Pierre gagnaire reinventing french cuisine

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Pierre Gagnaire is a considered one of the finest chefs in the world. This memoir/cookbook is a tour of his life and recipes as a cook since 1966, from his first very simple recipe, a potatoes gratin, to the last, a flower-shaped haddock.



Pierre Gagnaire is considered one of the best chefs in the world, and two of his restaurants have received three Michelin starsChefs worldwide have been influenced by his innovative culinary approachIncludes recipes spanning the entire course of his groundbreaking careerPierre Gagnaire is considered one of the most innovative and artistic chefs working today, renowned for his dazzling combinations of flavors, textures, and ingredients. The owner of restaurants in Paris, London, Hong Kong, and Tokyo, Gagnaire has become synonymous with adventurous and iconoclastic cooking.Now, in Pierre Gagnaire: Reinventing French Cuisine, the legendary chef tells the story of his 40-year journey to culinary superstardom. Featuring reflections on Gagnaire’s life and work, along with 40 of his favorite recipes, this is less a cookbook than an inside look at the making of a great chef.Organized chronologically, the book begins with Gagnaire’s training and follows him to his restaurants in St.-Etienne and Paris, which were both awarded three Michelin stars, and beyond. The accompanying recipes—whether a simple potatoes au gratin; an elegant combination of white cabbage, buffalo mozzarella, and caviar; or a savory potato gnocchi with saffron, artichoke, and roasted hazelnuts—are drawn from each period in Gagnaire’s life, showing his early influences, the development of his vibrant signature style, and his ongoing experiments in modern French cuisine.

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In 2015 pierre gagnaire whose 11 restaurants worldwide boast two and three michelin stars was voted best chef in the world by his peers and 2016 sees him mark 50 dazzlingly creative and successful years in the kitchen in 2015 pierre gagnaire whose 11 restaurants worldwide boast two and three Uiterlijk 22 januari in huis .. MEER INFO

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Avec foie gras facile ma trisez tous les modes de cuisson du foie gras au bain marie po l brais poch cuit la vapeur en papillote ou en cocotte parce qu une fois que l on ma trise ces diff rents modes de cuisson on sait tout du foie gras 12 recettes et techniques faciles po Direct beschikbaar .. MEER INFO

Taal: en

Bindwijze: Hardcover

Oorspronkelijke releasedatum: 01 november 2007

Aantal pagina's: 199

Illustraties: Met illustraties

Hoofdauteur: Jean-Francois Abert

Tweede Auteur: J. Abert

Hoofdredacteur: Eric Trochon

Hoofduitgeverij: STTA

Editie: illustrated ed

Extra groot lettertype: Nee

Product breedte: 278 mm

Product hoogte: 24 mm

Product lengte: 279 mm

Studieboek: Nee

Verpakking breedte: 297 mm

Verpakking hoogte: 27 mm

Verpakking lengte: 344 mm

Verpakkingsgewicht: 2119 g

EAN: 9781584796572

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