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Le Livre Blanc (Englisch) Gebundene Ausgabe – 1. September 2013


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Produktinformation

Produktbeschreibungen

Pressestimmen

"Let’s face it—when most of us think about cooking, we don’t imagine filling a bowl of frothy green tea broth with artfully arranged boiled leeks, marinated anchovies, and wafer-thin coins of caviar-topped melba toast. Most readers will never cook from this title, but browsing its visually breathtaking contents, they will understand why Pic, the fourth female chef ever to win three Michelin stars, deserves her reputation. Some haute cuisine cookbooks have explicit instructions; this one does not. The recipes at the back of the book assume considerable knowledge and skill. VERDICT Highly recommended for professional collections and aspirational cooks interested in elegant plating and presentation." - Library Journal

Über den Autor und weitere Mitwirkende

Anne-Sophie Pic comes from a long line of illustrious chefs and began her career in the kitchen in 1997. Today she is the only woman in France with three Michelin stars. Her restaurants include Maison Pic in Valence, Bistrot le 7; Scook, a cooking school for amateurs and professionals alike and the twostar Beau Rivage Palace in Lausanne. Her most recent venture, La Dame de Pic, opened in Paris in 2012.


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Amazon.com: 4.4 von 5 Sternen 10 Rezensionen
17 von 19 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Get your Sourcing Boots on... 24. August 2013
Von REP - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
..the recipes are doable, to find the ingredients, challenging. Anybody who has easy access to tonka bean and Voatsiperifery pepper will find this book a veritable "snap." But for the rest of us, well, maybe not so easy. I might add those two ingredients, amongst others, are in one recipe, and not the most difficult at that. The pepper, for those who are interested, comes from South Eastern Madagascar, not western, not northern mind you, south eastern. And Amazon (kind-of)carries it, they are out of stock.

So, here is a cook-book that is almost impossible to use, at least by ordinary mortals, and yet that is just the reason to buy it. It is stunning visual presentation more of art then here-slap-this-in-a-pan and sear lightly. None of that.

You will not find a more stunning book published in the last year, and note, I did not say "cook-book." The book, and take my word for this, is without peer even before you take it out of its slipcase, even without opening it. It is, in a word, superb.

Ms. Pic is the only female chef in France with 3-stars. She draws her heritage from her great grandmother, grandfather and father before her, all expert chefs, all topflight Michelin holders. My guess is we will not be doing "Le Livre Blanc" parties a la "Jerusalem," but then again, it would be interesting, actually more than that.

And the tonka beans? The Atlantic Monthly says this "The Tonka Bean: An Ingredient So Good it Has to be Illegal." Really? They were banned in the United States by the FDA in 1954, who knew?

Highly recommend the book, you will not be disappointed.
14 von 16 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen An exceptional book! 1. September 2013
Von Serge Pilon - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
The french book Le livre blanc and the english book having the same title from Anne-Sophie Pic are EXACTLY the same book! Images, texts, page layout, recipes are EXACTLY identical. Even pages match with one another. So all comments, reviews, evaluations for both books on all sites of amazon are equally valuable.

This review is in fact NOT a "culinary" evaluation of the book (you can find my evaluation of the book on the site amazon.ca). This review is only showing the numerous but MINOR differences in the translation of the original book:

- the french book is the original book published in november 2012 by Hachette, Paris, France, the other has been translated and published by Jacqui Small LLP, London, England in september 2013 for the UK and US markets

- the translation reflects perfectly the spirit of the original book

- the translation seems to be more adapted for the UK market by:
- = the way the equipment is named: moulds, cling film
- = the way the ingredients are named: corn flower, caster sugar, single cream and certainly by
- = the units of measurement used

- the translation brings sometimes nice but little enhancements in the codification of the recipes

- very, very few errors/flaws/typos in the translation are found in the recipes:
- = turbinez au Pacojet becomes break it up (is it churn?) in the Pacojet (recipe 06)
- = plongez dans l'huile froide becomes plunge ... into iced water (is this a correction?) (recipe 06)
- = pesez 100 g, puis ajouter 1 feuille de gélatine becomes Weigh out 10g/0.24oz and add a leaf of gelatine (is this a correction?) (recipe 31)
- = coulez cet appareil dans des moules becomes pour (is it sieve and pour?) this mixture into the moulds (recipe 09)
- = les agrafes que les pêcheurs apposent sur le poisson becomes the fishermen's hooks (?!?) (recipe 05)
- = triez deux fois les chaires becomes pick through the meat three times (recipe 30)
- = ... until it is has the consistency ... (recipe 05)
- = 2 g de wakasamé séché becomes 2kg/4-1/2lb (recipe 42)
- = queues de persil, thym frais et laurier becomes parsley stalks, thyme, basil (recipe 30)
- = ... des moules ... de 3 cm de diamètre (the dimension of the mold is omitted in the translation) (recipe 27)

- there are no substitutions for the special ingredients used in the recipes which is absolutely correct. So, you'll find:
- = Aquitaine caviar; Cévennes onions; Gillardeau oysters; Mallemort asparagus, Cazette, Menton lemons, etc.

