Description

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From Paris farmers’ markets to the Brittany coast, Carrie Solomon’s  vegetable focused cooking  is infused with vibrant flavor and whimsical creativity in this fresh, airy cookbook.

When Carrie Solomon first moved to France 20 years ago, it was far from la belle vie for a vegetarian immersing herself in local cuisine. Restaurants promoted nose-to-tail cooking and chefs had yet to start normalizing farm-to-table cuisine. But a vegetable-forward French cuisine—perhaps one that had always been innate to the country’s agricultural abundance—began to gain popularity; chefs started growing ingredients from their own gardens, vegetables increasingly made their way onto brasserie menus, and soon Carrie was experimenting with vegetarian French dishes, both classic less traditional,in her tiny Parisian kitchen. From an easygoing, bohème lifestyle in France, Carrie’s flair for cooking unique vegetarian dishes emerged.            

In Bohème Cooking, she takes you on a journey to capture that little piece of Paris, Nice, and beyond in your own kitchen. This is vegetarian cooking that reflects the modern, unfussy garden-forward French cuisine that Carrie has grown to love. It’s herbaceous and bright, with recipes like Pickled Beet Charcuterie and Chickpea Flour Frites for apéro hour with friends. It’s warm and earthy, with a comforting Mushroom and Potato Tartiflette or a French-onion style Celery Root Soup. And it’s the sweet simplicity of French favorites like Souffléd Crepes with Summer Fruit, as well as an easy riff on the classic millefeuille. This utterly charming portrait of France’s love for vegetables will sweep you away into Carrie’s imaginative kitchen. 

About the Author

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Carrie Solomon is a chef and cookbook author living in Paris since 2002. Over the years, she has created menus for a handful of Paris restaurants as a chef consultant, has penned a biweekly recipe column for Elle France and created vegetarian recipes for French schools. Most recently she was the chef at Aube, a small café in the 11th arrondissement.  She has written several cookbooks in France and has coauthored several books including Chefs’ Fridges and MAKERS Paris.

Praise For…

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Carrie Solomon has made French cuisine her own, with a creativity, intelligence and an irresistible casualness that no Frenchy chef would ever dare! We'd love to eat her Bohème cooking every day!
— François-Régis Gaudry, author of Let’s Eat France!

Carrie Solomon’s book is a chef-d’oeuvre of imagination and fine touches. She combines classic French dishes with a contemporary verve that reveals skill, taste, and experience in a three-star kitchen. What makes this book so very special is that it brings the refinement of French cuisine into our lives today, without being trendy, precious, or impossible to recreate. Bravo.
— Susan Herrmann Loomis, author of Plat du Jour

Solomon cleverly draws from more than two decades of experience cooking, eating, and developing recipes in France to offer what is an eminently accessible and compelling collection of dishes and moments for gathering. A delight!
— Lindsey Tramuta, author of The New Paris and The New Parisienne

 Carrie knows the French culinary scene well and the burgeoning movement for vegetarian cuisine. Drawing inspiration from the bountiful French market scene, she elevates vegetable dishes from mere afterthoughts to deliberate delish creations.
— Ajiri Aki, author of Joie