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In the Kitchen with Alain Passard

Inside the World (and Mind) of a Master Chef

By Christophe Blain

7 1/4 x 9 1/4 in; 96 pp;
full-color illustrations throughout
Hardcover
May 2013
ISBN 9781452113463
ISBN10 1452113467

SKU# 9781452113463

$16.95
Usually ships within 2-3 days

Quick Overview

Available in English for the very first time, In the Kitchen with Alain Passard is the first
graphic novel to enter the kitchen of a master chef. Over the course of three years,
illustrator Christophe Blain trailed acclaimed chef Alain Passard through his kitchens
and gardens.
In the Kitchen with Alain Passard


Description

In the Kitchen with Alain Passard

Available in English for the very first time, In the Kitchen with Alain Passard is the first graphic novel to enter the kitchen of a master chef. Over the course of three years, illustrator Christophe Blain trailed acclaimed chef Alain Passard through his kitchens and gardens. With simple yet sublime drawings and thousands of colorful panels, this book gives the reader an inside, uncensored look at the world of Passard, who shocked the food universe in 2001 by removing meat from the menu at his celebrated Paris restaurant, L’Arpege, and dedicating himself to serving vegetables from his own organic farms. This irresistible hardcover combines a portrait of an amazing chef, an inside look at his creative process, and a humorous riff on fine dining culture—plus fifteen recipes for the home kitchen—in one haute cuisine comic book for foodies!

 

More Details

7 1/4 x 9 1/4 in; 96 pp;
full-color illustrations throughout
Hardcover
May 2013
ISBN 9781452113463
ISBN10 1452113467

Christophe Blain is the award-winning creator and illustrator of several successful French graphic novel series. He lives in Paris.

Media Reviews

“ I was not prepared to be quite so smitten with it as I was.”
—Clotilde Dusoulier, Chocolate & Zucchini

“ [Passard is] . . . one of the ‘last generation’ of great French chefs, those who were trained in the craft from early adolescence, and have never done anything else, and who exhibit a seemingly instinctive (though in fact dearly won) skill that still leaves the chefs of every other country in wonder.”
The New Yorker