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Astrance: A Cook's Book [Hardcover]

Pascal Barbot , Christophe Rohat , Chihiro Masui , Richard Haughton
5.0 out of 5 stars  See all reviews (3 customer reviews)
RRP: £60.00
Price: £50.80 & FREE Delivery in the UK. Details
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Book Description

26 Jun 2013
In this beautiful cookbook Pascal Barbot, one of the most reputed and internationally-acclaimed French chefs, reveals his concept of cooking in the restaurant he created with Christophe Rohat in 2000: the three-star Michelin restaurant L'Astrance. In a series of about fifty 'narrative recipes' he describes how and where he found the inspiration for his recipes, how he finds his products, how he uses, prepares and cooks them. These 'narrative recipes' are completed by texts by Chihiro Masui. For each menu she gives her tasting impressions that serve as an introduction for the dishes presented in the book. The products used in the recipes, magnificently photographed by Richard Haughton and often little-known in the West, are presented alongside each dish. In order to allow the home cook to recreate a bit of 'haute gastronomie' at home, Pascal Barbot reveals secrets of his basic recipes in the deluxe version of the book, in a 64-page separate booklet. It includes sauces, condiments, pastries. L'Astrance is a three-star Michelin restaurant with only 25 seats. It is located near Trocadero in Paris. Clients come from all over the world, reserving their tables months in advance, in order to sample the unforgettable taste experience that is offered at L'Astrance. There is no fixed menu. The experience is based on confidence in the chef Pascal Barbot who creates ten unique dishes each day. The culinary adventure can last a whole afternoon or evening: very finely crafted dishes, indefinable flavours, unexpected associations, subtly presented dishes with beautiful colours, unusual foods and condiments for European tastes - a multitude of surprising pleasures for the palate. The head waiter is always available for explaining the composition and foods in each dish, accompanied by his calm, discreet and helpful staff.

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Astrance: A Cook's Book + Le Livre Blanc + Alex Atala: D.O.M
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Product details

  • Hardcover: 416 pages
  • Publisher: Editions du Chene; Reprint edition (26 Jun 2013)
  • Language: English
  • ISBN-10: 2812306629
  • ISBN-13: 978-2812306624
  • Product Dimensions: 27.4 x 21.9 x 4.3 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: 30,187 in Books (See Top 100 in Books)

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Product Description

About the Author

Pascal Barbot is the chef at the three-star Michelin restaurant L Astrance. He has also worked in many great restaurants such as Les Saveurs in London and Troisgros in Roanne. Between 1994 and 1998 he worked his way up to become under-chef at L Arpege in Paris (3-stars). He then spent a year in Sydney where he was the chef at Ampersand before becoming the chef at Laperouse in Paris. In 2000 he finally opened his own restaurant, L Astrance, with Christophe Rohat. Christophe Rohat is in charge of the service and is the associate of Pascal Barbot at L'Astrance. Before this he was in charge of evening service at the Violon d'Ingres (2-stars) and Associate Director of Laperouse. At Pierre Gagnaire he was Head Waiter before doing the same at L Arpege from 1995 to 1999 where he met Pascal Barbot. Chihiro Masui was born in Japan in 1964. After studying philosophy at the Sorbonne she became a translator and journalist for the Japanese and French press. She has written many articles on great French chefs such as Joel Robuchon, Pierre & Michel Troisgros, Georges Blanc and Frederic Anton. She is the author of several books including 'Le Pre Catelan: the Restaurant' ( 2008), 'Poissons: un art au Japon' (Glenat, 2009), 'Sushi'(Grund, 2010) and 'Kama Sutra Cooking' (Editions du Chene, 2010). Richard Haughton is Irish and lives in London. He is an eclectic photographer, working with diverse personalities. He came to food photography when he discovered the world of Frederic Anton. He was the photographer for two books with Chihiro Masui ( 'Le Pre Catelan: the Restaurant', 2008, 'Poissons: un art au Japon', Glenat, 2009) , 'L'Alchimie des elements: la cuisine inspire de Jean-Georges Klein' (La Martiniere, 2009) and 'Kama Sutra Cooking' (Editions du Chene, 2010).

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Customer Reviews

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Most Helpful Customer Reviews
3 of 3 people found the following review helpful
Format:Hardcover|Verified Purchase
Having eaten at L'Astrance in early 2002 only finding it by mistake when I was heading to the Trocadero in Paris.
I have been watching with great amazement at how the restaurant hit the true height of 3 star wizardry in a short space of time. But fully deserved as I was amazed in 2008 on my return I was blown away that the chef is cooking on a different level...Amazing not following how so many where transfixed in the "El Spanish style"

This fantastic publication gives you the readers and in-depth look at the creative world of a three-star Michelin restaurant, both by the written word and by the incredible photographs.

So Having had the pleasure of dining at l'Astrance, the text, accompanying images and descriptions more than represent what is actually served at the restaurant.

