Les Legumes
Vegetable Recipes from the Market Table
Will be published approx. on 4. January 2018
Book
Paperback/Softback
256 pages
978-0-9968635-1-3 (ISBN)
Description
Pascale Beale's latest culinary treat, Les Legumes: Vegetable Dishes from the Market Table, (the third in the Market Table series) revels in cooking with vegetables throughout the seasons. Grouped by key ingredients in 12 chapters, with stunning full-page photos, delightful anecdotes, practical tips, and uncomplicated recipes that work every time, Les Legumes, transforms vegetable dishes into the highlight of any meal. The book is a compendium of more than 110 healthy, tempting plant-based dishes, brimming with vibrant hues, innovative ingredients and creative flavor combinations, from the simple yet striking tomato-avocado flowers, an ethereal zucchini cappuccino, a sublimely fresh fennel salad with Asian pears, to flavor packed main courses such as a fragrant eggplant curry with caramelized onions and tomatoes, a mouth-watering asparagus and mushroom quiche or a show-stopping spring pea, fava bean and roasted tomato tart.
More details
Series
Language
English
Place of publication
CA
United States
Target group
Interest Age: From 16 years
Product notice
With flaps
Illustrations
Color photos throughout
Dimensions
Height: 279 mm
Width: 234 mm
ISBN-13
978-0-9968635-1-3 (9780996863513)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
Surrounded by a family passionate about food, wine and the arts, Pascale Beale grew up in England and France where she was trained in classical French culinary techniques by her
grandmother, and in classic Proven'al cooking by her mother. With a deep-rooted love for cooking at an early age, and later encouraged and inspired by her friendships with Julia Child, Michel Richard and Alain Giraud, she founded Pascale's Kitchen in 1999, a Santa Barbara, California-based cooking school solely devoted to the fusion arts of California-Mediterranean cuisine.
In addition to being a highly sought-after guest chef at events throughout California, and a favorite presenter and lecturer at wineries in Santa Barbara and Santa Ynez Valley, Pascale is a regular contributor to Edible Santa Barbara magazine and has been published in Food and Home, Santa Barbara Magazine, 805 Living, Carpinteria Magazine, Coastal View News, and Santa Barbara Seasons.
Pascale is author of the four-volume Mediterranean-influenced cookbook series, A Menu for All Seasons: Spring, Summer, Autumn, and Winter as well as the highly acclaimed Recipes From the Market Table series, including Salade, Les Fruits and Les L'gumes. Ms. Beale also publishes The Market Table, a farm-to-table blog located at www.pascaleskitchen.com, a foodie's favorite website where her many book titles, select housewares, and gourmet food products are available.
Pascale lives with her family in Santa Barbara, California.
grandmother, and in classic Proven'al cooking by her mother. With a deep-rooted love for cooking at an early age, and later encouraged and inspired by her friendships with Julia Child, Michel Richard and Alain Giraud, she founded Pascale's Kitchen in 1999, a Santa Barbara, California-based cooking school solely devoted to the fusion arts of California-Mediterranean cuisine.
In addition to being a highly sought-after guest chef at events throughout California, and a favorite presenter and lecturer at wineries in Santa Barbara and Santa Ynez Valley, Pascale is a regular contributor to Edible Santa Barbara magazine and has been published in Food and Home, Santa Barbara Magazine, 805 Living, Carpinteria Magazine, Coastal View News, and Santa Barbara Seasons.
Pascale is author of the four-volume Mediterranean-influenced cookbook series, A Menu for All Seasons: Spring, Summer, Autumn, and Winter as well as the highly acclaimed Recipes From the Market Table series, including Salade, Les Fruits and Les L'gumes. Ms. Beale also publishes The Market Table, a farm-to-table blog located at www.pascaleskitchen.com, a foodie's favorite website where her many book titles, select housewares, and gourmet food products are available.
Pascale lives with her family in Santa Barbara, California.
