Ebook Download Pierre Gagnaire: 175 Home Recipes with a Twist, by Pierre Gagnaire
Pierre Gagnaire: 175 Home Recipes With A Twist, By Pierre Gagnaire In fact, publication is actually a window to the globe. Also many people could not appreciate reviewing books; guides will consistently provide the precise info concerning truth, fiction, experience, adventure, politic, religious beliefs, as well as a lot more. We are here an internet site that gives compilations of books greater than the book establishment. Why? We offer you great deals of varieties of connect to get guide Pierre Gagnaire: 175 Home Recipes With A Twist, By Pierre Gagnaire On is as you require this Pierre Gagnaire: 175 Home Recipes With A Twist, By Pierre Gagnaire You can locate this book easily here.
Pierre Gagnaire: 175 Home Recipes with a Twist, by Pierre Gagnaire
Ebook Download Pierre Gagnaire: 175 Home Recipes with a Twist, by Pierre Gagnaire
Why must choose the hassle one if there is very easy? Get the profit by purchasing guide Pierre Gagnaire: 175 Home Recipes With A Twist, By Pierre Gagnaire right here. You will certainly get different way making a deal and obtain the book Pierre Gagnaire: 175 Home Recipes With A Twist, By Pierre Gagnaire As known, nowadays. Soft file of the books Pierre Gagnaire: 175 Home Recipes With A Twist, By Pierre Gagnaire end up being incredibly popular with the users. Are you one of them? And also here, we are offering you the new compilation of ours, the Pierre Gagnaire: 175 Home Recipes With A Twist, By Pierre Gagnaire.
This letter could not affect you to be smarter, but the book Pierre Gagnaire: 175 Home Recipes With A Twist, By Pierre Gagnaire that we offer will certainly stimulate you to be smarter. Yeah, at least you'll recognize more than others that do not. This is just what called as the high quality life improvisation. Why must this Pierre Gagnaire: 175 Home Recipes With A Twist, By Pierre Gagnaire It's since this is your preferred theme to review. If you such as this Pierre Gagnaire: 175 Home Recipes With A Twist, By Pierre Gagnaire style around, why don't you review guide Pierre Gagnaire: 175 Home Recipes With A Twist, By Pierre Gagnaire to improve your conversation?
Today book Pierre Gagnaire: 175 Home Recipes With A Twist, By Pierre Gagnaire our company offer right here is not sort of typical book. You recognize, reviewing now doesn't suggest to manage the published book Pierre Gagnaire: 175 Home Recipes With A Twist, By Pierre Gagnaire in your hand. You can get the soft data of Pierre Gagnaire: 175 Home Recipes With A Twist, By Pierre Gagnaire in your gizmo. Well, we indicate that the book that we extend is the soft documents of guide Pierre Gagnaire: 175 Home Recipes With A Twist, By Pierre Gagnaire The content and all things are exact same. The distinction is only the kinds of the book Pierre Gagnaire: 175 Home Recipes With A Twist, By Pierre Gagnaire, whereas, this problem will precisely pay.
We discuss you also the way to get this book Pierre Gagnaire: 175 Home Recipes With A Twist, By Pierre Gagnaire without going to guide store. You could remain to see the link that we supply as well as ready to download Pierre Gagnaire: 175 Home Recipes With A Twist, By Pierre Gagnaire When many individuals are active to seek fro in the book establishment, you are extremely easy to download and install the Pierre Gagnaire: 175 Home Recipes With A Twist, By Pierre Gagnaire right here. So, exactly what else you will go with? Take the inspiration here! It is not only giving the ideal book Pierre Gagnaire: 175 Home Recipes With A Twist, By Pierre Gagnaire yet additionally the right book collections. Here we consistently give you the very best and also easiest method.