What also makes this pressing so fantastic is your getting a glimpse at the genesis not only of the restaurant but also of the dishes...a very special addition especially for accomplished cooks who like to create and try out new ideas.

This is by no means a 'regular' cookbook, just filled with recipes that measure ingredients down to how many grains of salt are needed. Instead, it is one of inspiration, building on the creativity of Sir. Barbot.

I thoroughly recommend it to those who wish to embark on an exceptional voyage into the art of modern French 'haute cuisine'.
It is 50 of the best dishes you will ever be able to create be it fully or as close as you can...

This is so highly recommended to the more than simple home cook, but if you love a challenge you have to purchase this great publication its just so WOW....
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2 of 2 people found the following review helpful
5.0 out of 5 stars Cooks Book 24 Mar 2013
Format:Hardcover|Verified Purchase
this is a lovely book and one which inspires you to try and replicate some of the dishes. A difficult task in a professional kitchen and almost impossible in your average kitchen but one can but try!!!
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5.0 out of 5 stars More of a story than a recipe book 11 Jan 2014
By K Kelly
Format:Hardcover|Verified Purchase
Stunning photography and the reasoning behind each dish, with recipes for the accompaniments. Narrative can lean toward self indulgence at times.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.5 out of 5 stars  13 reviews
9 of 9 people found the following review helpful
5.0 out of 5 stars An exceptional voyage into the art of French 'haute cuisine' 27 Dec 2012
By A reader in France - Published on Amazon.com
Format:Hardcover
This book gives its readers and in-depth look at the creative world of a three-star Michelin restaurant, both by the written word and by the incredible photographs. Having had the pleasure of dining at l'Astrance, the text, accompanying images and descriptions more than represent what is actually served at the restaurant.

What also makes this book enchanting is getting a glimpse at the genesis not only of the restaurant but also of the dishes...a very special addition especially for accomplished cooks who like to create and try out new ideas.

This is by no means a 'regular' cookbook, just filled with recipes that measure ingredients down to how many grains of salt are needed. Instead, it is one of inspiration, building on the creativity of Mr. Barbot. I thoroughly recommend it to those who wish to embark on an exceptional voyage into the art of French 'haute cuisine'.
5 of 5 people found the following review helpful
5.0 out of 5 stars Wow, Wow, a work of genius. 22 Jan 2013
By michele taylor - Published on Amazon.com
Format:Hardcover|Verified Purchase
A book that aims to not only give you an insight into the genius of creation but takes you on a journey that will expand your concept of haute cuisine. While it may not be possible to recreate every dish, any true lover of fine cooking can not help but learn new skills. For example, a wonderful new way of cooking and presenting eggplant with miso, made this dish and all i can say is sublime. Simple ways of cooking and presenting fish. The authors display a reverence for each and every ingredient. Love this book for its daring!
1 of 1 people found the following review helpful
4.0 out of 5 stars Beauty! But fragile 20 Aug 2013
By Kishk1986 - Published on Amazon.com
Format:Hardcover|Verified Purchase
A well produced introduction to a mans very unique culinary style. I was surprised to see such international flair and ingredients used with modern french interpretation. Beautiful photography with deceivingly easy recipes although if your looking to copy them step for step you will be hard pressed to find the ingredients at your local supermarket! Overall i gave it a 4 because even between the two books included you may still have difficulty learning how to do the elements of a dish that intrigue you via the photographs.
Note! the slipcase while beautiful is easily scratched and if you try to clean it with a cloth the brown paint wears off almost instantly leaving a very unsightly worn spot... Luckily this happened to me on the back but it still was frustrating considering the cost of the book.
18 of 27 people found the following review helpful
4.0 out of 5 stars it`s a great book but... 6 Dec 2012
By Karim Biri - Published on Amazon.com
Format:Hardcover|Verified Purchase
this book could have perhaps been my favorite, but sadly not having detailed steps and measurement for all the recipes is such a let down,
I understand the idea behind it but instead of having useless pictures sometimes of leafs and whatnot, this space could have been better used to tell us how to actually make some of the dishes.
having said that, at times there is some true germs, where the author does take the time to explain in details what to do, but more importantly there is some truly amazing flavor combination that I never came across before.
that alone justify the purchase of the book
5.0 out of 5 stars The Essence of Paris 19 Jun 2014
By J. A. Holmes - Published on Amazon.com
Format:Hardcover|Verified Purchase
We've eaten there on both visits (2005 and 2007) to the great city of Paris.

We made the first reservation based on Patricia Wells' review in the IHT newspaper, and again on the second trip because the food was so good!!!!

The book explains many of the mysteries about how the dishes you tried are accomplished. This book requires a lot of cooking experience.

When we go back to Paris someday, we will enjoy another **** $$$$ meal there. Buy this book and try some of the dishes, then make your reservation and book the flight. Sincerely, jah
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