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SKU: RH0005
Author: Alexis Gauthier
Publisher: Random House
Pages: 384 pages
Format: Hardback
Year Published: 2012
Difficulty: Approachable  
Photography: Richly Illustrated  


We say

We love Alexis's quirky tongue-in-cheek approach to Michelin star French cooking. Not only does he put together fabulous flavours, but he creates them mainly with vegetables. The calorie count appended to each dish - like at Alexis's eponymous restaurant Gauthier - is a useful check on what otherwise might have been butter and cream-rich food. 

Publisher says

VEGETRONIC will change the way you think about and cook vegetables and fruit ... and it's so easy. Michelin-starred chef, MasterChef judge and Saturday Kitchen regular Alexis Gauthier is not a vegetarian, but he knows how to create fabulous recipes where vegetables are the star turn.

When Alexis Gauthier started his cooking apprenticeship, he was told that he should know every classic dish that made up French gastronomy, and in the process became just another recipe follower. Then in 1993 he entered the three-Michelin-starred kitchen of Alain Ducasse in the south of France and slowly rediscovered the fundamentals of cooking, learning to trust his instincts and intuition and opening up his mind to the possibilities of individual ingredients and combinations that enhance the depth of flavour of both ... and that is what VEGETRONIC is all about. Gauthier lovingly introduces each ingredient, saying what he likes about it, its season, its best partners, how his Provencal grandmother prepared it in her kitchen, and considers its health benefits. Each recipe is graded according to ease of preparation and execution (most are easy or medium). And, where appropriate, he suggests what to do with early- or late-in-the-season ingredients that may be over- or under-ripe - those unforgivably hard peaches, woody strawberries, and end-of-season broad beans and peas. Just a little of Alexis's knowledge will change your approach to and enjoyment of vegetables.

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