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My Gastronomy (Paperback)

by Nico Ladenis (Author)

5.0 out of 5 stars See all reviews (2 customer reviews)

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7 used from �10.98

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Product details

Paperback: 200 pages
Publisher: Macmillan; New edition edition (19 Sep 1997)
Language English
ISBN-10: 0333661788
ISBN-13: 978-0333661789
Product Dimensions: 23.2 x 15 x 2.2 cm

Average Customer Review: 5.0 out of 5 stars See all reviews (2 customer reviews)

Amazon.co.uk Sales Rank: 372,585 in Books (See Bestsellers in Books)

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Product Description

Product Description
Combines recipes such as salade tiede homard au beurre de truffes, supreme de canard au fumet de cepes and marquise au chocolat with Nico Ladenis's opinions on food, customers and cooking. This book includes planning menus and choosing wines, methods of cooking and presentation.

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Customer Reviews

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5.0 out of 5 stars (2 customer reviews)

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6 of 8 people found the following review helpful:

5.0 out of 5 stars An insight into the world of a true genius!, 22 Jan 2001

By	marchuws@hotmail.com (England) - See all my reviews

There are no photographs in this book, no illustrations! What this book does have is a wealth of information for both the amature and profesional chef. Nico Ladenis runs 'Chez Nico' and this book gives an insight into how he set this up and the developments in his skills as a chef, later peaking in his being awarded 3 Michellin stars. This book is also crammed with Nico's interpritations of classic french dishes, some complex and others are a simple delight to prepare. I can sum up the quality of this book by saying that I have eaten most of it, and all the dishes stand out in quality from other run of the mill cookery books. Read it, cook it and save up and visit Chez Nico at 90 Park Lane!

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2 of 4 people found the following review helpful:

5.0 out of 5 stars Nico Ladenis - Monster or Genius?, 22 May 2006

By	Mehitabel "Mehitabel" (South East England) - See all my reviews

This review is from: My Gastronomy (Hardcover)

uperlative cooking without a doubt and attention to detail without question. Perhaps too much attention to detail. Stories of embarking on a furious tirade when his customers requested more salt or seasoning were rife in the 1980's when Nico first opened a restaurant - could be wrong but think this was in Battersea, London SW11 before he moved on to the rather grander area of toffs and politicians in London SW1! Totally innovative in his time, Nico perhaps helped to herald the way towards innovative cooking leading to the great chefs of today. He did not have the benefit of the media attention and coverage today enjoyed by those featured on television - but his ideas and talent led the way to the current enormous interest in quality food. Impatient - yes! Monster - perhaps! Genius - yes yes yes!!!

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