A special thanks to NetGalley and Random House Publishing for the ARC for this wonderful cookbook.

I absolutely love vegetables and these are recipes from by Eric Ripert who has a Michelin Star so look no further especially if you LOVE these simple but delicious recipes for beautiful vegetables cooked in a myriad of ways and done rather easily and I easily give it 5 stars! Delightful and Delicious!

I was excited to get this book as I LOVE vegetables and we've been shifting toward plant-forward eating since the end of last year. This was more than I'd expected in the best way! We've loved every recipe we've tried - though some are hard to find the ingredients for. Still love the book!

As it title suggests, this is a simple book of vegetable recipes, but tasty ones. Some gorgeous photos. Love the seasonal list at the end of the book.

Vegetable simple is a lovely cookbook with gorgeous pictures that provides recipes for vegetables that can be prepared often in the simplest and freshest ways. My favorite is far is the romaine caesar gratin, where you actually broil the parmean on the top of the romaine before serving. Ingenious idea. I also want to try the Vidalia Onion Risotto and Vegetable Lasagna. In the summer when garden tomatoes are available, I plan to try Tomato Croque Sel.

There are a few recipes that are not as simple as the title implies, but overall this book uses recipes with fresh ingredients and simple methods to help you prepare wonderful and healthy food.

I received a free copy of this book from the publishers via Netgalley. My review is voluntary.

With fresh ingredients, simple is often best. This is the theme throughout the book including the recipes, a few of which use ingredients many of us do not have on hand due to geographical locations and climate. However, most are seasonally obtainable. The recipes themselves are very simple and lovely. Highlighting "lowly" vegetables is a fabulous idea...and why not?

Eric Ripert has always been one of my favourite chefs. I have all but one of his books. His forte is seafood but I am so glad of his foray into vegetables! Some of the recipes are so simple they hardly seem recipes such as Flash-Cured Cucumbers. One can certainly create simple yet refined dishes. I've made several recipes similar to those in this book but there were new ones, too. Today I am inspired to make Caramelized Walnuts (often make caramelized nuts but this is different) and Chickpea Salad (oh, my, what a flavour profile!).

In future I will make many others including Marinated Olives, Shaved Fennel and Parmesan Salad (what a combination!); Roasted Bell Pepper Salad; Romaine, Caesar Gratin; Warm Potato, Goat Cheese Parfaits; Vidalia Onion Risotto; Black Truffle Tartine (live part time in truffle country in Europe); Spicy Sauteed Shitakes; Grilled Corn Elote Style; Stuffed Zucchini Flowers (this recipe contains a few differences from mine...can taste them already!); Braised Leeks Ravigote and Frozen Espresso Souffles. Some may SEEM from the titles to be posh (and a few are) but the vast majority are not. They are also not technically challenging. Ripert also shares tips at the end. The photography is nearly edible!

This book ought to fulfill anyone's vegetable food cravings...many delightful flavours and textures here. You do not need to be an experienced cook to make these recipes. I love how Ripert uses ingredients and techniques to enhance flavour and elevate the ordinary to extraordinary.

My sincere thank you to Random House Publishing Group and NetGalley for providing me with an ARC of this superb book in exchange for an honest review. Much appreciated.

A very informative cookbook about vegetables, with very interesting recipes. The pictures of the recipes are gorgeous and make me want it to be summer so I can make all of these recipes. I am a fan of Eric Ripert and was excited to see a vegetable cookbook from him. I can't wait for this to come out so I can cook up some of the recipes.

I must admit I was a bit intimidated by the name Eric Ripert on the cover of this book, but I've been trying to incorporate more veggie based dishes into my cooking repertoire so I thought I would give it a shot, if just for some inspiration. However, as the title states, these recipes for the most part, truly ARE simple. There are a very few ingredients which might be a bit challenging for the average home chef to source, but the actual processes should not pose a problem for anyone with basic skills. The recipes are clear and concise, the pictures are art, and if I'm honest, Chef Ripert had me at "Garlic Soup".

