L'art de Guy Martin / The art of Guy Martin (English/French/Japanese) by Guy Martin

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  • ISBN 10 4915743101
  • ISBN 13 9784915743108
  • Page Count 636
  • Language English
  • Publisher Super Edition

Publishers Text

This is an innovative recipe book by Guy Martin, one of the finest chefs of French cuisine and manager and chef de cuisine of Le Grand Véfour, the famous Parisian restaurant founded in 1760. This work, which took two years to complete, includes new recipes created especially for this book as well as recipes that pay homage to his Savoyard roots, and recipes of the restaurant's classic dishes. A total of 63 recipes are featured graced by illustrations and photographs which are at once daring and subtle. This 636-page "art book" is bound with the tablecloth used at Le Grand Véfour, comes with a pair of silver Christofle chopsticks, and is placed in a magnificent original box. L'art de Guy Martin / The art of Guy Martin L'art de Guy Martin / The art of Guy Martin Click to enlarge 750,00 € 499,50 € Author: Guy Martin Yoshihiro Saito (fotografías) Availability: en stock Language: Inglés, francés y japonés Format: Tapa dura, 636 pp, 29x29 cm Publisher: Super Edition, 2009, 9784915743108 Features: Fotografías a color, estuche de lujo Publisher review: This is an innovative recipe book by Guy Martin, one of the finest chefs of French cuisine and manager and chef de cuisine of Le Grand Véfour, the famous Parisian restaurant founded in 1760. This work, which took two years to complete, includes new recipes created especially for this book as well as recipes that pay homage to his Savoyard roots, and recipes of the restaurant's classic dishes. A total of 63 recipes are featured graced by illustrations and photographs which are at once daring and subtle. This 636-page "art book" is bound with the tablecloth used at Le Grand Véfour, comes with a pair of silver Christofle chopsticks, and is placed in a magnificent original box. Index: - Préface / Foreword. - Savoie. Mes recettes de coeur / Savoy. Recipes close to my heart. - Entrées / First course. - Poissons / Fish. - Viandes / Meat. - Desserts / Dessert.

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