Celebrated French chef Pierre Gagnaire offers 175 classic and yet refined recipes for everyday and special occasions, from lazy brunches to midnight feasts. Revered for pushing the boundaries of taste and texture, Gagnaire transforms old favorites with a twist of originality in recipes designed for the casual cook. Four chapters include ideas for mealtimes and entertaining, from French Toast and Lemon-Rhubarb Marmalade to Grilled Line-Caught Bass to Bell Pepper Cocktails or Raspberries with Parmesan. The creative recipes of this master chef will expand the repertoire of the home cook—novice or accomplished—and provide a fresh, new home-dining experience
- Sales Rank: #1308075 in Books
- Brand: Brand: Flammarion
- Published on: 2012-11-13
- Released on: 2012-11-13
- Original language: English
- Number of items: 1
- Dimensions: 9.74" h x 1.12" w x 7.80" l, 2.69 pounds
- Binding: Hardcover
- 248 pages
- Used Book in Good Condition
Review
"This Michelin three-star chef known for serving up eclectic and sometimes wildly unusual combinations at his eponymous restaurant in Paris doesn't fail to surprise here." ~France Magazine
About the Author
Pierre Gagnaire is a three-Michelin-starred chef. His restaurants around the world include Sketch in London, Twist in Vegas, and Pierre Gagnaire in Paris. He has written numerous books on the art of haute cuisine and was named a Commander of Arts and Letters by the French Ministry of Culture in 2003. Jacques Gavard is a culinary, music, and portrait photographer. Eric Trochon is a food stylist whose work also appears in Bocuse in Your Kitchen.
Most helpful customer reviews
12 of 13 people found the following review helpful.
Foodies - this book will make you happy -UPDATED
By Surj
This book is totally worth adding to your collection if you are a foodie or for giving to the dedicated home chef / serious cook. Great recipes and flavours. Not a book for your average Rachel Ray home cook, unless they are adventurous with their food and flavors, if they are, then they'll be very happy.
If you are reading this review then you probably already know who Pierre Gagnaire is. You may even have his other books, which are very pretty, coffee table book like and the recipes need DEDICATION and PATIENCE to produce. Those recipes are really for inspiration in the most.
What this book does is what the title says - bring you a world class chefs tastes and flavours into a more accesible format. The recipes are simple, many of them less than ten ingredients. Some prep maybe necessary for some of his basic sauces buy it's all very approachable and doable in the home kitchen. One or two are nicely challenging and complex.
MOST IMPORTANT: The recipes are awesome. Familiar and French, yet refreshing. Unexpected and incredibly inventive.
A selection:
Crab,Green Mango, Pineapple and Green Pepper Salad
Smoked Fish Platter with Currants, Grated Cheese and Fennel and Molasses
Caramel Spread with Passion Fruit
Liegoise Waffles ( He even differentiates and provides recipes for regional variants)
Salad of Fresh Button Mushrooms with Shiso Leaves and Salmon Caviar
Beef and Sardine Gonzo
Fresh Goat Cheese Crepes with Honey and Almonds
Chilled Verbena Infusion
Orange and Cardamom Coffee
Grapefruit Zest with Yogurt and Lavender Honey
Zucchini Pesto
Cherry Tomatoes With Pastis
Fresh Raspberries with Parmesan
Note: Photography is lush but rarely of the dish at hand. Mostly of ingredients, process and the like. I kind of liked it.
I rarely leave reviews but this one so deserves a good one. It's a great tome and refreshing to one's cooking to read. You also get a great education with each recipe - the chef has educational and instructive notes for the chef about recognizing good produce, techniques and more.
September 7, 2013 - The reviews below don't do this book justice, take a look at reviews in Europe...
Pierre Gagnaire Home Recipes Twist
17 of 20 people found the following review helpful.
Not Quite ready for the Home
By Bouland
Buying a cookbook that was originally published in French and then translated for the American market is always problematic. The result can be simply a word-for-word translation that most Americans will find difficult to follow. Usually there is an attempt to Americanize the recipes. How successful this is depends on the translator. There have been some notable mishaps where a book translated for the UK market was released into the American market and contained many British terms not familiar to Americans. The translator of "175 Home Recipes with a Twist" seems to fall into a third category. Instructions seem to have been rewritten into American grammar, but they describe processes in a French manner. The French assume that the cook has more knowledge than American recipe writers do. Experienced cooks will know what the term "refresh" means in the statement "drain, refresh, and set aside" that follows an instruction to cook some green beans in boiling water, but inexperienced cooks will have no idea.
Then there are simple grammatical errors. In the milk-fed lamb recipe on page 183, the fifth instruction tells the reader to "Pour over the wine, turn down the oven..." following the previous instruction as to how to cook the lamb for the first fifteen minutes. The instruction should start "Pour the wine over the lamb, turn down the oven..." Gagnaire is a very skilled chef, but I doubt if he is pouring the leg of lamb over the wine.
