His reputation was built on an exquisite, exacting approach to cooking fish, but chef Eric Ripert of Le Bernardin in New York City is just as meticulous when it comes to vegetables. That shouldn’t scare you off, though. Vegetable Simple is, as its title implies, a primer for getting the best results in the kitchen with the fewest steps. We’re talking about blanched sugar snap peas dressed with buttermilk and Greek yogurt. Portobello mushrooms roasted with olive oil and herbs. Potatoes with butter and chives. Shishito peppers blistered and then strafed with salt. A baked sweet potato with crème fraîche. Fava beans with almonds and mint. In this book, “eat your vegetables” sounds less like a command and more like a come-hither.
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