A book, a chef : culinary masters put pen to paper
Star chefs are stepping out of their kitchens to start writing. And in their cookbooks, they unveil the secrets of their tempting recipes.
When Frédéric Anton cooks at small prices
« In this work, I draw my inspiration from our gastronomy by picking from other cultures to elaborate inexpensive and refined recipes ». Alongside pastry chef Christelle Brua, the three-star chef of Pré Catelan and Meilleur Ouvrier de France, is offering 300 recipes to impress our friends and family, but also techniques to concoct great classics such as coddled eggs, risotto, tarts and gluten-free dishes. Definitely a wide palette to whip up small masterpieces ! Published by Editions du Chêne, 30 €.
Amongst the best tables in Paris, the Pré Catelan is the other gastronomical window-display of the Lenôtre group. © DR
Petits Festins, by Michel Bras
« I conceived my book like a series of invitations. 49 exactly, for the 7 important moments of the year when one gathers with family or friends ». Named in 2016 the most influent chef in the world by 500 international peers, this Aubrac native has come up with a new book where he celebrates a cuisine accessible to all without sophisticated equipment, relying more on creativity than a change-purse. With him, little nothings turn into great feasts ! Published by Editions du Rouergue, 20 €.
With his son Sébastien, the winner of three Guide Michelin stars reinterprets the recipes of his native region. © DR
5 Ingredients, by Jamie Oliver
« I hope that this book will become part of the intimacy of families to impress them ». After his tour of school cantinas, the troubleshooter of English cuisine has picked up the challenge of seducing us with 130 recipes concocted with 5 ingredients, maximum. From chicken to beef as well as lamb or fish, the idea is to no longer endure an overdose of unreadable savours in our plates. Jamie wants us to rediscover the taste of each product. Whip out your forks ! Hachette Pratique, 30 €.
With this fantasy-filled and eccentric chef, British cuisine will certainly surprise you ! © DR
Jean Imbert, Utile !
« In this book, I offer the possibility of sustainable cooking while avoiding waste ». The winner of Top Chef 2012, who has opened several restaurants in Paris, showcases his committed work with more than 100 recipes and personal photographs elaborated from 52 products. All useful, because each one of them corresponds to a season (fruit, vegetables, meats, fish or cheese). For him, cooking with local products has never been so simple. 15 €. Flammarion.
Amongst the media-friendly chefs, Jean Imbert is a future great name of French gastronomy. © DR
La Pâtisserie, by Cyril Lignac
« I want to open the doors of my boutiques under the sign of proximity and friendliness ». Such is the state of mind of this amazing pastry chef that is picking up where he left off in the TV series « les Rois du Gâteau », on M6. Spanning 225 pages, the star chef, originally from the Aveyron region, delivers 60 recipes with his accomplice Benoît Couvrand. Sweet treats, seasonal entremets and signature creations are an ode to sharing and conviviality. Lignac at his very best ! Published by Editions de La Martinière, 25 €.
The talents of the culinary darling featured on TV shows has a big following amongst the new generation of pastry chefs. © DR
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