Pierre Gagnaire grew up on the outskirts of the industrial city of Saint-???tienne-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 ...
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Pierre Gagnaire grew up on the outskirts of the industrial city of Saint-???tienne-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 Lin???e'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
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Add this copy of Pierre Gagnaire: Reflections on Culinary Artistry to cart. $32.00, very good condition, Sold by Books From California rated 4.0 out of 5 stars, ships from Simi Valley, CA, UNITED STATES, published 2003 by Stewart, Tabori & Chang.
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Add this copy of Pierre Gagnaire: Reflections on Culinary Artistry to cart. $37.00, like new condition, Sold by Argosy Book Store rated 5.0 out of 5 stars, ships from New York, NY, UNITED STATES, published 2003 by Stewart Tabori & Chang.
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Bloch-Laine, Jean-Louis. Fine in near fine jacket. Illustrated with many beautiful color plates. 240pp. Square 4to, gray boards, d.w. New York: Stewart Tabori & Chang, 2003. First edition, second printing. A fine copy in a near fine dust wrapper. Captions by Francois Simon and essay by Benedict Beauge.
Add this copy of Pierre Gagnaire: Reflections on Culinary Artistry to cart. $37.99, very good condition, Sold by Bookoutlet rated 5.0 out of 5 stars, ships from Bridgeton, NJ, UNITED STATES, published 2003 by Stewart, Tabori & Chang Inc.
Add this copy of Pierre Gagnaire: Reflections on Culinary Artistry to cart. $60.90, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2003 by Stewart, Tabori & Chang.
Add this copy of Pierre Gagnaire: Reflections on Culinary Artistry to cart. $88.17, new condition, Sold by GridFreed rated 4.0 out of 5 stars, ships from North Las Vegas, NV, UNITED STATES, published 2003 by Stewart, Tabori & Chang.
Add this copy of Pierre Gagnaire: Reflections on Culinary Artistry to cart. $105.29, new condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2003 by Stewart, Tabori & Chang.
