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Astrance : A Cook's Book by Christophe Rohat, Pascal Barbot and Chihiro Masui (2012, Trade Paperback / Trade Paperback)
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US $1,400.00
Approximately£1,039.42
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30 days return. Buyer pays for return postage. If you use an eBay delivery label, it will be deducted from your refund amount.
Condition:
Ours is the 2012english edition. Pascal Barbot (1972– ) has reached his personal summit on two scores. Editions du Chêne, 2012. Near Fine.
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About this product
Product Identifiers
PublisherEditions Du Chene
ISBN-102812306629
ISBN-139782812306624
eBay Product ID (ePID)117260866
Product Key Features
Original LanguageFrench
Book TitleAstrance : a Cook's Book
Number of Pages416 Pages
LanguageEnglish
Publication Year2012
TopicRegional & Ethnic / International, Regional & Ethnic / French, Food, Lodging & Transportation / Restaurants
IllustratorYes
GenreTravel, Cooking
AuthorChristophe Rohat, Pascal Barbot, Chihiro Masui
FormatTrade Paperback / Trade Paperback
Dimensions
Item Height1.7 in
Item Weight85.3 Oz
Item Length10.9 in
Item Width8.8 in
Additional Product Features
Intended AudienceTrade
Dewey Edition23
Photographed byHaughton, Richard
Number of Volumes2 vols.
Dewey Decimal641.5944
SynopsisIn 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 littleknown 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., For the first time, the internationally-renowned chef of L'Astrance reveals his recipes for the home chef., Dans ce beau livre, Pascal Barbot, l'un des chefs francais les plus reputes et les plus prometteurs a l'international, devoile sa maniere de concevoir la cuisine dans le restaurant qu'il a cree en 2000 avec Christophe Rohat: L'Astrance***. - Dans ce livre, il nous confie ses meilleures recettes et comment et ou il a trouve l'inspiration pour les concevoir, comment il se procure les produits, comment il les utilise, les prepare et les cuit. Ces echanges ont donne des recettes parlees: on n'y trouve pas les mesures exactes des ingredients, mais la genese de chacun des plats. Ces recits sont tres personnels, on y apprend beaucoup sur la cuisine de l'Astrance, mais aussi sur la personnalite du chef lui-meme. - Les recettes parlees sont introduites par des textes de degustation de Chihiro Masui grace auxquels nous pouvons imaginer ce qu'il se passe a l'Astrance, l'aventure que represente la degustation de chaque plat. - Les produits utilises dans les recettes, magnifiquement photographies par Richard Haughton, et souvent peu connus en France, sont presentes et expliques a chaque chapitre. - Et pour permettre au lecteur de recreer un peu de cet univers de haute gastronomie chez lui, Pascal Barbot livre le secret des recettes de ses fameuses bases que l'on peut retrouver dans chacun de ses plats (sauces, condiments, pates, etc.) ainsi qu'une douzaine de pas a pas dans un deuxieme ouvrage de 64 pages pour nous permettre de reussir la cuisson du poisson a la poele, a la vapeur, la cuisson du carre d'agneau, etc. Une maquette epuree et elegante met en avant les magnifiques photographies de Richard Haughton, tout en refletant le professionnalisme et le calme qui regnent a l'Astrance., 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 recipesIn 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.
LC Classification NumberTX719
