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The culinary philosophy of premiere chef André Chiang, whose Restaurant André is in the top 50 world’s best restaurants list.
‘One of the world’s best young chefs.’ – Wallpaper* magazine
With recipes ranging from Spring Tree: Kale, Sea Lettuce to Peach, Grapes, and Pink Coriander, from Broad Bean, Tarragon, and Tonka Salt to Rice, Truffle, Coffee Glaze, this collection will awaken both the senses and the imagination.
Moving from Japan to France at 15, Taiwan-born André Chiang has an impressive resume
of Michelin-starred establishments including: Pierre Gagnaire (3 stars), L’Atelier de Jöel Robuchon (2 stars), L’Astrance (3 stars), La Maison Troisgros (3 stars), and Le Jardin des Sens (1 star). In 2010 he moved to Singapore to open his first restaurant, Restaurant André, now ranked 46th in the world according to the 50 Best Restaurant Awards.
Concepts and techniques in the cuisine of the restaurant Estany Clar.
Couvreur, Haasnoot, Comaschi, and Morató together brimming with...
A unique book which reveals the spectacular progression of one of...
Modernity, innovation, creativity. Discover the talent of great...
The Pastry Alphabet: DNA of your creativity.Limited edition.
The new book by Antonio Bachour will surprise his hundreds of...
A unique manual that includes all the recipes of issues 9 to 16 of...
obsession is the expression of a creator in his highest...
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