- Hardcover: 416 pages
- Publisher: Éditions du Chêne; Slp edition (December 16, 2012)
- Language: English
- ISBN-10: 2812306629
- ISBN-13: 978-2812306624
- Product Dimensions: 8.8 x 1.7 x 10.9 inches
- Shipping Weight: 5.3 pounds
- Average Customer Review: 23 customer reviews
- Amazon Best Sellers Rank: #143,421 in Books (See Top 100 in Books)
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Astrance: A Cook's Book [Deluxe Version in Slipcase] Hardcover – December 16, 2012
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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
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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.
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