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Pierre Gagnaire: Reflections on Culinary Artistry

Benedict Beauge; Jean Louis Bloch Linee; Francois Simon

Verlag: Stewart, Tabori & Chang, 2003
ISBN 10: 1584793163 / ISBN 13: 9781584793168
Gebraucht / Hardcover / Anzahl: 1
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Titel: Pierre Gagnaire: Reflections on Culinary ...

Verlag: Stewart, Tabori & Chang

Erscheinungsdatum: 2003

Einband: Hardcover

Zustand: Used


This Book is in Good Condition. Clean Copy With Light Amount of Wear. 100% Guaranteed. Summary: Beautiful color images by renowned food photographer Bloch Linee reveal the richness of the incredible creations by Gagnaire, the Michelin three-starred chef famous for his highly personal cooking. Buchnummer des Verkäufers ABE_book_usedgood_1584793163

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Inhaltsangabe: Pierre Gagnaire grew up on the outskirts of the industrial city of Saint-Etienne - a gastronomic wasteland in central France. The soon-to-be legendary French chef found himself free of culinary ties, thus free to choose and mix ingredients as he pleased and free to disregard traditions, but always driven by logic and good taste. Since he opened his first restaurant in 1980, Gagnaire has become famous for the architectural nature of his dishes - sometimes horizontal, sometimes vertical, they are always structured with a deep sense of rhythm. His highly personal cooking combines fantasy and poetry with technical mastery and is widely considered France's most innovative and exuberant chef. Gagnaire's superb culinary rhythm leads naturally to a final dish, dessert, which brings a sweet counterpoint to the savoriness of his main courses. For him, these final recipes are not afterthoughts, but the appropriate end to a complete creation. Beautiful colour images by renowned food photographer Jean Louis Bloch Linee's reveal the richness of these incredible creations.

Über den Autor: Pierre Gagnaire is the Michelin three-starred chef famous for his highly personal cooking, which combines exceptional creativity and a mastery of technique. He was born into a family of restaurant owners and opened his first restaurant in 1980 in the centre of Saint-Etienne. In 1996 he opened his third restaurant, his first in Paris, a stone's throw away from the Champs-Elysees. The BBC touted Sketch, his newest venture in London, as "a glittering combination of food, art, and of the country's most extraordinary restaurants."

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