Astrance, Livre de Cuisine
Pascal Barbot et Christophe Rohat
By Chihiro Masui
Photos by Richard Haughton
.
Text of the article by Isa-Marie Grujard...
English translation by Margaux Cintrano...
.
L´Astrance is a Parisian Restaurant, tucked into the Trocadéro neighborhood, which everyone is speaking about. The exceptional cuisine is extraordinarily innovative, and the service highly attentive. In order to enjoy the epicurism at Restaurant Astrance, and to obtain a reservation, there can be a two month wait.
The kitchen and its culinary preparations, and the dining salon are chockfull of tremendous alchemy as well as the venue location, which are scene making highlighted, and have become quite well known throughout not only Paris but the world.
.
Why I like this Cookbook ?
.
- Because it is beautiful...
Firstly, the physical design and layout of the book are beautiful. The book possesses an embossed treatment in title that provides contemporary illumination and reflective shadow effect.
The most quintessential item is the concentration of gastronomic ideas, informative knowledge, the expert photography and the colors employed.
- Because it is an art book...
The 2nd volume possesses a notebook, step by step set of pictorials and because Astrance is an art book and a cookbook, the recipes are both simple in methodology and the culinary philosophy is the seasonal product selection.
- Because it is infinitely original...
The recipes are original, and come alive on their pages. Each recipe has a unique aspect that creates, and stimulates all our 6 sensations including: our visual sight, hearing, taste, touch, intuition and emotional feelings.
- Because the recipes are unique and make us dream...
There is in point a few recipes which stand out, the butter Brioche recipe consisting of rosemary herb; the dragon beans, and the paradise for the palate sea scallops.
The style of the volume is quite large and in discovering each page, there is an association of complex simplicity and reasoning. The Chapter on Algaes, is amazingly written and I have not seen such a chapter on this topic.
The book also offers kitchen steps and how to´s, a vast variety of recipes and cooking lessons.
What stands out in my mind is the Tart of Foie Gras which combines mushrooms and citrus in a sensual and foodgasm manner. Furthermore, the base for each dish in The Astrance Cookbook, consists of the authors´ unique and exquisitely non - fail recipes, including The Supreme of Chicken d´ Auvergne.
Chef Pascal Barbot stated that the recipes in this cookbook, explain the inspiration for designing these dishes. He describes the products, and makes comments on the recipes he has created.
Observations...
This book is for lover´s of the fine French table, who want to improve their skills, discover, and relish fresh ideas for you and your family. It is quite an unusual cookbook and art book, in the sense, that these two Chefs reveal their uncountable secrets, simplifying for other Chefs and the home gourmet. ...
Focus...
Among the chapters are the following:
Citrus fruits : Turbot, Citron and Cumin, Artichoke and Ruby Grapefruit
Chillies : Sweet onion, Spanish style Chorizo, Truffles, Lobster, Satay, and Peanuts
Here and There : Dashi, Lemon Confit, Sea Scallops and Oysters
Herbs and Flowers : Courgette Flowers, Gorgonzola and Berries
Red & White : Tomato, White Chocolate and Sorrel
Truffle and Not Truffle Parmesan, Truffles, Celery, Oysters, Camembert and Beetroot
Before and After : Brioche, Butter and Rosemary Herb Flowers
Basic Recipes : Preparation...
...
Datasheet...
"Astrance Livre de Cuisine",
Pascal Barbot et Christophe Rohat,
by Chihiro Masui
Photos Richard Haughton
Book Pages: 352
Second Book: 62 Pages ( 22cm. x 28cm. )
Publishing and Copyright: December 2012
Language: French
NBSI 9 782812 303265
Price: Euros 69.90
Editions du Chêne.
.
Let us know of your comments and feel free to share this link with your family and networks to know this page ...
You can also see all books and magazines found on Visions Gourmandes in the following section :
If you want to publish an article about a book or magazine related to the concept of Visions Gourmandes, do not hesitate to contact us using our > Contact Form
.
.
Astrance, Livre de Cuisine
Pascal Barbot et Christophe Rohat
By Chihiro Masui
Photos by Richard Haughton
.
Text of the article by Isa-Marie Grujard...
English translation by Margaux Cintrano...
.
L´Astrance is a Parisian Restaurant, tucked into the Trocadéro neighborhood, which everyone is speaking about. The exceptional cuisine is extraordinarily innovative, and the service highly attentive. In order to enjoy the epicurism at Restaurant Astrance, and to obtain a reservation, there can be a two month wait.
