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In the Kitchen with Alain Passard: Inside the World (and Mind) of a Master Chef, by Christophe Blain
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Available in English for the very first time, In the Kitchen with Alain Passard is the first graphic novel to enter the kitchen of a master chef. Over the course of three years, illustrator Christophe Blain trailed acclaimed chef Alain Passard through his kitchens and gardens. With simple yet sublime drawings and thousands of colorful panels, this book gives the reader an inside, uncensored look at the world of Passard, who shocked the food universe in 2001 by removing meat from the menu at his celebrated Paris restaurant, L'Arpege, and dedicating himself to serving vegetables from his own organic farms. This irresistible hardcover combines a portrait of an amazing chef, an inside look at his creative process, and a humorous riff on fine dining culture—plus fifteen recipes for the home kitchen—in one haute cuisine comic book for foodies!
- Sales Rank: #266997 in eBooks
- Published on: 2013-05-07
- Released on: 2013-05-07
- Format: Kindle eBook
Review
"Until I eat at Alain Passard's veg-centric L'Arpege in Paris (it's on my short list), I'll just keep rereading the fun and informative graphic novel In the Kitchen with Alain Passard." -- Andrew Knowlton, Bon Appetit magazine
"I was prepared to enjoy it a lot, as the rare conjunction of two of my passions. I was not prepared to be quite so smitten with it as I was. With his minimalistic and dynamic drawing style, Blain is incredibly successful in conveying the energy and emotion of each passage, as he watches Passard cook, chats with members of his crew, or visits the chef's famous vegetable gardens. -- Clotilde Dusoulier, Chocolate & Zucchini
About the Author
Christophe Blain is the award–winning creator and illustrator of several successful French graphic novel series. He lives in Paris.
Most helpful customer reviews
6 of 6 people found the following review helpful.
A passion for food captured with details that a cookbook or memoir may miss
By A. Whitney
I'm not one to follow celebrity chefs, but I picked this up because it seemed a novel concept. A French illustrator goes behind the scenes to capture the essence of a great chef. The subhead " Inside the World (and Mind) of a Master Chef" is apt as this isn't a memoir or an illustrated cookbook, it's a collection of snapshots from Passard's everyday life in the kitchen with peeks into his techniques, philosophy, and thought process behind preparing and enjoying food.
There are 15 recipes from Passard himself. Facing the recipe is the illustrated look at how he prepares them complete with dialog (Passard's commentary) that gives insight into the process. While a recipe may call for a simple directive ("sauté in butter") the illustration may contain some illuminating technique in Passard's dialog ("Turn the pan in your hands to make sure it's the right temperature"). Christophe Blain's illustration convey lots of movement and even a bit of humor.
This is a relatively short book to read, but unique and enjoyable. A fun gift for a foodie friend.
2 of 2 people found the following review helpful.
Don't get this for Kindle. You won't be able to read it.
By Ann Fisher
This book, with its cartoon graphics, simply cannot be read on a kindle, or even on-line on a laptop. I'm sure it's a lovely book, but it doesn't work as an electronic version.
1 of 1 people found the following review helpful.
I'm not sure if I would have enjoyed the book as much as I did if I ...
By jaycmiller@aol.com
A book of considerable charm, I bought it while eating lunch at l'Arpege. I'm not sure if I would have enjoyed the book as much as I did if I hadn't been to restaurant but it gives good insight into what makes l'Arpege one of the finest dining experiences in the world. After eating there I already knew he was a genius but this shows how much work and obsessive attention to detail from so many people leads to those work of genius on the plate.
Also, so far I've made one of the recipes (Petit Poits and Pink Grapefruit) and it worked well. I'm sure it would have been much, much better with the vegetables from his garden and the skills of his staff but even with my basic home cook skills and grocery store ingredients it was very good with the flavors marrying beautifully in unexpected ways.
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