Content
Foreword
Introduction
Asparagus
Grilled Asparagus with Prosciutto and Goat Cheese
Asparagus Wraps with Cucumber, Cilantro, Feta and Yogurt
Asparagus Crostini with Chanterelles and Herbed Ricotta
Spring Asparagus and English Pea Soup
Roasted Asparagus with Buffalo Mozzarella, and Nutty Herbs
Shaved Asparagus, Broccolini and Farro Salad
Grilled Vegetable Salad with Asparagus, Corn and Zucchini
Asparagus and Red Onion Tart
White and Green Asparagus with Poached Lemon Tarragon Chicken
Beets and Radishes
Radishes with Salt, Butter, and Baguettes
Radish, Olive and Watercress Salad with Lemon Yogurt Vinaigrette
Red Raw Beet Salad with Pomegranates and Herb-Nut Gremolata
Saut'ed Radish, Cucumber, Apple Salad
Roasted Baby Beets with Blood Oranges and Chive Vinaigrette
Daikon, Watermelon Radish and Beets with Nut Mustard Vinaigrette
Salt Roasted Beets with Mackerel and Spiced Onions
Roasted Beets, Butternut Squash and Red Onions with Zesty Parsley Pesto
Chiogga Beets with Salmon, Dill, and Cr'me Fraiche
Brussels Sprouts, Cauliflower, and Dark Leafy Greens
Silky Cauliflower Curry Soup with Crispy Shaved Brussels Sprouts
Roasted kale and Brussels Sprouts with Dates and Pecans
Warm Cauliflower and Wilted Spinach Salad
Persimmon, Apple and Shaved Brussels Sprouts Salad with Nut Mustard Vinaigrette
Grilled Brussels Sprouts Salad with Wild Mushrooms, Lemon and Herbs
Multi-Colored Chard, Purple Kale and Grape Salad
Roasted Spiced Cauliflower with Yogurt Herb Sauce
Spring Cauliflower Risotto with Kale Pesto
Cauliflower and Onion Gratin
Crispy Kale and Caramelized Onion Phyllo Tourte
Succulent Slow Roasted Kale Wrapped Salmon
Carrots
Carrot and Leek Soup with Zesty Shallots
Red Carrot and Radish Salad with Toasted Nut Vinaigrette
Shaved Multi Colored Carrot Salad
Lentils du Puy and Carrot Salad
Trio of Carrot Pur'es
Roasted Acorn Squash with Carrot "Fries"
Roasted White Fish with Citrus Carrot Pur'e and Shaved Carrots
Clay Pot Chicken with Carrots, Shallots and Lemon
Eggplant
Warm Japanese Eggplant and Pomegranate Salad
Roasted Eggplant "Crostini" with Tomatoes and Olives
Baked Purple Eggplant with Green Onions
Eggplant and Tomato Accordion
Roasted Eggplant Stuffed with Roasted Chicken and Forbidden Rice
Ratatouille Strudel
Roasted Eggplant Curry with Caramelized Onions and Tomatoes
Endives & Fennel
Chilled Fennel, Cucumber and Herb Soup
Endives and Smoked Salmon "Boats"
Fennel, Endive and Cara Cara Orange Salad
Endives, Apple and Fennel Salad with Haricots Verts
Shaved Fennel Salad with Asian Pears and Lime Vinaigrette
Braised Endives
Endives, Spinach and Mushroom Gratin
Roasted Branzino with Lemon and Fennel Fronds
Grilled Onion, Endives and Raw Fennel Salad
Leeks, Onions and Shallots
Onion Marmalade Crostini with Arugula and Goat Cheese
Steamed Leeks with Chive and Shallot Vinaigrette
Succulent Ragout of Spring Leeks, Shitake and Peas
Saut' of Leeks with Snap Peas, Burrata and Lemon Olive Oil
Smoked Salmon, Leek and Lemon Tartlettes
Braised Leek, Shallot and Onion Soup
Spring Vegetable Tagine with Za'atar, Spiced Lemon Yogurt and Date Couscous
Whole Roasted Red Onions with Feta and Crispy Brussels Sprouts
Savory Puff Pastry Tart with Roasted Onions, Olives and Pesto
Poulet a La Moutarde with Leeks and Green Onions.
