Le Livre Blanc

Hardcover | September 1, 2013

byAnne-sophie Pic

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Le Livre Blanc is a cookbook that reinvents cuisine. Anne-Sophie Pic has taken the long-established culinary traditions of her family and her country, and re-imagined them through a contemporary and exhilarating approach to texture, form and flavor.

The book includes 50 recipes that, like those of another culinary inventor, Heston Blumenthal, both inspire and amaze. From foams and emulsions, to working with sous-vide and siphons, the recipes transform the everyday, and the not-so-everyday, into the extraordinary.

Throughout the book Pic delivers insights into her creative process, including the interplay of imagination and memory in creating dishes, and the associations between flavours and textures that make her cooking unique.

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From the Publisher

Le Livre Blanc is a cookbook that reinvents cuisine. Anne-Sophie Pic has taken the long-established culinary traditions of her family and her country, and re-imagined them through a contemporary and exhilarating approach to texture, form and flavor.The book includes 50 recipes that, like those of another culinary inventor, Heston ...

Anne-Sophie Pic comes from a long line of illustrious chefs and began her career in the kitchen in 1997. Today she is the only woman in France with three Michelin stars. Her restaurants include Maison Pic in Valence, Bistrot le 7; Scook, a cooking school for amateurs and professionals alike and the twostar Beau Rivage Palace in Lausann...

other books by Anne-sophie Pic

SCOOK Recettes pour les enfants
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Le livre blanc d'Anne-Sophie Pic
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SCOOK Recettes Classiques pour tous
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see all books by Anne-sophie Pic
Format:HardcoverDimensions:240 pages, 11.5 × 9.5 × 1.5 inPublished:September 1, 2013Publisher:Jacqui Small LLPLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1909342114

ISBN - 13:9781909342118

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Editorial Reviews

"Let’s face it—when most of us think about cooking, we don’t imagine filling a bowl of frothy green tea broth with artfully arranged boiled leeks, marinated anchovies, and wafer-thin coins of caviar-topped melba toast. Most readers will never cook from this title, but browsing its visually breathtaking contents, they will understand why Pic, the fourth female chef ever to win three Michelin stars, deserves her reputation. Some haute cuisine cookbooks have explicit instructions; this one does not. The recipes at the back of the book assume considerable knowledge and skill. VERDICT Highly recommended for professional collections and aspirational cooks interested in elegant plating and presentation." - Library Journal