The kitchen and its culinary preparations, and the dining salon are chockfull of tremendous alchemy as well as the venue location, which are scene making highlighted, and have become quite well known throughout not only Paris but the world.
.
Why I like this Cookbook ?
.
- Because it is beautiful...
Firstly, the physical design and layout of the book are beautiful. The book possesses an embossed treatment in title that provides contemporary illumination and reflective shadow effect.
The most quintessential item is the concentration of gastronomic ideas, informative knowledge, the expert photography and the colors employed.
- Because it is an art book...
The 2nd volume possesses a notebook, step by step set of pictorials and because Astrance is an art book and a cookbook, the recipes are both simple in methodology and the culinary philosophy is the seasonal product selection.
- Because it is infinitely original...
The recipes are original, and come alive on their pages. Each recipe has a unique aspect that creates, and stimulates all our 6 sensations including: our visual sight, hearing, taste, touch, intuition and emotional feelings.
- Because the recipes are unique and make us dream...
There is in point a few recipes which stand out, the butter Brioche recipe consisting of rosemary herb; the dragon beans, and the paradise for the palate sea scallops.
The style of the volume is quite large and in discovering each page, there is an association of complex simplicity and reasoning. The Chapter on Algaes, is amazingly written and I have not seen such a chapter on this topic.
The book also offers kitchen steps and how to´s, a vast variety of recipes and cooking lessons.
What stands out in my mind is the Tart of Foie Gras which combines mushrooms and citrus in a sensual and foodgasm manner. Furthermore, the base for each dish in The Astrance Cookbook, consists of the authors´ unique and exquisitely non - fail recipes, including The Supreme of Chicken d´ Auvergne.
Chef Pascal Barbot stated that the recipes in this cookbook, explain the inspiration for designing these dishes. He describes the products, and makes comments on the recipes he has created.
Observations...
This book is for lover´s of the fine French table, who want to improve their skills, discover, and relish fresh ideas for you and your family. It is quite an unusual cookbook and art book, in the sense, that these two Chefs reveal their uncountable secrets, simplifying for other Chefs and the home gourmet. ...
Focus...
Among the chapters are the following:
Citrus fruits : Turbot, Citron and Cumin, Artichoke and Ruby Grapefruit
Chillies : Sweet onion, Spanish style Chorizo, Truffles, Lobster, Satay, and Peanuts
Here and There : Dashi, Lemon Confit, Sea Scallops and Oysters
Herbs and Flowers : Courgette Flowers, Gorgonzola and Berries
Red & White : Tomato, White Chocolate and Sorrel
Truffle and Not Truffle Parmesan, Truffles, Celery, Oysters, Camembert and Beetroot
Before and After : Brioche, Butter and Rosemary Herb Flowers
Basic Recipes : Preparation...
...
Datasheet...
"Astrance Livre de Cuisine",
Pascal Barbot et Christophe Rohat,
by Chihiro Masui
Photos Richard Haughton
Book Pages: 352
Second Book: 62 Pages ( 22cm. x 28cm. )
Publishing and Copyright: December 2012
Language: French
NBSI 9 782812 303265
Price: Euros 69.90
Editions du Chêne.
.
Let us know of your comments and feel free to share this link with your family and networks to know this page ...
You can also see all books and magazines found on Visions Gourmandes in the following section :
If you want to publish an article about a book or magazine related to the concept of Visions Gourmandes, do not hesitate to contact us using our > Contact Form
.
.
Astrance, Livre de Cuisine
Pascal Barbot et Christophe Rohat
By Chihiro Masui
Photos by Richard Haughton
.
Text of the article by Isa-Marie Grujard...
English translation by Margaux Cintrano...
.
L´Astrance is a Parisian Restaurant, tucked into the Trocadéro neighborhood, which everyone is speaking about. The exceptional cuisine is extraordinarily innovative, and the service highly attentive. In order to enjoy the epicurism at Restaurant Astrance, and to obtain a reservation, there can be a two month wait.
The kitchen and its culinary preparations, and the dining salon are chockfull of tremendous alchemy as well as the venue location, which are scene making highlighted, and have become quite well known throughout not only Paris but the world.
.
Why I like this Cookbook ?
.
- Because it is beautiful...
Firstly, the physical design and layout of the book are beautiful. The book possesses an embossed treatment in title that provides contemporary illumination and reflective shadow effect.
The most quintessential item is the concentration of gastronomic ideas, informative knowledge, the expert photography and the colors employed.
