Cooking by Gagnaire Pierre
Considering the place of cuisine in Western culture, this book explores a variety of topics and elaborates a revolutionary method for judging the art of cooking.
"An intellectual exercise wholly removed from food-entertainment television"--Booklist "A quality addition to any bookshelf; it has much to contribute to the longstanding discussion of cooking as art, and of chefs as artists."--Gastronomica Solid, intellectual and charming case for why food sits, and will remain, on the front lines of global artistic and cultural relevance.--Denver Post "Composed with careful planning, unique ingredients and an element of novelty that will leave your taste buds in awe."--World Literature Today "Art history linked with food and cooking philosophy, wrapped in a romance, wrapped in a mystery."--Ochef.com
Herve This is Research Chemist at Institut National de la Recherche Agronomique and the author of Kitchen Mysteries: Revealing the Science of Cooking, among other books. Pierre Gagnaire is chef and owner of many restaurants, including Restaurant Pierre Gagnaire, Paris.
| SKU | Unavailable |
| ISBN 13 | 9780520252950 |
| ISBN 10 | 0520252950 |
| Title | Cooking |
| Author | Gagnaire Pierre |
| Series | California Studies In Food And Culture |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | University of California Press |
| Year published | 2008-10-01 |
| Number of pages | 366 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |