Astrance: A Cook's Book Hardcover – 26 Jun 2013
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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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Top Customer Reviews
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....
Most Helpful Customer Reviews on Amazon.com (beta)
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'.
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.