by
Roellinger, Olivier, 1955-
Call Number
DVD 641.5944 ROE
Publication Date
2003
Summary
Regional cuisine is a recurring theme in French gastronomy, yet here in Roellinger's Brittany, it takes on an ever-changing, flowing, shifting dimension, inspired by the sea.
Format:
Books
Relevance:
50825.9141
by
Barbot, Pascal, 1972-
Call Number
DVD 641.5944 BAR
Publication Date
2009
Summary
When Pascal Barbot and Christophe Rohat opened Astrance in the fall of 2000, chef Barbot's fare took the culinary world by surprise with its freshness, fantasy, and festivity. Eight years and two - then three - stars later, the magic is still in the air.
Format:
Books
Relevance:
50825.9063
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by
Bras, Michel, 1946-
Call Number
DVD 641.5944 BRA
Publication Date
2008
Summary
Michel Bras had brought new meaning to what could be considered regional cooking: a cuisine de terroir which isn't tied to ritual and tradition, but symbolically brings the region to the plate.
Format:
Books
Relevance:
42525.0859
by
Guerard, Michel, 1933-
Call Number
DVD 641.5944 GUE
Publication Date
2009
Summary
One of the inventors of Nouvelle Cuisine, shaking up our habits in taste. Forty years later, his desire to "make food as a songbird sings" seems just as strong. Not surprising that he's remained a role model for new generations of chefs.
Format:
Books
Relevance:
42525.0820
by
Gagnaire, Pierre, 1950-
Call Number
DVD 641.5944 GAG
Publication Date
2010
Summary
Pierre Gagnaire whose restaurant is situated on rue Balzac in Paris is a singular chef. He prefers to work on posture and attitude. He creates in a continual flux : his menu changes every month and his dishes every day as he rethinks things standing in front of the oven in relation of the product, its energy and the person he's cooking for. - From WorldCat
Format:
Books
Relevance:
42525.0703
by
Troisgros, Michel, 1958-
Call Number
DVD 641.5944 TRO
Publication Date
2007
Summary
Well before many chefs of his generation, Michel Troisgros hit on a culinary practice and culture which today lie at the heart of world gastronomy. His cuisine is unrestrained and personal, bright and cheerful, making the world-renowned Maison Troisgros resolutely modern even four decades after its inception. This tasty yet minimalist cuisine is echoed in Paul Lacoste's meticulous direction, where the handsome lighting and smart photography make the film a pure delicacy. - From OCLC WorldCat.
Format:
Books
Relevance:
41500.3945
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