We all agree that vegetables are essential for a balanced diet and that they provide us with the necessary vitamins for a better health. But how to choose them, when to use them and how to make them a delicious meal. A few authors who are crazy about vegetables bring us their stories and recipes to make them loved by as many people as possible.
MON BEAU LÉGUME
by Renata Libal
75 recipes, ideas and magic touches to celebrate seasonal produce.
Hail to our local vegetables! We all want to follow the seasons better and buy from local producers. But how can we crave the right vegetable, just when it’s in season and the weather has been kind to it? This lovely book recounts, in ideas, easy recipes and photos, a year of exploration in the family kitchen, to get the best out of the vegetable that has just come out of the ground.
From appetizers to desserts, alone or with meat or fish, the products of the garden are honored. Fennel, zucchini and kale (or even rutabagas and black radishes): here you are the gourmet stars of the table!
Edition Favre
www.editionfavre.com
SANS CHICHI – 70 couleurs de légumes
by Carlo Crisci
This great chef had shared with us a recipe from his restaurant La Fleur De Sel in Cossonay, a recipe based on boletus. Today, in his latest book, Carlo Crisci favors, as much as possible, short circuits and products from our regions, grown or harvested in the wild. In dozens of recipes, he gives pride of place to vegetables in an explosion of flavors: carrots are flavored with cinnamon, porcini pie is accompanied by watercress salad, chard ribs are paired with citrus fruits, lion’s teeth join the perfect egg, green beans are combined with chanterelles and hazelnuts, radish tartar is mixed with Roquefort cheese… among others! In this book, fruit also has its place, and we discover original recipes such as pineapple with basil and caramelized pistachios, banana with lime and primrose ice cream, and apple-rhubarb with meadowsweet. The chef proposes recipes that are off the beaten track, but above all within everyone’s reach.
Edition Favre
www.editionfavre.com
LE CALENDRIER 2022 DES FRUITS ET LÉGUMES DE SAISON
by Anne-Sophie Pissenlit
At the beginning of this year, the fruit and vegetable calendar is essential to hang in our kitchen, the blogger Anne-Sophie Pissenlit, brings us in her didactic vegetarian universe imagined for the whole family. How to find one’s way among all the vegetables to respect those in season? With the calendar, we can find good ideas each month to fill our market basket, how to use the fruits and vegetables of the moment and find a recipe per month, a practical calendar with very nice illustrations.
Editions Michel Laffon
www.michel-lafon.fr
Les 50 règles d’or pour réussir son potager sur son balcon
by Serge Schall
This book is designed for city dwellers in need of gardening, and if we grew our own vegetable garden on our balcony! The guide is full of technical tips and little maintenance tricks to see your garden grow: seedlings, transplanting, potting soil, repotting, watering. The perfect gardener’s manual with a palette of more than 30 fruits and vegetables to harvest on your balcony throughout the seasons, you will amaze your friends and family by cooking them vegetables from the balcony.
Editions Larousse
www.editions-larousse.fr
Ma cuisine de printemps et d’été
by Meret Bisseger
Very active in the international Slow Food movement and a fervent believer in “consuming locally”, Meret Bisseger from Ticino has been devoting herself for many years to helping people discover the cuisine of her region through the great diversity of vegetables, as well as herbs, wild plants and edible flowers of her region. In this book, more than 50 varieties of spring and summer vegetables and many aromatic herbs are depicted and many tips on their processing and preservation are given. 160 recipes, mostly vegetarian, often also vegan, inspire both the budding and the more skilled cook. From the first fruits of the south, such as beans and turnip greens, to local turnips and asparagus, to summer classics such as eggplant and tomatoes, to lesser-known vegetables such as oatmeal, okra or papaccella, there is something for everyone.
Les légumes du pays de Fribourg, un savoir-faire à découvrir
by Terroir Fribourg
How could you not want to go to the country of Fribourg with this book highlighting the vegetables of the region. The project was born from a beautiful collaboration between the Service de l’Agriculture du Canton de Fribourg, Gemüse Verband Bern Freiburg and Alain Bächler, former Chef of the Trois Tours restaurant in Bourguillon and Ambassador of Terroir Fribourg.
This book is the meeting of different talents, lovers of their region, bringing together 28 producers and 28 restaurants to sublimate 28 vegetables.
Find original recipes, all based on Fribourg vegetables and completed by other key products of the canton, including the 5 PDO products.
You can also find the list of producers and restaurants on