Thank you so much to NetGalley and Random House for providing me with an ARC in return for my honest opinions, and thank you to Chef Ripert for making me hungry.

I loved the beautiful cover of this book and I need more vegetables in my life so I couldn't wait to dive in. I was expecting mostly side dishes, but surprisingly there were other categories like appetizers. Those categories didn't really offer anything I haven't seen before, but I do love that the book is vegetable focused. There are tons of great recipes for main dishes though, and I can not wait to try them. Some favorites were Steamed Vegetable Dumplings, Black Truffle Tartine, and Vidalia Onion Risotto. This is a great cookbook for someone needing more vegetable recipes in their repertoire.

Many thanks for the ARC!
I am a fan of Eric Ripert as a celebrity judge on cooking shows, and his celebration of fresh, simple food combined with great technique. I was expecting more from this book as a result, but I think that it also helped me understand the tone and objective better. It doesn't always make sense (walnuts and popcorn aren't vegetables, after all) and sometimes the recipes are laughingly simple (sliced tomatoes with olive oil and salt which every gardener already eats). However, as Ripert states in his intro, the intent is to be able to flip through and find something that piques the reader's interest, and the photos and recipes will do that. I'm looking forward to making the mushroom bolognese. Overall, this isn't an overall helpful recipe book so much as it is a tribute to the simplicity of vegetables - and some non-vegetables that Ripert just wanted to throw in because, well, he's Eric Ripert and who will tell him chocolate mousse doesn't belong in a book about vegetables?

Another gorgeous cookbook by Eric Ripert.The dishes beautifully photographed with fresh ingredients wonderful recipes. A cookbook that will be adding to my vegetable repitore.Looking forward to adding to my cookbook collection,#netgalley#randomhouse

Eric Ripert did it again. Vegetable Simple: A Cookbook is lovely. Each recipe was created using fresh ingredients and easy to follow directions. The pictures are so pretty. I have already made the Baked Butternut Squash and Soy Glazed Red Cabbage. Both recipes came out perfectly. The tips are great. Also, really like the list of which vegetables and fruits are abundant in each season. I cannot wait to cook through this book.

***** I received an ARC from NetGalley, the publisher, and the author for my honest review. *****

A cool cookbook with a very interesting premise. I liked the idea and thought behind most of these recipes but for a book claiming to be simple you think some of the ingredients would be more basic. For example nowhere within a 30 kilometer radius of me even sells yuzu salt. Otherwise though I'm looking forward to trying a few of these recipes!

Thank you to netgalley and the publishers for providing me with an arc for an honest review.

I enjoy following Eric Ripert’s Instagram, and this reminds me of what he often posts there: classic recipes that are not hard to make. Some recipes are a little more special, like Black Truffle Quesadillas and Ferran Adria Potato Foam, but most of the book is a great reference for simple preparations that are still fancy enough for Saturday night dinner. The only disappointment was that the photography seemed like stock photos. Recommend for all cooks who love to treat vegetables with as much importance as meat and fish.

This book was received as an ARC from Random House Publishing Group - Random House in exchange for an honest review. Opinions and thoughts expressed in this review are completely my own.

I am well familiar with Chef Eric Ripert as a reoccurring judge on Top Chef and familiar with his restaurant Le Bernardin. Even though he is a world renown seafood chef, it was surprising to me that his latest cookbook was starring vegetables as the main course. But, when I opened the book and saw the most innovative recipes I have ever seen, I knew I was in for a real treat. I am trying to incorporate more vegetables into my diet and this is a creative way to get them in. All of the recipes look delicious but I really want to try the Romaine Gratin and the Potato Leek Soup. I know this will be a future candidate for our future cooking demo.

We will consider adding this title to our TX Non-Fiction collection at our library. That is why we give this book 5 stars.

Very beautifully packaged recipe collection from an amazing chef!

Many of the recipes were simple and straightforward, although at times the ingredients were premium rather than everyday.