Reflections on Culinary Artistry | Pierre Gagnaire
Since he opened his first restaurant in 1980, Pierre Gagnaire has become famous for the architectural nature of his dishes - sometimes horizontal, sometimes vertical, they are always structured with a deep sense of rhythm. This book tells how his highly personal cooking combines fantasy and poetry with technical mastery. Harry N. Abrams, 2003
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$21.00Reflections on Culinary Artistry | Pierre Gagnaire
Since he opened his first restaurant in 1980, Pierre Gagnaire has become famous for the architectural nature of his dishes - sometimes horizontal, sometimes vertical, they are always structured with a deep sense of rhythm. This book tells how his highly personal cooking combines fantasy and poetry with technical mastery. Harry N. Abrams, 2003
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Since he opened his first restaurant in 1980, Pierre Gagnaire has become famous for the architectural nature of his dishes - sometimes horizontal, sometimes vertical, they are always structured with a deep sense of rhythm. This book tells how his highly personal cooking combines fantasy and poetry with technical mastery. Harry N. Abrams, 2003