- Because it is an art book...
The 2nd volume possesses a notebook, step by step set of pictorials and because Astrance is an art book and a cookbook, the recipes are both simple in methodology and the culinary philosophy is the seasonal product selection.
- Because it is infinitely original...
The recipes are original, and come alive on their pages. Each recipe has a unique aspect that creates, and stimulates all our 6 sensations including: our visual sight, hearing, taste, touch, intuition and emotional feelings.
- Because the recipes are unique and make us dream...
There is in point a few recipes which stand out, the butter Brioche recipe consisting of rosemary herb; the dragon beans, and the paradise for the palate sea scallops.
The style of the volume is quite large and in discovering each page, there is an association of complex simplicity and reasoning. The Chapter on Algaes, is amazingly written and I have not seen such a chapter on this topic.
The book also offers kitchen steps and how to´s, a vast variety of recipes and cooking lessons.
What stands out in my mind is the Tart of Foie Gras which combines mushrooms and citrus in a sensual and foodgasm manner. Furthermore, the base for each dish in The Astrance Cookbook, consists of the authors´ unique and exquisitely non - fail recipes, including The Supreme of Chicken d´ Auvergne.
Chef Pascal Barbot stated that the recipes in this cookbook, explain the inspiration for designing these dishes. He describes the products, and makes comments on the recipes he has created.
Observations...
This book is for lover´s of the fine French table, who want to improve their skills, discover, and relish fresh ideas for you and your family. It is quite an unusual cookbook and art book, in the sense, that these two Chefs reveal their uncountable secrets, simplifying for other Chefs and the home gourmet. ...
Focus...
Among the chapters are the following:
Citrus fruits : Turbot, Citron and Cumin, Artichoke and Ruby Grapefruit
Chillies : Sweet onion, Spanish style Chorizo, Truffles, Lobster, Satay, and Peanuts
Here and There : Dashi, Lemon Confit, Sea Scallops and Oysters
Herbs and Flowers : Courgette Flowers, Gorgonzola and Berries
Red & White : Tomato, White Chocolate and Sorrel
Truffle and Not Truffle Parmesan, Truffles, Celery, Oysters, Camembert and Beetroot
Before and After : Brioche, Butter and Rosemary Herb Flowers
Basic Recipes : Preparation...
...
Datasheet...
"Astrance Livre de Cuisine",
Pascal Barbot et Christophe Rohat,
by Chihiro Masui
Photos Richard Haughton
Book Pages: 352
Second Book: 62 Pages ( 22cm. x 28cm. )
Publishing and Copyright: December 2012
Language: French
NBSI 9 782812 303265
Price: Euros 69.90
Editions du Chêne.
.
Let us know of your comments and feel free to share this link with your family and networks to know this page ...
You can also see all books and magazines found on Visions Gourmandes in the following section :
If you want to publish an article about a book or magazine related to the concept of Visions Gourmandes, do not hesitate to contact us using our > Contact Form
.
.
Astrance, Livre de Cuisine
Pascal Barbot et Christophe Rohat
By Chihiro Masui
Photos by Richard Haughton
.
Text of the article by Isa-Marie Grujard...
English translation by Margaux Cintrano...
.
L´Astrance is a Parisian Restaurant, tucked into the Trocadéro neighborhood, which everyone is speaking about. The exceptional cuisine is extraordinarily innovative, and the service highly attentive. In order to enjoy the epicurism at Restaurant Astrance, and to obtain a reservation, there can be a two month wait.
The kitchen and its culinary preparations, and the dining salon are chockfull of tremendous alchemy as well as the venue location, which are scene making highlighted, and have become quite well known throughout not only Paris but the world.
.
Why I like this Cookbook ?
.
- Because it is beautiful...
Firstly, the physical design and layout of the book are beautiful. The book possesses an embossed treatment in title that provides contemporary illumination and reflective shadow effect.
The most quintessential item is the concentration of gastronomic ideas, informative knowledge, the expert photography and the colors employed.
- Because it is an art book...
The 2nd volume possesses a notebook, step by step set of pictorials and because Astrance is an art book and a cookbook, the recipes are both simple in methodology and the culinary philosophy is the seasonal product selection.
- Because it is infinitely original...
The recipes are original, and come alive on their pages. Each recipe has a unique aspect that creates, and stimulates all our 6 sensations including: our visual sight, hearing, taste, touch, intuition and emotional feelings.
- Because the recipes are unique and make us dream...
