Call Boomerang Books 1300 36 33 32

Description - Pierre Gagnaire by Benedict Beauge

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.

Buy Pierre Gagnaire by Benedict Beauge from Australia's Online Independent Bookstore, Boomerang Books.

Book Details

ISBN: 9781584793168
ISBN-10: 1584793163
Format: Hardback
(269mm x 271mm x 25mm)
Pages: 240
Imprint: Stewart, Tabori & Chang Inc
Publisher: Stewart, Tabori & Chang Inc
Publish Date: 24-Nov-2003
Country of Publication: United States

Book Reviews - Pierre Gagnaire by Benedict Beauge

» Have you read this book? We'd like to know what you think about it - write a review about Pierre Gagnaire book by Benedict Beauge and you'll earn 50c in Boomerang Bucks loyalty dollars (you must be a Boomerang Books Account Holder - it's free to sign up and there are great benefits!)

Write Review


Author Biography - Benedict Beauge

Pierre Gagnaire is the Michelin three-starred chef famous for his highly personal cooking, which combines exceptional creativity and a mastery of technique. He was born into a family of restaurant owners and opened his first restaurant in 1980 in the centre of Saint-Etienne. In 1996 he opened his third restaurant, his first in Paris, a stone's throw away from the Champs-Elysees. The BBC touted Sketch, his newest venture in London, as "a glittering combination of food, art, and design...one of the country's most extraordinary restaurants."