Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. Our cookbook of the week is Bohème Cooking by Parisian chef, cookbook author and photographer Carrie Solomon.
Jump to the recipes: tomato carpaccio with crispy chickpeas , stracciatella and fried rosemary; green asparagus and lentils with labneh, almonds and green herb oil; and potato salad with tzatziki and fennel. When American chef and cookbook author Carrie Solomon moved to Paris in 2002, vegetarian food had different connotations in French cuisine. Nose-to-tail cooking was the norm, and vegetable-focused, farm-to-table food hadn’t yet taken root.
In her new book, Bohème Cooking (Countryman Press, 2024), Solomon contrasts the slim vegetarian offerings, skeptical looks and lardons “scattered on every frisée salad” she encountered then with today’s wealth of options at natural wine bars, neo-bistros and Michelin-starred restaurants alike. Vegetarian food has undeniably gone mainstream in France. Sixty per cent of the food served at the Summer Olympic Games in Paris will be plant-based (and 80 per cent sourced locally).
Solomon will be part of it as she joins a team of chefs officiating at the Official Hospitality of Paris 2024 at Roland Garros Stadium , an iconic venue hosting tennis and wheelchair tennis competitions, boxing and sitting volleyball. Originally from Michigan, Solomon has wri.
