Please note: In order to keep Hive up to date and provide users with the best features, we are no longer able to fully support Internet Explorer. The site is still available to you, however some sections of the site may appear broken. We would encourage you to move to a more modern browser like Firefox, Edge or Chrome in order to experience the site fully.

Pierre Gagnaire: Reflections on Culinary Artistry, Hardback Book

Pierre Gagnaire: Reflections on Culinary Artistry Hardback

Hardback

Description

Pierre Gagnaire grew up on the outskirts of the industrial city of Saint-Ètienne—a gastronomic wasteland in central France. And so 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 exhuberant 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 color images by renowned food photographer Jean Louis Bloch Linée's reveal the richness of these incredible creations. - Gagnaire is a legendary three-star French chef - This is his first book for American cooks - Features 170 of the chef's stunning dishes in full color

Information

Save 17%

£31.95

£26.45

 
Free Home Delivery

on all orders

 
Pick up orders

from local bookshops

Information