By Christophe Blain
On hand in English for the first actual time, In the Kitchen with Alain Passard is the 1st photo novel to go into the kitchen of a grasp chef. Over the process 3 years, illustrator Christophe Blain trailed acclaimed chef Alain Passard via his kitchens and gardens. With basic but elegant drawings and hundreds of thousands of colourful panels, this booklet offers the reader an within, uncensored examine the realm of Passard, who surprised the nutrients universe in 2001 by means of removal meat from the menu at his celebrated Paris eating place, L'Arpege, and dedicating himself to serving greens from his personal natural farms. This impossible to resist hardcover combines a portrait of an grand chef, an inside of examine his artistic strategy, and a funny riff on nice eating culture—plus fifteen recipes for the house kitchen—in one haute delicacies comedian publication for foodies!
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Additional resources for In the Kitchen with Alain Passard: Inside the World
Carve the squabs, separating the flesh from the carcasses. Chop the carcasses into large pieces and add to the simmering mead along with 2 chopped squab livers and ½ lemon, sliced into thin rounds. Stir the sauce and add what I call the “carving juice”—the liquid left on your work surface after you have carved the squabs. Your sauce should be thick enough to coat the back of a spoon and have a nice sheen. Run it through a chinois (a conical sieve); push hard to get every drop. Correct the seasoning and serve steaming hot with the four squab halves.
I also like the Smooth Cayenne variety, grown in all the major pineapple-producing countries and characterized by an almost thornless plume. On your work space, place one 5-ounce pot of liquid acacia honey, 1 green apple, 1 cup of olive oil, 1 pineapple, and 2 limes. In a measuring cup, mix the honey with the juice of the limes. Add the olive oil to the honey-lime mixture, a little bit at a time, as though you were making mayonnaise. Skin the pineapple and cut it into ¾-inch cubes. Pool 4 to 5 tablespoons of the honey, lime, and olive oil emulsion on each plate.
Stir the sauce and add what I call the “carving juice”—the liquid left on your work surface after you have carved the squabs. Your sauce should be thick enough to coat the back of a spoon and have a nice sheen. Run it through a chinois (a conical sieve); push hard to get every drop. Correct the seasoning and serve steaming hot with the four squab halves. Be sure to warm your plates, and garnish with endive leaves grilled or sautéed in salted butter. *Dragées are candied almonds. This recipe can also be used for ducklings or even, in hunting season, wild duck.