Grands Crus Classes: The Great Wines of Bordeaux with Recipes from Star Chefs of the WorldHardback
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- Publisher: Stewart, Tabori & Chang Inc
- Format: Hardback | 384 pages
- Dimensions: 251mm x 315mm x 38mm | 2,790g
- Publication date: 2 November 2010
- Publication City/Country: New York
- ISBN 10: 1584798777
- ISBN 13: 9781584798774
- Illustrations note: 375 full-colour illustrations
- Sales rank: 396,113
This lavishly produced book celebrates the best of the world-renowned wines of Bordeaux. Each of the 87 wines classified in 1855 as Grands Crus Classes is described in detail and placed in the context of the beautiful vineyards and chateaux where they are produced. In addition, every wine is carefully paired with an original recipe by a superstar chef such as Alice Waters, Charlie Trotter, Thomas Keller, Paul Bocuse, or Nobu Matsuhisa. The book also offers an inside look at the spirit and history of each chateau, with over 400 photographs that capture these architectural treasures and the landscapes in which they reside. An appendix offers practical details about the chateaux, including how to visit, making Grands Crus Classes a treat for wine lovers, foodies, and Francophiles alike. The chefs who have contributed recipes include: Daniel Boulud, Daniel, U.S. Thomas Keller, French Laundry, U.S. Eric Ripert, Le Bernardin, U.S. Charlie Trotter, Charlie Trotter's, U.S. Alice Waters, Chez Panisse, U.S. Ferran Adria, El Bulli, Spain Juan Mari Arzak, restaurant Arzak, Spain Paul Bocuse, restaurant Paul Bocuse, France Pierre Gagnaire, Pierre Gagnaire, France Nobu Matsuhisa, Nobu London, U.K.
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Sophie Brissaud is a journalist and writer specializing in foreign cuisine. She has worked with some of the best chefs and sommeliers in the world, and shares her chronicles on her blog Chez Ptitpois.A" Cyril le Tourneur d'Ison has photographed around the world, from the vineyards of France to the remote landscapes of Southeastern China. Recently he has worked on a number of books about wine. Iris L. Sullivan is a photographer who specializes in cooking and still life. Her photographs appear regularly in magazines in France and elsewhere, and have appeared in numerous books for Minerva.