Five seasons kitchen

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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 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. To celebrate this outstanding career Grub Street is delighted to be publishing his new title La Cuisine des 5 Saisons in English. This beautiful book is about his recipes and his work as a chef and for the first time makes his dishes accessible for home cooks. Why is it called Five Seasons? Five seasons because for chef Gagnaire there are five not four seasons; Spring, he says must be divided into two seasons because you don't have the same produce in March and in June. Thus the recipes in this book follow the rhythm of the seasons and their bounty. In each chapter there are six menus with starter, main dish and dessert. The recipes come from Pierre Gagnaire culinary's repertory and these are the recipes which made him famous. Through the recipes one can see the strong worldwide influence in Pierre Gagnaire's cuisine, cooking with every kind of ingredient. His eponymous restaurant at 6 rue Balzac in Paris (in the 8th arrondissement) specialises in modern French cuisine, and has garnered three Michelin stars. He is an iconoclastic chef at the forefront of the fusion cuisine movement by introducing jarring juxtapositions of flavours, tastes, textures, and ingredients. On his website he gives his mission statement as ‘facing tomorrow but respectful of yesterday’. Gagnaire is also Head Chef of Sketch in London. In 2005 both restaurants were ranked in the S. Pellegrino World's 50 Best Restaurants by industry magazine Restaurant, with Pierre Gagnaire ranking third for three consecutive years (2006, 2007, and 2008). In December 2009, Gagnaire made his United States debut with Twist, a new flagship restaurant at the Mandarin Oriental in Las Vegas, which has since received great critical praise and a Forbes Five-Star Award. He now also has restaurants in Hong Kong, Seoul, Dubai, Tokyo, Berlin, and Moscow.

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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 wo 1 - 2 weken .. MEER INFO

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Foie gras facile

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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: 28 oktober 2016

Aantal pagina's: 216

Illustraties: Nee

Hoofdauteur: Pierre Gagnaire

Hoofduitgeverij: Grub Street Publishing

Extra groot lettertype: Nee

Product breedte: 150 mm

Product hoogte: 22 mm

Product lengte: 210 mm

Studieboek: Nee

Verpakking breedte: 150 mm

Verpakking hoogte: 210 mm

Verpakking lengte: 22 mm

Verpakkingsgewicht: 419 g

EAN: 9781910690314

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