Mushrooms
Wild Mushroom Soup with Saut'ed Enoki and Crispy Kale
Wild Mushroom and Tellagio Crostini
Warm roasted Mushroom salad with Arugula and Watercress
Forbidden Rice Field with Saut' of Warm Mushrooms
Grilled Mushroom, Snow Pea and Bok Choy Salad
Tagliatelle and Chanterelles
Mushroom and Asparagus Quiche
Peas, Beans & Sprouts
Fava smash Crostini with Buffalo Mozzarella
Spring Pea and Orca Bean Salad
Haricot Verts, Purple Potato and Smoked Salmon Salad
Grilled Baby Gem and Snap Pea Salad with Pistachio Herb Pesto
Provencal Haricots Vert Salad
Sprouted Peas and Raw Peanut Salad with Lemon Ginger Vinaigrette
Seared Ahi with Snap Peas, Haricots Verts and Peas Sprouts
Spring Pea, Fava Bean and Roasted Tomato Tart
Potatoes and Root Vegetables
Smoked Salmon and Potato Delights
Potato, Dill and Shallot Salad
Roasted Parsnip and Arugula Salad
Roasted Fingerlings Stuffed with Pesto
Mashed Potatoes with Cr'me Fraiche and Baked Sweet Potato Fries
Roasted Parsnips with Moroccan Spices
Potato and Celeriac Gratin
Root Vegetable Roast
Tomatoes
Tomato and Avocado "Flowers"
Green Tomato, Melon and Cucumber Soup
Heirloom Tomato and Burrata with Savory Granola
Bruschetta with Tomatoes and Figs
"Toma-Toma"
Green Tomato, Green Fig, Goat Cheese and Mint Salad
Club 55 Crudit's Salad
Tomato Tarte
Roasted Black Cod with Pistachios and Saffron Tomato Sauce
Tomato and Lentil Curry with Cucumber Raita
Tomato and Lemon Wrapped Roasted Halibut
Zucchini and Squash
Zucchini Cappuccino with Lime Cr'me Fraiche
Zucchini and Goat Cheese Souffl'
Stuffed Delicata Squash
Zucchini and Onion Tart
Roasted Zucchini Terrine with Feta and Yogurt
Roasted Summer Squash
Fusilli Pesto Pasta with Grilled Zucchini
Roasted Acorn Squash with Mixed Greens and Moroccan Spices
Roasted Vegetable "Risotto" with Saffron Broth
Zucchini, Spinach and Cheese Clafoutis
Introduction
Asparagus
Grilled Asparagus with Prosciutto and Goat Cheese
Asparagus Wraps with Cucumber, Cilantro, Feta and Yogurt
Asparagus Crostini with Chanterelles and Herbed Ricotta
Spring Asparagus and English Pea Soup
Roasted Asparagus with Buffalo Mozzarella, and Nutty Herbs
Shaved Asparagus, Broccolini and Farro Salad
Grilled Vegetable Salad with Asparagus, Corn and Zucchini
Asparagus and Red Onion Tart
White and Green Asparagus with Poached Lemon Tarragon Chicken
Beets and Radishes
Radishes with Salt, Butter, and Baguettes
Radish, Olive and Watercress Salad with Lemon Yogurt Vinaigrette
Red Raw Beet Salad with Pomegranates and Herb-Nut Gremolata
Saut'ed Radish, Cucumber, Apple Salad
Roasted Baby Beets with Blood Oranges and Chive Vinaigrette
Daikon, Watermelon Radish and Beets with Nut Mustard Vinaigrette
Salt Roasted Beets with Mackerel and Spiced Onions
Roasted Beets, Butternut Squash and Red Onions with Zesty Parsley Pesto
Chiogga Beets with Salmon, Dill, and Cr'me Fraiche
Brussels Sprouts, Cauliflower, and Dark Leafy Greens
Silky Cauliflower Curry Soup with Crispy Shaved Brussels Sprouts
Roasted kale and Brussels Sprouts with Dates and Pecans
Warm Cauliflower and Wilted Spinach Salad
Persimmon, Apple and Shaved Brussels Sprouts Salad with Nut Mustard Vinaigrette
Grilled Brussels Sprouts Salad with Wild Mushrooms, Lemon and Herbs
Multi-Colored Chard, Purple Kale and Grape Salad
Roasted Spiced Cauliflower with Yogurt Herb Sauce
Spring Cauliflower Risotto with Kale Pesto
Cauliflower and Onion Gratin
Crispy Kale and Caramelized Onion Phyllo Tourte
Succulent Slow Roasted Kale Wrapped Salmon
