I love vegetables so I enjoyed reading this cookbook. I always love learning some new recipes for veggies. I would recommend this cookbook to others who love veggies, but it is not the easiest of cookbooks even though it has simple in the title.

As the title implies, a simple and straightforward approach to the preparation of vegetables. Variety included makes it a worthwhile addition to your collection.

Simple, practical, elegant. I’m in love with Hearts of Palm, Mustard Vinaigrette. Lovely recipes that are interesting and complex in taste but simple in execution.

I really enjoyed this cookbook every recipe is simple and easy to prepare. The layout and pictures are great and if you like a variety of simple veggie recipes this is a great book for you.

Beautiful cookbook with plenty of good recipes and techniques to undertake them. Eric did a wonderful job compiling this book, it is reflective of his cooking style and respect for the ingredients he uses.

Overall, I enjoyed Vegetable Simple by Eric Ripert.

Most of the recipes were extremely simple. Some seemed overly basic and others seemed a little more upscale. I preferred the unique ones, because the more basic ones felt like I could find them on any blog or in any book. This is not a book I would buy for myself, but I would borrow it from the library.

I received an eARC from Random House Publishing Group through NetGalley. All opinions are 100% my own.

Anyone who has encountered Eric Ripert through media knows of his modesty and quiet charm, and anyone fortunate enough to have dined at his restaurants (not yet, fingers crossed!) could reasonably expect any cookbook he would produce to reflect the author’s character and expertise. This beautiful cookbook does both. The recipes work; Ripert himself says it best: “...my goal is to showcase their natural flavors and qualities, so simplicity is key. Keeping the recipes in this book easy and uncomplicated allows me to serve a variety of them at once with minimal effort.” If you want cheffy flourish and recipes that take hours to prepare, this is not the book for you. If discovering the simple pleasure of a vegetable-forward meal that doesn’t require giving your life over to the kitchen, this is it. A special nod to the photographer Nigel Parry. Inspiring for sure, as we assuredly do eat with our eyes first.

I'm a fan of all cookbooks centered around veggies as a non-meat eater! This one is on that list! There are also beautiful photographs throughout.

I love veggies and this gave me so many great recipe ideas to spruce up my kitchen just when I thought I was so bored and done with food-imagination!

Thank you to the author, publisher and NetGalley for my complimentary ARC in exchange for an honest review. Please excuse my tardiness in posting my review as my TBR list continuously grows and I keep finding so many book with so little time!

So much gratitude for this copy shared with me, always xo

Easy to follow recipes and some delicious sounding dishes with great, helpful tips to make veggies more accessible and tasty.

Vegetable Simple is in fact a cookbook focused on vegetables but simple is not want it feels like. There is an element that feels a little complicated in his recipes. There are also logistical issues with the book. First there are a few recipes where ingredients seem to be missing, one towards the beginning I could not figure out what is was that was being made. Second, the pictures are not those of finished recipes but instead artistic photos of what appear to be steps in the recipe process. This makes it even harder to determine what the final product should be. This is not really my type of cookbook but it maybe for some.

Eric Ripert is one of the world's most respected and acclaimed chef's. This book is both well written and beautifully photographed. the images are clean and concise as are the flavors. The title says it all - Vegetable Simple. Preparations are minimal letting the produce shine on it's own merit. Different approaches or flavor profiles are used to enhance the natural flavors, not hide them. This is not a book which require hours of time to prepare a dish, it is one that you will encourage you to come up with new simple combinations of your own inspired by this master chef. My thanks to NetGalley for the ARC of this book in exchange for my honest review.

I really enjoyed the layout and simplicity of many of these recipes. The title explains exactly what this book entails. Ripert's book really opens up the world of easy vegetable side dishes and main courses. He includes recipes that don't require many ingredients nor a lot of prep or supplies. He also explains techniques in an accessible way. I was pleasantly surprised that there was a desert section at the end too!

There is a deep appreciation for vegetables and the ways they can be enjoyed. I can't wait to see a copy of this book in person because the digital copy doesn't do the pictures justice. Also, I appreciated how there was a list of produce by season at the end of the book.

My one critique is that the recipes don't seem to be divided into any clear sections other than the deserts at the end and a random part where multiple mushroom dishes were listed. I personally would have found more value if they were arranged by salads, soups, appetizers, main courses, and deserts or maybe type of produce such as all the gratin or all the mushroom recipes are next to each other.

A chef-driven cookbook of simple recipes? It does seem like a contradiction in terms. But Eric Ripert comes through with ideas for vegetable preparation that are indeed simple while still elevated. It’s a brilliant book.

By the head chef of the wonderful and acclaimed New York restaurant, Le Bernardin. This is a cookbook that celebrates the simple, yet elegant preparation and presentation of vegetables. Chef Eric Ripert is known for his innovations in fish and seafood. Here, he turns his talents to providing recipes that are easy for the home to prepare, without a lot of fancy ingredients. These are soul-satisfying dishes. Some, like the Romaine Caesar Gratin, put an elegant twist on a familiar dish. Many can be adapted for vegans. The text is clearly written, and the recipes are easy to follow. A valuable addition to any cookbook collection.

