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Pierre Gagnaire: Reinventing French Cuisine

Pierre Gagnaire: Reinventing French Cuisine

zoom enlarge 		Author: Peter Lippmann
Publisher: Stewart, Tabori and Chang
Category: Book

List Price: $60.00
Buy New: $28.95
You Save: $31.05 (52%)



New (34) Used (6) from $28.95

Avg. Customer Rating: 4.0 out of 5 stars 4 reviews
Sales Rank: 11503

Media: Hardcover
Number Of Items: 1
Pages: 200
Shipping Weight (lbs): 3.4
Dimensions (in): 10.9 x 10.9 x 0.9

ISBN: 158479657X
Dewey Decimal Number: 641.5944
EAN: 9781584796572
ASIN: 158479657X

Publication Date: November 1, 2007
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: New - Has remainder mark. Fast shipping from trusted wholesaler with many exclusive publisher contracts.
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Editorial Reviews:

Product Description
Pierre Gagnaire is considered one of the best chefs in the world, and two of his restaurants have received three Michelin stars
Chefs 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 Gagnaires 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 Gagnaires training and follows him to his restaurants in St.-Etienne and Paris, which were both awarded three Michelin stars, and beyond. The accompanying recipeswhether 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 hazelnutsare drawn from each period in Gagnaires life, showing his early influences, the development of his vibrant signature style, and his ongoing experiments in modern French cuisine.

Customer Reviews:

5 out of 5 stars A very exiting book   November 23, 2008
A very exiting book. It is rewarding to be exposed to such high energy of creativity.


1 out of 5 stars Very disappointing   August 3, 2008
 2 out of 3 found this review helpful

I love Gagnaire's technique and appreciate him fully as an artist and culinary innovator. But this book is a total disappointment. It lacks cohesion, has recipes which are very difficult to cook, and poor on illustrations and photography. Does not at all deserve the high price tag it has. I don't think I will make any use of this book and will ever turn a page again for this reason I did not like it at all.


5 out of 5 stars Vadouvan   July 20, 2008
 0 out of 1 found this review helpful

Product was as described and arrived in good time.

I bought it for the recipe for the seasoning "Vadouvan". EXCELLENT!


4 out of 5 stars Essence: Recipes from Le Champignon Sauvage   December 12, 2007
 2 out of 39 found this review helpful

An Interesting book. Shows the trend of food that the chef does from years to years.

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