The Art of Cooking with Vegetables Here is a collection of forty-eight wonderful recipes illustrated with Alain Passard's own joyful collages. Ranging through the year, the recipes include: Asparagus, pear, lemon, and sorrel in April and May Peas, pink grapefruit, almond, and thyme in July and August Beetroot, blackberry, sage, and lavender in September and October Red potatoes, red chicory, sage, lemon, and nutmeg in December and January. The Art of Cooking with Vegetables is made up of unexpected combinations, complex flavors created with a few simple elements, a passion for fresh and seasonal ingredients.