The Five Seasons Kitchen

Discover the culinary genius of Pierre Gagnaire with 'La Cuisine des 5 Saisons,' a stunning hardback cookbook that celebrates 50 years of innovative cooking. This beautifully illustrated volume, measuring 250 x 280 mm and featuring 216 pages, introduces home cooks to the renowned chef's dishes that have earned multiple Michelin stars. Gagnaire’s unique concept of the Five Seasons redefines traditional cooking by splitting Spring into two distinct seasons, allowing chefs and food lovers alike to experience the rhythm of the year reflected through seasonal ingredients. Each chapter presents six meticulously crafted menus, featuring a starter, main dish, and dessert, all derived from Gagnaire's legendary culinary repertoire. His iconic restaurant in Paris showcases modern French cuisine, reflecting a global influence that is both avant-garde and respectful of traditional techniques. Ideal for aspiring chefs and food enthusiasts, this cookbook promises to transform your cooking experience by introducing innovative flavors and textures. Join Gagnaire on a culinary adventure where every dish tells a story, and unlock the secrets of Michelin-starred cooking in your own kitchen. Perfect for holidays, special occasions, or simply indulging in exquisite gastronomy, 'La Cuisine des 5 Saisons' is your gateway to culinary excellence.

Author: Pierre Gagnaire Publisher: Grub Street
Bind: hardback
Dimensions: 250 x 280 mm
Pages: 216
Publication Date: 28-10-2016

In 2015 Pierre Gagnaire, whose 11 restaurants worldwide boast two and three Michelin stars, was voted ‘Best Chef in the World’ by his peers and 2016 sees him mark 50 dazzlingly creative and successful years in the kitchen. To celebrate this outstanding career Grub Street is delighted to be publishing his new title La Cuisine des 5 Saisons in English. This beautiful book is about his recipes and his work as a chef and for the first time makes his dishes accessible for home cooks. Why is it called Five Seasons? Five seasons because for chef Gagnaire there are five not four seasons; Spring, he says must be divided into two seasons. Thus the recipes in this book follow the rhythm of the seasons and their bounty. In each chapter there are six menus with starter, main dish and dessert. The recipes come from Pierre Gagnaire culinary's repertory and these are the recipes which made him famous. Through the recipes one can see the strong worldwide influence in Pierre Gagnaire's cuisine, cooking with every kind of ingredient. His eponymous restaurant at 6 rue Balzac in Paris (in the 8th arrondissement) specialises in modern French cuisine, and has garnered three Michelin stars. He is an iconoclastic chef at the forefront of the fusion cuisine movement by introducing jarring juxtapositions of flavours, tastes, textures, and ingredients. On his website he gives his mission statement as ‘facing tomorrow but respectful of yesterday’. Gagnaire is also Head Chef of Sketch in London. In 2005 both restaurants were ranked in the S. Pellegrino World's 50 Best Restaurants by industry magazine Restaurant, with Pierre Gagnaire ranking third for three consecutive years (2006, 2007, and 2008). In December 2009, Gagnaire made his United States debut with Twist, a new flagship restaurant at the Mandarin Oriental in Las Vegas, which has since received great critical praise and a Forbes Five-Star Award. He now also has restaurants in Hong Kong, Seoul, Dubai, Tokyo, Berlin, and Moscow.