There is in point a few recipes which stand out, the butter Brioche recipe consisting of rosemary herb; the dragon beans, and the paradise for the palate sea scallops.
The style of the volume is quite large and in discovering each page, there is an association of complex simplicity and reasoning. The Chapter on Algaes, is amazingly written and I have not seen such a chapter on this topic.
The book also offers kitchen steps and how to´s, a vast variety of recipes and cooking lessons.
What stands out in my mind is the Tart of Foie Gras which combines mushrooms and citrus in a sensual and foodgasm manner. Furthermore, the base for each dish in The Astrance Cookbook, consists of the authors´ unique and exquisitely non - fail recipes, including The Supreme of Chicken d´ Auvergne.
Chef Pascal Barbot stated that the recipes in this cookbook, explain the inspiration for designing these dishes. He describes the products, and makes comments on the recipes he has created.
Observations...
This book is for lover´s of the fine French table, who want to improve their skills, discover, and relish fresh ideas for you and your family. It is quite an unusual cookbook and art book, in the sense, that these two Chefs reveal their uncountable secrets, simplifying for other Chefs and the home gourmet. ...
Focus...
Among the chapters are the following:
Citrus fruits : Turbot, Citron and Cumin, Artichoke and Ruby Grapefruit
Chillies : Sweet onion, Spanish style Chorizo, Truffles, Lobster, Satay, and Peanuts
Here and There : Dashi, Lemon Confit, Sea Scallops and Oysters
Herbs and Flowers : Courgette Flowers, Gorgonzola and Berries
Red & White : Tomato, White Chocolate and Sorrel
Truffle and Not Truffle Parmesan, Truffles, Celery, Oysters, Camembert and Beetroot
Before and After : Brioche, Butter and Rosemary Herb Flowers
Basic Recipes : Preparation...
...
Datasheet...
"Astrance Livre de Cuisine",
Pascal Barbot et Christophe Rohat,
by Chihiro Masui
Photos Richard Haughton
Book Pages: 352
Second Book: 62 Pages ( 22cm. x 28cm. )
Publishing and Copyright: December 2012
Language: French
NBSI 9 782812 303265
Price: Euros 69.90
Editions du Chêne.
.
Let us know of your comments and feel free to share this link with your family and networks to know this page ...
You can also see all books and magazines found on Visions Gourmandes in the following section :
If you want to publish an article about a book or magazine related to the concept of Visions Gourmandes, do not hesitate to contact us using our > Contact Form
.
.
Astrance, Livre de Cuisine
Pascal Barbot et Christophe Rohat
By Chihiro Masui
Photos by Richard Haughton
.
Text of the article by Isa-Marie Grujard...
English translation by Margaux Cintrano...
.
L´Astrance is a Parisian Restaurant, tucked into the Trocadéro neighborhood, which everyone is speaking about. The exceptional cuisine is extraordinarily innovative, and the service highly attentive. In order to enjoy the epicurism at Restaurant Astrance, and to obtain a reservation, there can be a two month wait.
The kitchen and its culinary preparations, and the dining salon are chockfull of tremendous alchemy as well as the venue location, which are scene making highlighted, and have become quite well known throughout not only Paris but the world.
.
Why I like this Cookbook ?
.
- Because it is beautiful...
Firstly, the physical design and layout of the book are beautiful. The book possesses an embossed treatment in title that provides contemporary illumination and reflective shadow effect.
The most quintessential item is the concentration of gastronomic ideas, informative knowledge, the expert photography and the colors employed.
- Because it is an art book...
The 2nd volume possesses a notebook, step by step set of pictorials and because Astrance is an art book and a cookbook, the recipes are both simple in methodology and the culinary philosophy is the seasonal product selection.
- Because it is infinitely original...
The recipes are original, and come alive on their pages. Each recipe has a unique aspect that creates, and stimulates all our 6 sensations including: our visual sight, hearing, taste, touch, intuition and emotional feelings.
- Because the recipes are unique and make us dream...
There is in point a few recipes which stand out, the butter Brioche recipe consisting of rosemary herb; the dragon beans, and the paradise for the palate sea scallops.
The style of the volume is quite large and in discovering each page, there is an association of complex simplicity and reasoning. The Chapter on Algaes, is amazingly written and I have not seen such a chapter on this topic.
The book also offers kitchen steps and how to´s, a vast variety of recipes and cooking lessons.