I have been looking to add more vegetables into my diet recently. I was pleased to received this book in exchange for an honest review by Netgalley and Random House. My first impression when flipping through the recipes in this book was how delicious everything looked, and next, how simple the recipes truly are and simply let the vegetables shine. There aren't many recipes I won't be trying. So far I have tried the Slow-Roasted Cauliflower, Grated Carrot Salad, Baked Cremini "Snail Butter", Steamed Vegetable Dumplings, and Roasted Portobellos. Every single recipe has been true to the name of the book and has been simple to create and absolutely delicious and successful. I can't wait to try more. This book has me feeling enthusiastic about vegetable dishes which is one endorsement that I often struggle with. I highly recommend this book.

Quality wise, photos etc.. this book is top notch.

The recipes, for the most part, are very, very basic. (one is actually a tomato cut in half, with olive oil and salt sprinkled on top). The recipes are mostly just how to prepare certain veggies.. hardly even qualify as 'recipes', but rather a how to ..

No surprises, no new methods or approaches for experienced cooks. The one exception would be the potato foam a la ferran

Previewed it, wont buy it.. not for me.. but if I had a beginner cook that need some vegatable basics.. would be a great book.... and no I am not tieing a bunch of asparagus to cook them.

Chef Ripert has inspired again with this celebration of simple recipes that embrace the seasons. Here is a great beginners gift. A perfect wedding gift . The photograph is mouth watering. The attention to detail is what you would expect from this world class chef. The step by step with insight into how to coax the absolute best from vegetables will remind even seasoned cooks , the basics are there for a reason. Thank you Chef

Vegetable Simple by Eric Ripert. That is the essence of this cookbook and of all the recipes enclosed therein. Ripert is a Michelin-starred chef at New York City’s Le Bernardin. He was born and raised in France, became a traditionally trained French chef, and now he’s written a cookbook that celebrates vegetables in their most pure, delicious form.

Ripert is known for his seafood recipes. Le Bernardin is known for fish, and Ripert confesses that fish is his passion. But he’s been spending time lately studying vegetables, remembering the fresh produce from his summers in Provence, the colors and flavors bursting through with every bite. And he wants to take what he’s learned as a professional chef and find ways to bring forward those bright flavors though recipes that highlight the best of these ingredients without asking too much time or energy of the cook. These are the recipes he makes at home for his family and friends, and now he’s opening up his home kitchen to the rest of us.

With recipes for appetizers and snacks, sides, mains, and even desserts, Ripert uses simple processes and the freshest produce he can find to create these elegant recipes that emphasize flavor and health as well as heartiness and beauty. The recipes are as simple as a perfectly ripe tomato, cut in half, seasoned and covered in olive oil to a hollandaise sauce served over poached asparagus. There is a simple baked sweet potato as well as a Vietnamese Pho with almost 2 dozen ingredients for the broth and garnish. There are the vegetable recipes you expect to see—Baba Ganoush, Cole Slaw, Israeli Couscous Salad, Ratatouille, and Carrot Cake. But there are also surprises like the End of Summer Tomato “Tea,” Chickpea Salad, Vidalia Onion Risotto, Chili, Spaghetti Pomodoro, Black Truffle Quesadillas, Ferran Adria Potato Foam, and Sticky Toffee Pudding.

While many of these vegetable dishes seem simplistic, they are based on decades of work in professional chefs, recommendations from chefs around the world, the rustic French vegetable dishes of Ripert’s childhood, and the inspiration of local farmer’s markets. All of these come together to inspire a collection of recipes that will satisfy the appetites of those who choose to be vegetarian or vegan, those wanting to add more produce to their diets for their own health or for that of the planet, and for those who simply come to the table hungry and want the best tasting food they can get.

I love this gorgeous short cookbook, and if I have any complaint, it’s the choice to omit an index at the end. But otherwise, the honesty of the recipes, the beauty of the photography, and the sophistication of the flavors draw me in and make me want to try a bunch of these beautiful recipes and make them staples in my kitchen. (And not just the one for Chocolate Mousse. But definitely the one for Chocolate Mousse.)

Egalleys for Vegetable Simple were provided by Random House Publishing Group through NetGalley, with many thanks.

One of my major complaints about eating out as a vegetarian is the lack of dishes based just on vegetables. A lot of times you go to a restaurant and the only vegetarian option will be something with a faux meat just standing in for the meat in their regular dish. Many of these dishes rely on the meat for flavor so when you take that it you end up with a bland, tasteless dish.
That's why I was so excited to see this cookbook. I want recipes about vegetables. This cookbook came out of the realization that the author was cooking fish in minimalist ways to best show off the flavor of the fish. He decided to take that same approach with vegetables.



The recipes here are very simple. Each is designed to show off the ingredients at peak seasonality and flavor. There are several I would like to try. Watermelon pizza is similar to a watermelon and mint salad I make but arranged in pizza form. There is a apple dish slowly baked in caramel that sounds amazing. I want to try Flash-Cured Cucumbers and making my own Mushroom Consumee. There are simple ways to try some vegetables I don't eat a lot that make me want to try them. Endives and bok choy get seasoned and grilled. Plantains get sauteed instead of fried.
The photography is also amazing. It isn't the typical beauty shots of each finished dish. There are close ups of parts of the dish or portraits of the vegetables used. It is a beautiful book to flip through.