In my Best of 2011 post earlier this month, I hinted at the new book I’m working on, and after receiving several kind requests for details, I thought I’d tell you a little more about the project.
The general idea of the book is to talk about the love affair between French cuisine and vegetables.
It is admittedly a challenge to dine out as a vegetarian in France, where meat and fish are treated as the main character of any special-occasion dish, yet the French culinary repertoire is rife with delicious ideas on how to cook vegetables.
It seems to me that when cooks try to shift their habits to use fewer animal products, French cuisine is not the one they turn to spontaneously, so it is a source of inspiration that is vastly untapped.
Over the past few years, as has no doubt been apparent on C&Z, Maxence and I have transitioned to a more and more plant-based way of eating — for reasons of ethics, environmental concern, and natural inclination — so I’ve had plenty of opportunities to explore unusual and exciting ways to use up my weekly selection of seasonal vegetables.
It is the best of those colorful, seasonal dishes that I want to share in this new book. Some are personal creations, others are drawn from my research into lesser-known regional cuisines. All are simple and flavorsome, so you can make the most of the time you spend in the kitchen.