Paru le 06/10/2012 | Relié sous jaquette 248 pages
Tout public
photography by Jacques Gavard | food styling by Eric Trochon | translated from the French by Helen Woodhall
Celebrated French chef Pierre Gagnaire is renowned for his creativity and for pushing the boundaries of taste and texture. In this volume, he presents for the first time 175 classic yet innovative recipes designed for the home chef that add a simple and flavorful twist to every meal.
Described in The New York Times as « The Wizard of Paris. » Pierre Gagnaire is one of France's most eminent and creative chefs. His name has become synonymous with innovation and modernity - the enfant terrible of French cuisine constantly overturns the conventions of traditional French cooking and includes unusual and surprising combinations of ingredients, textures, and flavors in his disches. Through the 175 recipes featured this volume, the three-Michelin starred chef now shares his culinary philosophy with the home cook for very first time.
In four chapters devoted to mealtimes and entertaining, Pierre Gagnaire transforms traditional French dishes by adding a twist of originality via unique taste combinations or the addition of an unexpected ingredient. Spice up your breakfast with Tandoori apple waffles or Orange and cardamom coffee. Enjoy a Mango and piquillo pepper sandwich or Jerusalem artichoke soup with sorrel for lunch. Impress your dinner guests with a Green pepper cocktail, followed by Grilled sea bass or Pepper steak, and then serve Fresh raspberries with Parmesan or Chocolate soup with caramelized nuts for dessert.
The master chef offers a wealth of original and inventive recipe ideas for every meal of day - from morning through evening and including special occasions - to create a fresh, new home dinning experience.
Internationally acclaimed chef Pierre Gagnaire holds three Michelin stars. His restaurants around the world include Twist in Las Vegas, Sketch in London, and Pierre Gagnaire in Paris. He has written numerous books on the art of haute cuisine and was named a Commander of Arts and Letters by the French Ministry of Culture in 2003.
Jacques Gavard is a culinary, music, and portrait photographer.
Éric Trochon is a food stylist, chef, and restaurateur. He has contributed to numerous books on gastronomy, including The Complete Bocuse and Bocuse in Your Kitchen, both published by Flammarion.