What stands out in my mind is the Tart of Foie Gras which combines mushrooms and citrus in a sensual and foodgasm manner. Furthermore, the base for each dish in The Astrance Cookbook, consists of the authors´ unique and exquisitely non - fail recipes, including The Supreme of Chicken d´ Auvergne.
Chef Pascal Barbot stated that the recipes in this cookbook, explain the inspiration for designing these dishes. He describes the products, and makes comments on the recipes he has created.
Observations...
This book is for lover´s of the fine French table, who want to improve their skills, discover, and relish fresh ideas for you and your family. It is quite an unusual cookbook and art book, in the sense, that these two Chefs reveal their uncountable secrets, simplifying for other Chefs and the home gourmet. ...
Focus...
Among the chapters are the following:
Citrus fruits : Turbot, Citron and Cumin, Artichoke and Ruby Grapefruit
Chillies : Sweet onion, Spanish style Chorizo, Truffles, Lobster, Satay, and Peanuts
Here and There : Dashi, Lemon Confit, Sea Scallops and Oysters
Herbs and Flowers : Courgette Flowers, Gorgonzola and Berries
Red & White : Tomato, White Chocolate and Sorrel
Truffle and Not Truffle Parmesan, Truffles, Celery, Oysters, Camembert and Beetroot
Before and After : Brioche, Butter and Rosemary Herb Flowers
Basic Recipes : Preparation...
...
Datasheet...
"Astrance Livre de Cuisine",
Pascal Barbot et Christophe Rohat,
by Chihiro Masui
Photos Richard Haughton
Book Pages: 352
Second Book: 62 Pages ( 22cm. x 28cm. )
Publishing and Copyright: December 2012
Language: French
NBSI 9 782812 303265
Price: Euros 69.90
Editions du Chêne.
.
Let us know of your comments and feel free to share this link with your family and networks to know this page ...
You can also see all books and magazines found on Visions Gourmandes in the following section :
If you want to publish an article about a book or magazine related to the concept of Visions Gourmandes, do not hesitate to contact us using our > Contact Form
.
.
Astrance, Livre de Cuisine
Pascal Barbot et Christophe Rohat
By Chihiro Masui
Photos by Richard Haughton
.
Text of the article by Isa-Marie Grujard...
English translation by Margaux Cintrano...
.
L´Astrance is a Parisian Restaurant, tucked into the Trocadéro neighborhood, which everyone is speaking about. The exceptional cuisine is extraordinarily innovative, and the service highly attentive. In order to enjoy the epicurism at Restaurant Astrance, and to obtain a reservation, there can be a two month wait.
The kitchen and its culinary preparations, and the dining salon are chockfull of tremendous alchemy as well as the venue location, which are scene making highlighted, and have become quite well known throughout not only Paris but the world.
.
Why I like this Cookbook ?
.
- Because it is beautiful...
Firstly, the physical design and layout of the book are beautiful. The book possesses an embossed treatment in title that provides contemporary illumination and reflective shadow effect.
The most quintessential item is the concentration of gastronomic ideas, informative knowledge, the expert photography and the colors employed.
- Because it is an art book...
The 2nd volume possesses a notebook, step by step set of pictorials and because Astrance is an art book and a cookbook, the recipes are both simple in methodology and the culinary philosophy is the seasonal product selection.
- Because it is infinitely original...
The recipes are original, and come alive on their pages. Each recipe has a unique aspect that creates, and stimulates all our 6 sensations including: our visual sight, hearing, taste, touch, intuition and emotional feelings.
- Because the recipes are unique and make us dream...
There is in point a few recipes which stand out, the butter Brioche recipe consisting of rosemary herb; the dragon beans, and the paradise for the palate sea scallops.
The style of the volume is quite large and in discovering each page, there is an association of complex simplicity and reasoning. The Chapter on Algaes, is amazingly written and I have not seen such a chapter on this topic.
The book also offers kitchen steps and how to´s, a vast variety of recipes and cooking lessons.
What stands out in my mind is the Tart of Foie Gras which combines mushrooms and citrus in a sensual and foodgasm manner. Furthermore, the base for each dish in The Astrance Cookbook, consists of the authors´ unique and exquisitely non - fail recipes, including The Supreme of Chicken d´ Auvergne.
Chef Pascal Barbot stated that the recipes in this cookbook, explain the inspiration for designing these dishes. He describes the products, and makes comments on the recipes he has created.
Observations...
