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  • Vegetronic
  • Written by Alexis Gauthier
  • Format: eBook | ISBN: 9780770435035
  • Our Price: $14.99
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Extreme Vegetable Cooking

Written by Alexis GauthierAuthor Alerts:  Random House will alert you to new works by Alexis Gauthier


List Price: $14.99


On Sale: October 22, 2013
Pages: 368 | ISBN: 978-0-7704-3503-5
Published by : Clarkson Potter Potter/TenSpeed/Harmony
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What is “vegetronic”? A world where vegetables (and fruits, too) are at the center of delicious meals—where crisp broccoli is the star of a dinner party and where the flavors and textures of bright, just-picked ingredients are a source of inspiration.
As much for carnivores as it is for vegetarians, Vegetronic is a playful and provocative examination of the potential of fresh produce. In this debut cookbook, Michelin-starred chef Alexis Gauthier introduces favorite ingredients from his kitchen—from fragrant rose petals to artichokes, from ripe tomatoes to overripe strawberries—and explains how to highlight their flavors in visually arresting, vegetable-intensive (but not always vegetarian) preparations.
As arresting in their presentation as they are boldly flavored, these dishes can be as simple as peeling an orange or dicing a cucumber. Gauthier offers suggestions for coaxing something delicious from early- or late-in-season ingredients, like unyieldingly hard peaches or end-of-season fava beans and peas. Gauthier shows you how to harness eggplant’s velvety texture for a sweet-and-sour bruschetta, or how to make a pan-fried head of broccoli dressed with whole-grain mustard into a worthy main course. Even when a dish gets an extra bump from bacon, chicken broth, or lamb jus, Gauthier’s emphasis is always on the essential flavor of the vegetable or fruit that centers the dish as a whole.
These 120 diverse recipes focus on the potential of fresh fruits and vegetables—a salad of warm asparagus ribbons set over ricotta gnocchi and crunchy bacon; a scattering of crisp apples over shockingly pink beets; a chilled fava bean soup topped with a silky poached egg; a pumpkin risotto made even creamier with a dash of mascarpone. So whether you’re a committed vegetarian or just an enthusiastic omnivore, Vegetronic will make you rethink the way you shop, cook, and eat all year long.


Since the industrial revolution, vegetables have been treated badly. They have been ignored, expelled, segregated, demoted, and abused in every kitchen: top chefs, my mother, my sister, your wife, your son—everyone is guilty.

Vegetables are good for society, but somehow society seems to prefer macho meat or feminine fish.

Vegetables are the maligned minority of the kitchen—only half-accepted if they are happy to go along with the macho star of the dish. They have not yet achieved the level of acceptance that they deserve.

Who wants to leave the exclusivity of vegetables to vegetarians?


I believe that a vegetable can stand in the kitchen among the top ingredients.

A vegetable has the capacity to be the star of a dish: the central component where it can shine on its own.

Where its great flavor can stand alone or be married to fish or meat flavors, all the while retaining its own personality and being understood for what it is.

Well, I can tell you that vegetables have found a crusader in me.

I can carry the Green Cross and show the world from my kitchen (and this book) that salsify can match the finest filet of beef, or pumpkin the most delicious scallops.

Equality for vegetables!
Alexis Gauthier

About Alexis Gauthier

Alexis Gauthier - Vegetronic
ALEXIS GAUTHIER, a native of Provence, is the chef of London’s Gauthier Soho. He was classically trained in Michelin-starred restaurants, and moved to London to become chef at Roussillon in Pimlico, where his emphasis on the freshest vegetables, earned him his first Michelin star. He lives in London.

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