The other place the translations run into problems is in measurement conversions and ingredient descriptions. Most of this book's conversions are correct, but I found a number of noticeable errors. It was good that weights were not converted to volumetric measurements, but since most digital scales in use today have both English and metric settings, a reader would be wise to use the book's metric measurements at all times.
Ingredients should be described in more detail. The Mortadella Platter on page 188 calls for "strong mustard." Anyone who has frequented a march� know that this refers to "moutard forte," a standard and very common type of mustard found in almost every French home. For the American marketplace, a description like "strong, Dijon-style mustard" would better. On a line above is the term green beans. Any Francophile knows that this refers to "haricots vertes," a variety of beans that are substantially different from the modern blue lake bean commonly available in the United States.
If you are the type of cookbook user where the pictures matter, this book may not be for you. The pictures generally don't represent finished dishes, but reflect the ingredients and processes that go into some of the preparations. Many are close-ups that are popular with today's food photographers. Most appear at a glance to be full page, but there are also numerous pages with four equal-sized images filling the page. All the images are vertical, so in a number of cases, horizontal pictures have been rotated to fit the vertical space. And in at least one instance, a full-page image is upside down (page 119).
If you like to read cookbooks for entertainment, this may not be for you. There are no head notes or anecdotes accompanying the recipes. The book is divided into three main sections: breakfast, lunch, and dinner. This has forced a somewhat artificial division of the recipes. I have to wonder why soups are included in lunch but not dinner or why fruit compotes are for breakfast and not also for dinner.
So with all my negativity, why did I purchase this book? To obtain the French-language version would have cost 3-1/2 times more. Also, the French version comes with a CD of music under the title "Bande Originale: 175 Recettes, 1 Heure de Musique." I wasn't interested in the music. At one of the restaurants I worked at in France, we prepared some special meals with recipes from other Michelin-starred restaurants in the country. I always remember the time I spent interpreting Gagnaire's recipes, even with one of his staff in attendance. Some were winners, others not. But all were a bit off the wall. I was hoping for some ideas from these recipes, and I did get a few. I simplified his recipe for a lemon chiffon cake to make bite-sized cake pops that I flavor with a variety of syrups. I find his recipe for beef tataki interesting in that he adds a little beet puree to soy sauce-mirin-sake marinade, which he thickens and uses as a sauce instead. I can think of a number of preparations that I can derive from this.
11 of 13 people found the following review helpful.
dreadful, uselss cookbook
By Jaromir Benesch
175 recipies ..but all are dreadful combinations of ingredients or totally obvious little mixtures of ingredients for which no cook would need instructions. An example of the former is a salad of aloe vera, green mango, dried appricots, chopped fennel, and tofu covered in corn syrup (no amount specified) and covered with chopped cilantro. Examples of the latter are Orange, grape and pear salad, which consists of three oranges, two pears, 2 oz of muscat grapes, 3 tablespoons of spiced syrup (a simple syrup with spices), 3 tablespoons of red currant jelly and optional orange juice or forbidden rice balls which consists of cold forbidden rice mixed into balls with chopped ham mixed in them. I defy anyone to eat the "misfits relish" and not vomit. I've owned bad cookbooks before but usually there are at least a few ideas hidden in them. I didn't find a single one here. For the serious cook, the use of bouillon cubes, commercial jellies and crushed candies for flavoring is just one mmore reason to stay as far away as possible from this dreadful work.
Pierre Gagnaire: 175 Home Recipes with a Twist, by Pierre Gagnaire PDF
Pierre Gagnaire: 175 Home Recipes with a Twist, by Pierre Gagnaire EPub
Pierre Gagnaire: 175 Home Recipes with a Twist, by Pierre Gagnaire Doc
Pierre Gagnaire: 175 Home Recipes with a Twist, by Pierre Gagnaire iBooks
Pierre Gagnaire: 175 Home Recipes with a Twist, by Pierre Gagnaire rtf
Pierre Gagnaire: 175 Home Recipes with a Twist, by Pierre Gagnaire Mobipocket
Pierre Gagnaire: 175 Home Recipes with a Twist, by Pierre Gagnaire Kindle
Tidak ada komentar:
Posting Komentar