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Pierre Gagnaire: kitchen Maestro (Anglais) Relié – 6 octobre 2012

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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

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Commentaires client les plus utiles sur (beta) 6 commentaires
12 internautes sur 12 ont trouvé ce commentaire utile 
Foodies - this book will make you happy -UPDATED 18 novembre 2012
Par Surj - Publié sur
Format: Relié
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
14 internautes sur 17 ont trouvé ce commentaire utile 
Not Quite ready for the Home 30 novembre 2012
Par Bouland - Publié sur
Format: Relié Achat vérifié
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 marché 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.
7 internautes sur 8 ont trouvé ce commentaire utile 
dreadful, uselss cookbook 7 janvier 2013
Par Jaromir Benesch - Publié sur
Format: Relié
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.
Good not great 6 juin 2013
Par Brian Beggarly - Publié sur
Format: Relié
Not really worth the money. I love the chef's work but this book is not something I would recommend. Get his other ones if you want to see some good food.
avoid this one. 29 avril 2013
Par gargantua - Publié sur
Format: Relié Achat vérifié
I bought this book a a gift, but didn't use it. I should have known better, Gagnaire is a top chef, but as for books in English, not so much, and for USA, not good, in terms of using metric measures and obscure ingredients. His idea is to use home kitchen facilities and supplies to make unusual combinations- reminds me of Danny Kaye's hat-maker Anatole of Paris, who "reeks with Chique", Particularly annoying are the photographs, that are phartsy (phoney artsy):out-of-focus, poor color, and carelessly positioned at random without titles throughout the book. The only keeper is a wonderful photo of Gagnaire himself, gesturing i know not what. There ought to be a contest for the best guess of what Gagnaire seems to be saying. Suggestions?
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