This book is for lover´s of the fine French table, who want to improve their skills, discover, and relish fresh ideas for you and your family. It is quite an unusual cookbook and art book, in the sense, that these two Chefs reveal their uncountable secrets, simplifying for other Chefs and the home gourmet. ...
Focus...
Among the chapters are the following:
Citrus fruits : Turbot, Citron and Cumin, Artichoke and Ruby Grapefruit
Chillies : Sweet onion, Spanish style Chorizo, Truffles, Lobster, Satay, and Peanuts
Here and There : Dashi, Lemon Confit, Sea Scallops and Oysters
Herbs and Flowers : Courgette Flowers, Gorgonzola and Berries
Red & White : Tomato, White Chocolate and Sorrel
Truffle and Not Truffle Parmesan, Truffles, Celery, Oysters, Camembert and Beetroot
Before and After : Brioche, Butter and Rosemary Herb Flowers
Basic Recipes : Preparation...
...
Datasheet...
"Astrance Livre de Cuisine",
Pascal Barbot et Christophe Rohat,
by Chihiro Masui
Photos Richard Haughton
Book Pages: 352
Second Book: 62 Pages ( 22cm. x 28cm. )
Publishing and Copyright: December 2012
Language: French
NBSI 9 782812 303265
Price: Euros 69.90
Editions du Chêne.
.
Let us know of your comments and feel free to share this link with your family and networks to know this page ...
You can also see all books and magazines found on Visions Gourmandes in the following section :
If you want to publish an article about a book or magazine related to the concept of Visions Gourmandes, do not hesitate to contact us using our > Contact Form
.
.
Astrance, Livre de Cuisine
Pascal Barbot et Christophe Rohat
By Chihiro Masui
Photos by Richard Haughton
.
Text of the article by Isa-Marie Grujard...
English translation by Margaux Cintrano...
.
L´Astrance is a Parisian Restaurant, tucked into the Trocadéro neighborhood, which everyone is speaking about. The exceptional cuisine is extraordinarily innovative, and the service highly attentive. In order to enjoy the epicurism at Restaurant Astrance, and to obtain a reservation, there can be a two month wait.
The kitchen and its culinary preparations, and the dining salon are chockfull of tremendous alchemy as well as the venue location, which are scene making highlighted, and have become quite well known throughout not only Paris but the world.
.
Why I like this Cookbook ?
.
- Because it is beautiful...
Firstly, the physical design and layout of the book are beautiful. The book possesses an embossed treatment in title that provides contemporary illumination and reflective shadow effect.
The most quintessential item is the concentration of gastronomic ideas, informative knowledge, the expert photography and the colors employed.
- Because it is an art book...
The 2nd volume possesses a notebook, step by step set of pictorials and because Astrance is an art book and a cookbook, the recipes are both simple in methodology and the culinary philosophy is the seasonal product selection.
- Because it is infinitely original...
The recipes are original, and come alive on their pages. Each recipe has a unique aspect that creates, and stimulates all our 6 sensations including: our visual sight, hearing, taste, touch, intuition and emotional feelings.
- Because the recipes are unique and make us dream...
There is in point a few recipes which stand out, the butter Brioche recipe consisting of rosemary herb; the dragon beans, and the paradise for the palate sea scallops.
The style of the volume is quite large and in discovering each page, there is an association of complex simplicity and reasoning. The Chapter on Algaes, is amazingly written and I have not seen such a chapter on this topic.
The book also offers kitchen steps and how to´s, a vast variety of recipes and cooking lessons.
What stands out in my mind is the Tart of Foie Gras which combines mushrooms and citrus in a sensual and foodgasm manner. Furthermore, the base for each dish in The Astrance Cookbook, consists of the authors´ unique and exquisitely non - fail recipes, including The Supreme of Chicken d´ Auvergne.
Chef Pascal Barbot stated that the recipes in this cookbook, explain the inspiration for designing these dishes. He describes the products, and makes comments on the recipes he has created.
Observations...
This book is for lover´s of the fine French table, who want to improve their skills, discover, and relish fresh ideas for you and your family. It is quite an unusual cookbook and art book, in the sense, that these two Chefs reveal their uncountable secrets, simplifying for other Chefs and the home gourmet. ...
Focus...
Among the chapters are the following:
Citrus fruits : Turbot, Citron and Cumin, Artichoke and Ruby Grapefruit
Chillies : Sweet onion, Spanish style Chorizo, Truffles, Lobster, Satay, and Peanuts
Here and There : Dashi, Lemon Confit, Sea Scallops and Oysters
Herbs and Flowers : Courgette Flowers, Gorgonzola and Berries
Red & White : Tomato, White Chocolate and Sorrel
Truffle and Not Truffle Parmesan, Truffles, Celery, Oysters, Camembert and Beetroot
Before and After : Brioche, Butter and Rosemary Herb Flowers
Basic Recipes : Preparation...
