Classic Koffmann

; David Loftus (Fotograf)

Winner 'Cooking from a Professional Point of View' - James Beard Foundation Awards 2017

Winner 'Best French Cuisine Book' - Gourmand World Cookbook Awards 2016

Classic Koffmann offers a masterclass in all that's best in the French culinary tradition and will most certainly be the must-have cookery book of the season. Les mer
Vår pris
385,-

(Innbundet) Fri frakt!
Leveringstid: Sendes innen 7 virkedager

Innbundet
Legg i
Innbundet
Legg i
Vår pris: 385,-

(Innbundet) Fri frakt!
Leveringstid: Sendes innen 7 virkedager

Om boka

Winner 'Cooking from a Professional Point of View' - James Beard Foundation Awards 2017

Winner 'Best French Cuisine Book' - Gourmand World Cookbook Awards 2016

Classic Koffmann offers a masterclass in all that's best in the French culinary tradition and will most certainly be the must-have cookery book of the season.

There's no doubt that it's Pierre Koffmann, the three Michelin-starred chef, who is the granddaddy of French cuisine in Britain. Now celebrating 50 years in the business, the self-effacing Pierre has been coaxed out of the kitchen just long enough to write this superlative collection of his classic recipes.

Ranging as you would expect from Entees to Desserts, and everything in between, Classic Koffmann is a worthy successor to Pierre's Memories of Gascony, which earned him the prestigious Glenfiddich Award in 1990. As if its collection of over 100 star recipes from the master chef wasn't enough, Classic Koffmann is also beautifully illustrated with photography by master photographer, David Loftus.

What's more, having been described as 'the chef of chefs' and 'the chef all other chefs look up to', it's no surprise that many of his proteges, the likes of Marco Pierre White, Gordon Ramsey, Bruno Loubet, Tom Aikens, William Curley, Helena Puolakka, Tom Kitchin, Eric Chavot, Paul Rhodes have declared themselves 'honoured' to contribute to this epoch-making book. This younger generation of chefs, who are all culinary luminaries in their own right, have added their own special stories of their training with Pierre, the insights they gained from him and, of course, their paeans of praise for the man who set them on their path in the world of cooking. A masterclass in all that's best in the French culinary tradition.

Fakta

Om forfatteren

Arriving in Britain in 1970 and expecting to stay only a few months, PIERRE KOFFMANN is still here. Work at Le Gavroche led to his appointment as Head Chef at The Waterside Inn, where he helped the Roux brothers achieve two Michelin stars. In 1977 Pierre opened La Tante Claire in Chelsea, where he introduced Londoners to the Gascon cooking taught to him by his grandmother, Camille. This venture won him three Michelin stars. Pierre's next move was to The Berkeley Hotel in Knightsbridge where, after a brief absence, he returned in 2009. True to his roots, Pierre continues to serve the classic provincial French food that has become his hallmark.