Carrots
Carrot and Leek Soup with Zesty Shallots
Red Carrot and Radish Salad with Toasted Nut Vinaigrette
Shaved Multi Colored Carrot Salad
Lentils du Puy and Carrot Salad
Trio of Carrot Pur'es
Roasted Acorn Squash with Carrot "Fries"
Roasted White Fish with Citrus Carrot Pur'e and Shaved Carrots
Clay Pot Chicken with Carrots, Shallots and Lemon
Eggplant
Warm Japanese Eggplant and Pomegranate Salad
Roasted Eggplant "Crostini" with Tomatoes and Olives
Baked Purple Eggplant with Green Onions
Eggplant and Tomato Accordion
Roasted Eggplant Stuffed with Roasted Chicken and Forbidden Rice
Ratatouille Strudel
Roasted Eggplant Curry with Caramelized Onions and Tomatoes
Endives & Fennel
Chilled Fennel, Cucumber and Herb Soup
Endives and Smoked Salmon "Boats"
Fennel, Endive and Cara Cara Orange Salad
Endives, Apple and Fennel Salad with Haricots Verts
Shaved Fennel Salad with Asian Pears and Lime Vinaigrette
Braised Endives
Endives, Spinach and Mushroom Gratin
Roasted Branzino with Lemon and Fennel Fronds
Grilled Onion, Endives and Raw Fennel Salad
Leeks, Onions and Shallots
Onion Marmalade Crostini with Arugula and Goat Cheese
Steamed Leeks with Chive and Shallot Vinaigrette
Succulent Ragout of Spring Leeks, Shitake and Peas
Saut' of Leeks with Snap Peas, Burrata and Lemon Olive Oil
Smoked Salmon, Leek and Lemon Tartlettes
Braised Leek, Shallot and Onion Soup
Spring Vegetable Tagine with Za'atar, Spiced Lemon Yogurt and Date Couscous
Whole Roasted Red Onions with Feta and Crispy Brussels Sprouts
Savory Puff Pastry Tart with Roasted Onions, Olives and Pesto
Poulet a La Moutarde with Leeks and Green Onions.
Mushrooms
Wild Mushroom Soup with Saut'ed Enoki and Crispy Kale
Wild Mushroom and Tellagio Crostini
Warm roasted Mushroom salad with Arugula and Watercress
Forbidden Rice Field with Saut' of Warm Mushrooms
Grilled Mushroom, Snow Pea and Bok Choy Salad
Tagliatelle and Chanterelles
Mushroom and Asparagus Quiche
Peas, Beans & Sprouts
Fava smash Crostini with Buffalo Mozzarella
Spring Pea and Orca Bean Salad
Haricot Verts, Purple Potato and Smoked Salmon Salad
Grilled Baby Gem and Snap Pea Salad with Pistachio Herb Pesto
Provencal Haricots Vert Salad
Sprouted Peas and Raw Peanut Salad with Lemon Ginger Vinaigrette
Seared Ahi with Snap Peas, Haricots Verts and Peas Sprouts
Spring Pea, Fava Bean and Roasted Tomato Tart
Potatoes and Root Vegetables
Smoked Salmon and Potato Delights
Potato, Dill and Shallot Salad
Roasted Parsnip and Arugula Salad
Roasted Fingerlings Stuffed with Pesto
Mashed Potatoes with Cr'me Fraiche and Baked Sweet Potato Fries
Roasted Parsnips with Moroccan Spices
Potato and Celeriac Gratin
Root Vegetable Roast
Tomatoes
Tomato and Avocado "Flowers"
Green Tomato, Melon and Cucumber Soup
Heirloom Tomato and Burrata with Savory Granola
Bruschetta with Tomatoes and Figs
"Toma-Toma"
Green Tomato, Green Fig, Goat Cheese and Mint Salad
Club 55 Crudit's Salad
Tomato Tarte
Roasted Black Cod with Pistachios and Saffron Tomato Sauce
Tomato and Lentil Curry with Cucumber Raita
Tomato and Lemon Wrapped Roasted Halibut
Zucchini and Squash
Zucchini Cappuccino with Lime Cr'me Fraiche
Zucchini and Goat Cheese Souffl'
Stuffed Delicata Squash
Zucchini and Onion Tart
Roasted Zucchini Terrine with Feta and Yogurt
Roasted Summer Squash
Fusilli Pesto Pasta with Grilled Zucchini
Roasted Acorn Squash with Mixed Greens and Moroccan Spices
Roasted Vegetable "Risotto" with Saffron Broth
Zucchini, Spinach and Cheese Clafoutis