highlight delicious vegetable flavors much as he has enjoyed doing for seafood in his New York restaurant, Le Barnardin, says the chef. “When I sat down and began to create this book, the realization dawned that the book had actually been inside me for a long time. It started, in fact, with my earliest experiences: dishes from my childhood, the kitchens of my mother and grandmothers, the gardens of my grandfathers, my yearlong sabbatical on a farm after military service, and, more recently, the recipes I have found myself reaching for again and again when entertaining guests or cooking for my family,” writes Chef Ripert. He notes that featuring more vegetables is a “growing trend, not only among chefs, but also among the wider food community and home cooks looking to incorporate healthy changes to their diet.”

New yorkUnited statesEric ripertLe barnardinCarlsbad public libraryChef ripertRoasted bell pepperGrilled corn elote styleMexican streetCarlsbad publicபுதியது யார்க்ஒன்றுபட்டது மாநிலங்களில்கார்ல்ஸ்பாட் பொது நூலகம்வறுத்த மணி மிளகுமெக்ஸிகன் தெருகார்ல்ஸ்பாட் பொது