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Books > Cookbooks, Food & Wine > Regional & International > European > French > 2812306629
  1. Astrance: A Cook's Book [Deluxe Version in Slipcase]
    Astrance: A Cook's Book [Deluxe Version in Slipcase]
    Astrance: A Cook's Book [Deluxe Version in Slipcase]
    Astrance: A Cook's Book [Deluxe Version in Slipcase]
    Astrance: A Cook's Book [Deluxe Version in Slipcase]
    Astrance: A Cook's Book [Deluxe Version in Slipcase]
    Astrance: A Cook's Book [Deluxe Version in Slipcase]
    Astrance: A Cook's Book [Deluxe Version in Slipcase]
    Image(s) provided for illustrative purposes and may differ from the actual product
  2. Astrance: A Cook's Book [Deluxe Version in Slipcase]

    Delivery: 10-20 Working Days
    Customer Ratings (21 reviews)
    Price R11604.00

Additional Information

Recipes from L'Astrance, a three-star Michelin restaurant with only 25 seats, located near Trocadéro in Paris Pascal Barbot is one of the most highly-acclaimed chefs in the world. His discretion only serves to heighten interest in his work. This long-awaited book is the first time he shares his vision of food and his recipes

In this beautiful cookbook Pascal Barbot, one of the most reputed and internationally-acclaimed French chefs, reveals his concept of cooking in the restaurant he created with Christophe Rohat in 2000: the three-star Michelin restaurant L'Astrance. In a series of about fifty "narrative recipes" he describes how and where he found the inspiration for his recipes, how he finds his products, how he uses, prepares and cooks them. These "narrative recipes" are completed by texts by Chihiro Masui. For each menu she gives her tasting impressions that serve as an introduction for the dishes presented in the book.

The products used in the recipes, magnificently photographed by Richard Haughton and often little-known in the West, are presented alongside each dish. In order to allow the home cook to recreate a bit of "haute gastronomie" at home, Pascal Barbot reveals secrets of his basic recipes in the deluxe version of the book, in a 64-page separate booklet. It includes sauces, condiments, pastries.

Clients come from all over the world, reserving their tables months in advance, in order to sample the unforgettable taste experience that is offered at L'Astrance. There is no fixed menu. The experience is based on confidence in the chef Pascal Barbot who creates ten unique dishes each day. The culinary adventure can last a whole afternoon or evening: very finely crafted dishes, indefinable flavours, unexpected associations, subtly presented dishes with beautiful colours, unusual foods and condiments for European tastes - a multitude of surprising pleasures for the palate. The head waiter is always available for explaining the composition and foods in each dish, accompanied by his calm, discreet and helpful staff.

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Éditions du Chêne
Éditions du Chêne
300 Colour
300 Colour
Éditions du Chêne
Éditions du Chêne
Most Helpful Customer Reviews

A well produced introduction to a mans very unique culinary style. I was surprised to see such international flair and ingredients used with modern french interpretation. Beautiful photography with deceivingly easy recipes although if your looking to copy them step for step you will be hard pressed to find the ingredients at your local supermarket! Overall i gave it a 4 because even between the two books included you may still have difficulty learning how to do the elements of a dish that intrigue you via the photographs.
Note! the slipcase while beautiful is easily scratched and if you try to clean it with a cloth the brown paint wears off almost instantly leaving a very unsightly worn spot... Luckily this happened to me on the back but it still was frustrating considering the cost of the book.
A book that aims to not only give you an insight into the genius of creation but takes you on a journey that will expand your concept of haute cuisine. While it may not be possible to recreate every dish, any true lover of fine cooking can not help but learn new skills. For example, a wonderful new way of cooking and presenting eggplant with miso, made this dish and all i can say is sublime. Simple ways of cooking and presenting fish. The authors display a reverence for each and every ingredient. Love this book for its daring!
This is an essential for any chef or one who wants to peek at the creative process of a master . One of my absolute favorites. The brilliance lies in the narrative about the genesis of the dish... why, what, how... something that is both fleeting and memorable, and imperfect, as Pascal is more than willing to point out as a result of his own foibles (and the nature of the craft). This is one of the few books that can inspire any chef and will enrich those not steeled in the "battle" of the professional kitchen.
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