Pierre Gagnaire: A Banquet of Nature
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Author: Gagnaire, Pierre
Take a seat at the dinner table of Pierre Gagnaire, whose eponymous Paris restaurant has held three Michelin stars since 1996, and savour the conversations from poets, jazz musicians and writers on and around 15 of the chef’s signature recipes. Recipes for meal-elevating condiments like his bouillon "Zezette" and his "Ringo" foie gras, as well as contributions from the likes of philosophers, novelists, botanists, designers and musicians, and thoughtful sketches by Miyuka Schipfer included.Guest contributors include philosopher Emanuele Coccia, novelist Maylis de Kerangal, botanist Marc Jeanson, designer Marcin Rusak, musician Laurent de Wilde and botanist Emmanuelle Pouydebat. The book is illustrated throughout with sketches of fresh ingredients, floral arrangements and busy kitchens, all done by Miyuka Schipfer.Quick condiments, seasonings and sides are perfect for elevating any meal: add Gagnaire’s bouillon “Zezette” to gnocchi or mushroom ravioli, or pop his dried spiced orange slices into a warm cider. Maybe try your hand at his “Ringo” foie gras, best prepared while listening to “Roll Over Beethoven” (the chef’s personal recommendation).
ISBN 9782365681254. JBE Books. hb. 242 pages. 55 colour ills. 26 x 19.7 cm.
available
Take a seat at the dinner table of Pierre Gagnaire, whose eponymous Paris restaurant has held three Michelin stars since 1996, and savour the conversations from poets, jazz musicians and writers on and around 15 of the chef’s signature recipes. Recipes for meal-elevating condiments like his bouillon "Zezette" and his "Ringo" foie gras, as well as contributions from the likes of philosophers, novelists, botanists, designers and musicians, and thoughtful sketches by Miyuka Schipfer included.Guest contributors include philosopher Emanuele Coccia, novelist Maylis de Kerangal, botanist Marc Jeanson, designer Marcin Rusak, musician Laurent de Wilde and botanist Emmanuelle Pouydebat. The book is illustrated throughout with sketches of fresh ingredients, floral arrangements and busy kitchens, all done by Miyuka Schipfer.Quick condiments, seasonings and sides are perfect for elevating any meal: add Gagnaire’s bouillon “Zezette” to gnocchi or mushroom ravioli, or pop his dried spiced orange slices into a warm cider. Maybe try your hand at his “Ringo” foie gras, best prepared while listening to “Roll Over Beethoven” (the chef’s personal recommendation).
ISBN 9782365681254. JBE Books. hb. 242 pages. 55 colour ills. 26 x 19.7 cm.
available