...
Datasheet...
"Astrance Livre de Cuisine",
Pascal Barbot et Christophe Rohat,
by Chihiro Masui
Photos Richard Haughton
Book Pages: 352
Second Book: 62 Pages ( 22cm. x 28cm. )
Publishing and Copyright: December 2012
Language: French
NBSI 9 782812 303265
Price: Euros 69.90
Editions du Chêne.
.
Let us know of your comments and feel free to share this link with your family and networks to know this page ...
You can also see all books and magazines found on Visions Gourmandes in the following section :
If you want to publish an article about a book or magazine related to the concept of Visions Gourmandes, do not hesitate to contact us using our > Contact Form
.
.
Astrance, Livre de Cuisine
Pascal Barbot et Christophe Rohat
By Chihiro Masui
Photos by Richard Haughton
.
Text of the article by Isa-Marie Grujard...
English translation by Margaux Cintrano...
.
L´Astrance is a Parisian Restaurant, tucked into the Trocadéro neighborhood, which everyone is speaking about. The exceptional cuisine is extraordinarily innovative, and the service highly attentive. In order to enjoy the epicurism at Restaurant Astrance, and to obtain a reservation, there can be a two month wait.
The kitchen and its culinary preparations, and the dining salon are chockfull of tremendous alchemy as well as the venue location, which are scene making highlighted, and have become quite well known throughout not only Paris but the world.
.
Why I like this Cookbook ?
.
- Because it is beautiful...
Firstly, the physical design and layout of the book are beautiful. The book possesses an embossed treatment in title that provides contemporary illumination and reflective shadow effect.
The most quintessential item is the concentration of gastronomic ideas, informative knowledge, the expert photography and the colors employed.
- Because it is an art book...
The 2nd volume possesses a notebook, step by step set of pictorials and because Astrance is an art book and a cookbook, the recipes are both simple in methodology and the culinary philosophy is the seasonal product selection.
- Because it is infinitely original...
The recipes are original, and come alive on their pages. Each recipe has a unique aspect that creates, and stimulates all our 6 sensations including: our visual sight, hearing, taste, touch, intuition and emotional feelings.
- Because the recipes are unique and make us dream...
There is in point a few recipes which stand out, the butter Brioche recipe consisting of rosemary herb; the dragon beans, and the paradise for the palate sea scallops.
The style of the volume is quite large and in discovering each page, there is an association of complex simplicity and reasoning. The Chapter on Algaes, is amazingly written and I have not seen such a chapter on this topic.
The book also offers kitchen steps and how to´s, a vast variety of recipes and cooking lessons.
What stands out in my mind is the Tart of Foie Gras which combines mushrooms and citrus in a sensual and foodgasm manner. Furthermore, the base for each dish in The Astrance Cookbook, consists of the authors´ unique and exquisitely non - fail recipes, including The Supreme of Chicken d´ Auvergne.
Chef Pascal Barbot stated that the recipes in this cookbook, explain the inspiration for designing these dishes. He describes the products, and makes comments on the recipes he has created.
Observations...
This book is for lover´s of the fine French table, who want to improve their skills, discover, and relish fresh ideas for you and your family. It is quite an unusual cookbook and art book, in the sense, that these two Chefs reveal their uncountable secrets, simplifying for other Chefs and the home gourmet. ...
Focus...
Among the chapters are the following:
Citrus fruits : Turbot, Citron and Cumin, Artichoke and Ruby Grapefruit
Chillies : Sweet onion, Spanish style Chorizo, Truffles, Lobster, Satay, and Peanuts
Here and There : Dashi, Lemon Confit, Sea Scallops and Oysters
Herbs and Flowers : Courgette Flowers, Gorgonzola and Berries
Red & White : Tomato, White Chocolate and Sorrel
Truffle and Not Truffle Parmesan, Truffles, Celery, Oysters, Camembert and Beetroot
Before and After : Brioche, Butter and Rosemary Herb Flowers
Basic Recipes : Preparation...
...
Datasheet...
