Salades
Condition: SECONDHAND
This is a secondhand book. The jacket image is a photograph of the exact copy we have in stock. This image shows the condition of this book. Further condition remarks are below.
Condition remarks:
Book: Good
Jacket: No dust jacket - cloth/board in good condition
Pages: Good
From the kitchens of one of Australia's most celebrated French-trained chefs comes Salades, a stunning culinary treatise that transforms the humble salad into an art form. Damien Pignolet — the legendary Sydney restaurateur behind Claude's and Bistro Moncur — presents an authoritative and beautifully crafted collection of salad recipes that ranges from rustic Provençal classics to vibrant, ingredient-driven contemporary compositions, proving definitively that the salad bowl is one of gastronomy's most versatile and rewarding canvases. Pignolet's meticulous culinary philosophy shines throughout, as he instructs readers not just in technique but in the art of balance — of texture, acidity, sweetness, and seasoning — that elevates a simple plate of leaves into something truly memorable. Salades is both a practical kitchen companion and a love letter to the French culinary tradition, written with the precision of a classically trained chef and the warmth of someone who has spent a lifetime feeding people with passion. Whether you are a seasoned cook or a curious beginner, this book will forever change the way you think about a salad.
Author: Damien Pignolet
Format: Hardback
Published: 2010, Lantern
Genre: Cookery
Condition remarks:
Book: Good
Jacket: No dust jacket - cloth/board in good condition
Pages: Good
From the kitchens of one of Australia's most celebrated French-trained chefs comes Salades, a stunning culinary treatise that transforms the humble salad into an art form. Damien Pignolet — the legendary Sydney restaurateur behind Claude's and Bistro Moncur — presents an authoritative and beautifully crafted collection of salad recipes that ranges from rustic Provençal classics to vibrant, ingredient-driven contemporary compositions, proving definitively that the salad bowl is one of gastronomy's most versatile and rewarding canvases. Pignolet's meticulous culinary philosophy shines throughout, as he instructs readers not just in technique but in the art of balance — of texture, acidity, sweetness, and seasoning — that elevates a simple plate of leaves into something truly memorable. Salades is both a practical kitchen companion and a love letter to the French culinary tradition, written with the precision of a classically trained chef and the warmth of someone who has spent a lifetime feeding people with passion. Whether you are a seasoned cook or a curious beginner, this book will forever change the way you think about a salad.