Martin, a self-taught chef, became the chef of the Grand Vefour in Paris in 1991. In 2000, he was awarded his 3rd Michelin star. This book was unusual at the time of publication in that it was rare that a three-star chef would present these recipes for vegetables, traditionally an area that was more typically placed in a support role. In response to concern about diet and in healthy balanced cooking, he gives us 200 of his original recipes where vegetables play the predominant role, but the techniques are almost completely within the French culinary tradition
