Pierre Gagnaire: Reinventing French Cuisine
by Jean-Fran?ois Abert
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Book Summary Information
Author: Jean-Fran?ois AbertEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2007-11-01
ISBN: 158479657X
Number of pages: 200
Publisher: Stewart, Tabori and Chang
Book Reviews of Pierre Gagnaire: Reinventing French Cuisine
Book Review: Defining Gagnaire through recipes
Summary: 4 Stars
I was a little conflicted when I first got this cookbook. It contains a relatively small number of recipes and most of them are fairly complex. I think it is safe to say that this is not in any way intended for home cooks. This is a book for hardcore foodies or chefs.
This book illustrates Gagnaire's career through recipes, showing some of his best dishes that he has created over the past 40 years or so. I think it is difficult to fully appreciate this book without being familiar with Gagnaire's food and his role in innovating French cuisine. It's not a book that will be a frequent reference, but perhaps more of just an occasional source of inspiration for chefs.
Summary of Pierre Gagnaire: Reinventing French Cuisine
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 approach
Includes recipes spanning the entire course of his groundbreaking career
Pierre 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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