Pierre Gagnaire: Reflections on Culinary Artistry
by Benedict Beauge, Jean Louis Bloch Linee, Francois Simon
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Book Summary Information
Author: Benedict Beauge, Francois Simon, Jean Louis Bloch LineeEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2003-12-02
ISBN: 1584793163
Number of pages: 240
Publisher: Stewart, Tabori & Chang
Book Reviews of Pierre Gagnaire: Reflections on Culinary Artistry
Book Review: Know What Youre Buying
Summary: 4 Stars
For all you out there denouncing this book, I think you simply just didn't know what you were purchasing. Yes, I am dissapointed in the lack of recipes (hence the four stars) and the zen-like reflection on food can be a bit much, but this is a mix between poetry and photography. It is also meant to stimulate your mind. Most of the pictures are representations of the food. One is not paying for drops of consumme on an illuminated plate or table at Gagnaire's restaurant. You are supposed to imagine, reinvent the food that is on the page. Its meant to be appreciated, not copied. You see foie gras and hazelnuts on the page? Try and cook it in a way that sounds good to you...
Summary of Pierre Gagnaire: Reflections on Culinary Artistry
Pierre Gagnaire grew up on the outskirts of the industrial city of Saint-Etienne - a gastronomic wasteland in central France. 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 exuberant 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 colour images by renowned food photographer Jean Louis Bloch Linee's reveal the richness of these incredible creations.Photography Books
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