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Astrance. A cook's book (English)

Astrance. A cook's book (English)
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69,90 €

Autor: Pascal Barbot, Christophe Rohat, Chihiro Masui
Richard Haughton (fotografías)
Disponibilidad: a consultar
Idioma: Inglés
Formato: Tapa dura, 420 pp, 22x27 cm
Editor: Éditions du Chêne, 2013, 9782812306624
Otras características : Fotografías a color
Agotado

Publisher review:
At last! The long-awaited book from Astrance will take you backstage into a world at the forefront of innovative contemporary cuisine. The extraordinary images, recipes and detailed descriptions found in this unprecedented volume will provide you with a visual taste of Chef Pascal Barbot’s creations.
Astrance is the most difficult three-star Paris restaurant in which to obtain a reservation... It is ranked each year among the top 20 restaurants of the world by Restaurant Magazine.
In the year 2000, two men opened a small, 25-seat restaurant in Paris. The named it Astrance. It became one of the first restaurants to operate without a menu, offering only surprises from the Chef... Today, Astrance has become a model for young chefs this worldwide. This eclectic book takes you not only into the mind of the maître de maison, Christophe Rohat, who talks about front of the house, service and the pleasures of the table, but it will plunge you into the unbridled imagination of the chef, Pascal Barbot, as he tells the story behind each of his creations. Through elegant and detailed descriptions of her tastings, Chihiro Masui invites you to experience the unique adventure of a meal at Astrance. Numerous recipes, never before published, complete the volume to provide an intimate glimpse of one of the most creative cuisines of our time.
The Step-By-Step guide opens the door into Astrance’s kitchen, whose miniscule simplicity surprises both professionals and amateurs alike. The guide’s recipes, laid out in detail with accompanying photos, will take you through every stage in the creation of emblematic dishes, such as the Foie gras tartor the Miso eggplant. You will also discover some of the Chef’s techniques for pan-cooking fish, crisping a rack of suckling pig, browning a pigeon, and others you might be inspired to try in your own kitchen...

Index:
- Preface...
- A book that should never have existed...
- “I love making people happy”.
- Citrus.
- Peppers.
- Near and far.
- Herbs and flowers.
- Red and white.
- Truffle or not.
- Before and after.
- Basic recipes.
- “Here, everyone does everything”.
- Glossary.

About the author:
Pascal Barbot began learning his trade while still at school, cooking in small restaurants every summer vacation. In 1991, he started his career at the Buron de Chaudefour in the town of Murol, in his native Auvergne. Later that year, he left for London, where he worked at Les Saveurs. In 1993, he crossed the globe to do his military service in the French Navy, stationed in New Caledonia on board the Jacques Cartier, an experience that give him a taste for adventure and for discovering new flavours and products. He also served as private chef for the admiral of the Pacific fleet. From 1993 to 1998, he was first commis, then chef de partie, and finally sous-chef at Alain Passard’s L’Arpège, during which time the internationally renowned restaurant earned its third Michelin star (1996). He then spent a year in Sydney, where as chef de cuisine he helped to create Ampersand (named best cuisine of Australia by Condé Nast). Back in France he opens Astrance in partnership with Christophe Rohat. In 2005, Astrancereceived a score of 19/20 and Pascal Barbot was named Chef of the Year by the prestigious French guide Gault & Millau. World traveller, Pascal uses his many journeys as a source of inspiration, ceaselessly reinventing his recipes and giving free reing to his imagination.

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