Pierre Gagnaire: Reinventing French Cuisine
Pierre Gagnaire is a considered one of the finest chefs in the world. He was at the forefront of the fusion movement, blasting through established conventions of classic French cooking by introducing jarring juxtapositions of flavours, tastes, textures and ingredients. He is the owner of the eponymous Pierre Gagnaire in Paris and Head Chef of Sketch in London, two restaurants that in 2005 were ranked in the top 20 in the world by the industry magazine "Restaurant". And in 2006, the magazine ranked Gagnaire as the third best chef in the world.This memoir/cookbook is a delightful tour of his life and recipes as a cook since 1966, from his first very simple recipe, a potatoes gratin, to the last, a flower-shaped haddock. Beautifully illustrated, the book is a testament to Gagnaire's ever-expanding palate as an expert chef who considers himself a beginner, and that his most amazing recipe is yet to come.
- Hardback | 200 pages
- 276 x 278 x 24mm | 1,542.21g
- 01 Nov 2007
- Stewart, Tabori & Chang Inc
- New York, United States
- cl / bw / tt illustrations, cl30 / bw / tt30 photographs
About Jean-Francois Abert
Pierre Gagnaire was born into a family of restauranteurs and opened his first restaurant in 1980. He is the Author of STC's Pierre Gagnaire: Reflections on Culinary Artistry. Jean-Francois Abert writes for the Dauphine Libere and has collaborated on numerous cookbooks. Photographer Peter Lippmann has worked in Paris for 25 years. He contributes regularly to Vogue, the New York Times magazine, Marie Claire and Le Figaro.