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Goodreads helps you keep track of books you want to read. Want to Read saving…. Want to Read Currently Reading Read. Other editions. Enlarge cover. Error rating book. Refresh and try again. Open Preview See a Problem? Details if other :. Thanks for telling us about the problem. Return to Book Page. Alain Passard Recipes. 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 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. 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 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!
Get A Copy. Hardcover , 96 pages. Published May 7th by Chronicle Books first published May 20th More Details Original Title. Other Editions 5. Friend Reviews. To see what your friends thought of this book, please sign up. Lists with This Book. Community Reviews. Showing Average rating 3. Rating details. More filters. Sort order. Aug 26, Hannah Givens rated it really liked it Shelves: memoir , graphic-novel , nonfiction.
An elegant book. I'm soothed by minute descriptions, and this book was perfect. Plus the inspiration of cooking, even if almost all the recipes are beyond my reach, either for their ingredients or for their "feel when it's right" quality. I do wish there had also been photos of the food, maybe in a section at the end -- it would've spoiled the flow of the drawings in the main book, but I'd like to see.
Oct 11, Karan rated it really liked it. Loved the recipes. Feb 28, Alan Teder rated it really liked it Shelves: graphic-novel , reading-challenge , translated-from-french , non-fiction. Of course you won't have the benefit of an army of chefs and gardeners to support you but you can always use your imagination!
It was a portrait of work even further behind the scenes than the kitchen itself. There is a nice running gag over the 8 pages where writer and artist Christophe Blain tries to recall which American actor's appearance is similar to Sylvain's. What a delightful confection! Envy Christophe Blain, getting to work closely with Passard for 3 years - observing the inner workings of the kitchen, visiting the country gardens, questioning the great man, and, of course, getting to eat phenomenal food.
The book is a series of vignettes, mostly revolving around a recipe or two, but sometimes there'll be a depiction of a discussio What a delightful confection! The book is a series of vignettes, mostly revolving around a recipe or two, but sometimes there'll be a depiction of a discussion, or an incident.
There's little narrative, little drama. But I found it a very satisfying and interesting book. The thing that really carries it for me is that you get a good insight into Passard's character and philosophy.
It may just be a tossed off aside at the end of a recipe, but I really felt like I got a sense of the man and his cooking. Blain's art is lighter, and more spacious than it normally is few panel borders, for example and it works well for this book. I wouldn't necessarily recommend buying this book purely for the recipes - unless this kinda stuff is really your thing i.
Aug 22, Emilia P rated it liked it Shelves: comic-books. I wish he had a bit more interesting of a subject! I felt like he did what he could with a moderately expressive, fairly delicious-food making chef. It did, admittedly, make me hungry, but it expected you to accept a notion of haute cuisine that's fairly foreign to most readers hopefully?
I think the best part was the visits Blain paid to Passard's farm and the conversaton with his extremely dedicated, horse-plow-using, gardener. I could have just stayed there for the whole book. May 25, Loretta rated it really liked it Shelves: graphic-lit. I especially enjoyed the longest chapter, "the garden in Sarthe, " a wonderful depiction of integrated gardening where nothing is wasted. I now understand asparagus. Agree with others about the beets--too many beets.
Aug 26, Kate rated it really liked it. A read as chaotic as the inner-workings of the chef's mind. Made me hungry for fancy food. Oct 23, Visda rated it really liked it. This was my first graphical novel on a serious topic, and I had reservations on whether I'd enjoy reading inside the bubble heads, while looking at pictures of characters.
Maybe it was the topic, or the art of Christopher Blain as an illustrator, the pictures and words were harmonious and they provided so much more content to the reader to think about. The pictures gave a visual to the step by step process of making a dish, and the words are from conversation that takes place during this process This was my first graphical novel on a serious topic, and I had reservations on whether I'd enjoy reading inside the bubble heads, while looking at pictures of characters.
The pictures gave a visual to the step by step process of making a dish, and the words are from conversation that takes place during this process.
You will see Alain is a big fan of vegetables. He says in the book, that he wants to see people talk about carrots the way they talk about grand crus. Really liked the book, so much more because after a long period of e-reading, I had to hold this book in my hand and turn its pages to read. Oct 13, Bruce rated it really liked it Shelves: graphic-novel , food. If you've ever watched one of those Food Network shows what, you mean you've never sat in a dentist's waiting room or randomly flipped hotel channels while your bathroom was occupied?
You know, one of those whose plot and title is something like, "The Ramen Whisperer. Christo If you've ever watched one of those Food Network shows what, you mean you've never sat in a dentist's waiting room or randomly flipped hotel channels while your bathroom was occupied?
It looks a bit like two-dimensional scribble, but with flow, movement, and detail where it's most wanted, in the varied expressions of faces and hands and so many of these pages are just faces, hands, and sprawling, late 9th-century word bubbles, such as the chapter dedicated to Passard's part-time assistant Julie. His coloring is gorgeous, definitive. It not only serves its traffic cop design function of establishing panel boundaries and distinguishing foreground read, most important or salient, not just nearest from background but mood as well.
Just check out the bottom left panel on page 65, of Chef Alain working on a camping stove at night on his farm in Normandy: or Blain's attempt to visualize the experience of enjoying a garden mousse at bottom of page 8.
These two examples also make it clear that readers will be better served ahem if they can find this book in its original French edition. Clearly the translators got stuck with the same bubble space, but couldn't capture the elegance of Blain's lettering.
The chicken scratch English detracts slightly from the overall feel of the work. Of course, there's more to this book than just art. There's story. Sort of. The book presents a portrait of the cuisine-artist as a series of vignettes, capturing the chef and his staff alternately creating and opining on their creative process, all interspersed with implausible recipes. The simplest of these involves slicing fresh strawberries lengthwise and rolling them in crushed berlingots, strewn across a plate highlit with olive oil sprinkles.
This isn't hard, provided you have garden fresh strawberries, good olive oil, and whatever Passard uses as a source of hard candy. Even when not met with impossible ingredients purple basil, acacia honey, a langoustine or tools an eggshell topper -- a specialized saw that cleanly shears off the tops of shells while leaving the remainder intact and unmolested , reproducing his methodology requires years of experience, practice, and a gourmet's instincts.
Passard includes two recipes built on your basic frying pan-sized hash brown. In the French this is either a potato paillasse or galette, but hey, I figure a potato pancake lies well within my heritage. Mais oui? I didn't need a mandoline or rotating peeler to get a proper shred, but the result was more a gloppy mishmosh than a crisped, slow-fried platter of a tater. Moreover, unless home cooks seat their guests about a foot from the stove, they'll have a devil of a time managing the near instantaneous cookpot-to-crockery service that proper savoring of any of these how-to delicacies require.
But who cares? Like any professional cooking show, all this food we can only see others eat is so much sleight of hand.
In the Kitchen with Alain Passard
Automatically add future editions to my Bookshelf. Categories: Main course Ingredients: John Dory; bay leaves. Categories: Main course; French; Vegetarian Ingredients: potatoes; young garlic; sage; fleur de sel. Categories: Dessert; Vegan Ingredients: strawberries; olive oil; berlingot candies.
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