Pierre Gagnaire: Reinventing French Cuisine Hardcover – November 1, 2007

Awesome book.

Great books great conditions

Product was as described and arrived in good time.I bought it for the recipe for the seasoning "Vadouvan". EXCELLENT!

I love Gagnaire's technique and appreciate him fully as an artist and culinary innovator. But this book is a total disappointment. It lacks cohesion, has recipes which are very difficult to cook, and poor on illustrations and photography. Does not at all deserve the high price tag it has. I don't think I will make any use of this book and will ever turn a page again for this reason I did not like it at all.

Inside the world of haute cuisine

A very exiting book. It is rewarding to be exposed to such high energy of creativity.

I was a little conflicted when I first got this cookbook. It contains a relatively small number of recipes and most of them are fairly complex. I think it is safe to say that this is not in any way intended for home cooks. This is a book for hardcore foodies or chefs.This book illustrates Gagnaire's career through recipes, showing some of his best dishes that he has created over the past 40 years or so. I think it is difficult to fully appreciate this book without being familiar with Gagnaire's food and his role in innovating French cuisine. It's not a book that will be a frequent reference, but perhaps more of just an occasional source of inspiration for chefs.

An Interesting book. Shows the trend of food that the chef does from years to years.

Love this book! I don’t even read it half the time when I’m going over it as I just like to peruse the pictures and get the creative juices flowing.

Artikel wie beschrieben.Schnelle Lieferung.

Um livro para aqueles que desejam saber um pouco mais sobre como funciona uma das mentes brilhantes da cozinha francesa!

ok

I own this book. It is part of my cookbook collection of over 300, probably close to 400. I haven't looked at this book since I bought it. This is one of the worst cookbooks I own. Relatively few recipes for the number of pages, very sparse on instructions, few pictures. Worst of all, the theme here is going through his cooking/chef career from 1965 to 2006, almost year by year, and definitely from 1981 on. In that latter part he lists the year's menu of dishes that his restaurant served. About 8 or 10 each year, most sounding very delicious, but then a recipe is given for only one of these! Hopefully the one you really fancied. Julia Child's cookbook is better, it also lacks pictures, but you can cook with it. This book isn't about recipes, it's an ego trip for the author. I would gladly trade this for another book. If you want a great book. Buy "Classic Pierre Koffmann". I recently bought it on Amazon but have not yet reviewed.