"Astrance Livre de Cuisine",
Pascal Barbot et Christophe Rohat,
by Chihiro Masui
Photos Richard Haughton
Book Pages: 352
Second Book: 62 Pages ( 22cm. x 28cm. )
Publishing and Copyright: December 2012
Language: French
NBSI 9 782812 303265
Price: Euros 69.90
Editions du Chêne.
.
Let us know of your comments and feel free to share this link with your family and networks to know this page ...
You can also see all books and magazines found on Visions Gourmandes in the following section :
If you want to publish an article about a book or magazine related to the concept of Visions Gourmandes, do not hesitate to contact us using our > Contact Form
.
.
Astrance, Livre de Cuisine
Pascal Barbot et Christophe Rohat
By Chihiro Masui
Photos by Richard Haughton
.
Text of the article by Isa-Marie Grujard...
English translation by Margaux Cintrano...
.
L´Astrance is a Parisian Restaurant, tucked into the Trocadéro neighborhood, which everyone is speaking about. The exceptional cuisine is extraordinarily innovative, and the service highly attentive. In order to enjoy the epicurism at Restaurant Astrance, and to obtain a reservation, there can be a two month wait.
The kitchen and its culinary preparations, and the dining salon are chockfull of tremendous alchemy as well as the venue location, which are scene making highlighted, and have become quite well known throughout not only Paris but the world.
.
Why I like this Cookbook ?
.
- Because it is beautiful...
Firstly, the physical design and layout of the book are beautiful. The book possesses an embossed treatment in title that provides contemporary illumination and reflective shadow effect.
The most quintessential item is the concentration of gastronomic ideas, informative knowledge, the expert photography and the colors employed.
- Because it is an art book...
The 2nd volume possesses a notebook, step by step set of pictorials and because Astrance is an art book and a cookbook, the recipes are both simple in methodology and the culinary philosophy is the seasonal product selection.
- Because it is infinitely original...
The recipes are original, and come alive on their pages. Each recipe has a unique aspect that creates, and stimulates all our 6 sensations including: our visual sight, hearing, taste, touch, intuition and emotional feelings.
- Because the recipes are unique and make us dream...
There is in point a few recipes which stand out, the butter Brioche recipe consisting of rosemary herb; the dragon beans, and the paradise for the palate sea scallops.
The style of the volume is quite large and in discovering each page, there is an association of complex simplicity and reasoning. The Chapter on Algaes, is amazingly written and I have not seen such a chapter on this topic.
The book also offers kitchen steps and how to´s, a vast variety of recipes and cooking lessons.
What stands out in my mind is the Tart of Foie Gras which combines mushrooms and citrus in a sensual and foodgasm manner. Furthermore, the base for each dish in The Astrance Cookbook, consists of the authors´ unique and exquisitely non - fail recipes, including The Supreme of Chicken d´ Auvergne.
Chef Pascal Barbot stated that the recipes in this cookbook, explain the inspiration for designing these dishes. He describes the products, and makes comments on the recipes he has created.
Observations...
This book is for lover´s of the fine French table, who want to improve their skills, discover, and relish fresh ideas for you and your family. It is quite an unusual cookbook and art book, in the sense, that these two Chefs reveal their uncountable secrets, simplifying for other Chefs and the home gourmet. ...
Focus...
Among the chapters are the following:
Citrus fruits : Turbot, Citron and Cumin, Artichoke and Ruby Grapefruit
Chillies : Sweet onion, Spanish style Chorizo, Truffles, Lobster, Satay, and Peanuts
Here and There : Dashi, Lemon Confit, Sea Scallops and Oysters
Herbs and Flowers : Courgette Flowers, Gorgonzola and Berries
Red & White : Tomato, White Chocolate and Sorrel
Truffle and Not Truffle Parmesan, Truffles, Celery, Oysters, Camembert and Beetroot
Before and After : Brioche, Butter and Rosemary Herb Flowers
Basic Recipes : Preparation...
...
Datasheet...
"Astrance Livre de Cuisine",
Pascal Barbot et Christophe Rohat,
by Chihiro Masui
Photos Richard Haughton
Book Pages: 352
Second Book: 62 Pages ( 22cm. x 28cm. )
Publishing and Copyright: December 2012
Language: French
NBSI 9 782812 303265
Price: Euros 69.90
Editions du Chêne.
.
Let us know of your comments and feel free to share this link with your family and networks to know this page ...
You can also see all books and magazines found on Visions Gourmandes in the following section :
If you want to publish an article about a book or magazine related to the concept of Visions Gourmandes, do not hesitate to contact us using our > Contact Form
.
.
