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Astrance: A Cook's Book Hardcover – 26 Jun 2013

5.0 out of 5 stars 4 customer reviews

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Hardcover, 26 Jun 2013
£242.49 £219.04
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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: 22.3 x 4.4 x 27.7 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: 211,021 in Books (See Top 100 in Books)

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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Top Customer Reviews

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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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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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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Format: Hardcover Verified Purchase
Perfect
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 4.7 out of 5 stars 21 reviews
14 of 14 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'.
8 of 8 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!
5 of 5 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.
2 of 2 people found the following review helpful
5.0 out of 5 stars This is an essential for any chef or one who ... 12 Mar. 2015
By Christopher Robinson - Published on Amazon.com
Format: Hardcover Verified Purchase
This is an essential for any chef or one who wants to peek at the creative process of a master . One of my absolute favorites. The brilliance lies in the narrative about the genesis of the dish... why, what, how... something that is both fleeting and memorable, and imperfect, as Pascal is more than willing to point out as a result of his own foibles (and the nature of the craft). This is one of the few books that can inspire any chef and will enrich those not steeled in the "battle" of the professional kitchen.
4 of 6 people found the following review helpful
5.0 out of 5 stars Incredible book! 3 Jan. 2013
By Sarah Thorne - Published on Amazon.com
Format: Hardcover Verified Purchase
This book is not for most home cooks and likely not one that beginners would find useful either. It is, however, one of the most beautiful and inspirational cooking tomes to hit the market in quite some time. While the actual layout of the book can hardly be called a cookbook what the content offers is a guide to completely change the way we look at ingredients and the way in which we build a dish. Each page offers gorgeous insight about whatever product is the focus. If you are a very accomplished home cook or a trained chef having this book on hand will enhance your repertoire immensely.
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