- the original book uses only metric measurements, the english version uses metric and UK imperial measurements (btw cups are never used):
- = 85°C becomes 85°C (185°F) for the internal temperature of an ingredient
- = 180°C (th.6) becomes 180°C (350°F; gas 4) for the oven
- = 190 g becomes 190g (6-3/4oz)
- = 500 g becomes 1lb 2oz milk (recipe 30)
- = 1 kg becomes 2-1/4lb
- = 30 cl becomes 300ml (10fl oz): all cl are converted in ml which is more convenient
- = 1 litre becomes 1-3/4 pint: this is the british pint not the US one which is smaller

- for small quantities (solid or liquid), the french book uses mostly grams and cl, the english version uses usually teaspoon or tablespoon:
- = 1 cl becomes 2 teaspoons
- = 1,5 cl becomes simply 1 tablespoon
- = However, you can find:
- = 15 g becomes 15g/1/2oz butter (?!?) (recipe 01)
- = 1 g becomes 1g/0.04oz yeast (a fraction of a teaspoon is probably more useful) (recipe 15)
- = 7 ml becomes 7ml/0.2fl oz lemon juice (a fraction of a tablespoon is probably more convenient) (recipe 15)

- small values in mm are converted in decimals of an inch instead of fractions of an inch:
- = 7 mm becomes 7mm/0.28in thick

- in the english book, all paragraphs within each module in the recipes are separated by a blank line which is easier to read

- what is missing ...
- = the french name of the recipes
- = a glossary of the ingredients that are not easily available, etc.

Finally, the translation is highly professionnal and deserves easily 5 stars. I think we are lucky to have this book in english which reflects perfectly the spirit of the original book.

Which book do I prefer? Not easy to say! I would get the french book because it's the original (it's subjective but I would feel closer to the Anne-Sophie Pic's cuisine). Or I would get the english book for its low price. This is what I did ...
5 von 5 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen A Book for Serious Foodies, Not for Most Home Cooks. 16. Dezember 2013
Von I. Seligman - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
I waited a long time for Chef Pic's book to be published, to try to cook the way she cooks, and most importantly, to taste an approximation of what she creates. It's a gift I have spent quite a few hours on.

This is not a cook book for beginners, nor is it quite a coffee table book of beautiful photos, either. The white book with the title and name pressed into the cover, rather than printed on is a wonderfully presentation, inside a separate firm white slipcase/binder. The book's pages are silvered on the outer edges, and 4 ribbons for place-keeping are nice. The design is truly stunning...then one opens the book.

It's discombobulated. There are six groupings of the 50 or so recipes, on three pages. Then the first 150 pages or so are pretty photos of her food. Not one photo has a identifying title or description. The photos are broken up by two page listings that give the name and a page of the 8-10 or so dishes for each of the six groupings, which are- Earth and Sea, Acid Yellow & Pale Pink, Contemporary Memories, The Lightness of Air, Traditional Eccentricity, and the Edge of Frontiers. OK, sure, whatever.

Only at the back of the book are the 50 recipes clustered together. No photos there. The large number at the top of each recipe has no relationship to quickly finding the dish's photo in the earlier 150 pages! Super confusing-seems like the layout designer had a look-at-how-clever-I-am conceited way to craft a book to win some prize for unnecessary eccentricity. Fine, you win the prize. Purchasers get a book organized as if the designer was on LSD.

That aside, I am happy to see the actual recipes. Some require less than an hour of sous vide cooking-savvy home cooks can play with this with thermometers and jury rigged hot water baths if buying a $300+ sous vide apparatus is not feasible. Some recipes are pretty darn precise on time and temperatures; at least one require 8 hours of sous vide at one temperature, another recipe would best be served with two sous vide devices! A Thermomix and a steam oven would be handy, too. The recipes are tersely written for an intermediate to advanced cook to fill in the blanks- a cook who knows how to sweat vegetables, make a crème Anglaise, reduce a sauce, "check the seasoning", etc. Chef Pic didn't get Michelin stars with Rachel Ray-easy 30 minute recipes. The dishes generally have 3 to 8 major components-these steps can be made by themselves and used to make something tasty, as I've done, if you don't want to go the whole 9 yards on a complex dish that is prepared by a team of cooks in her restaurant kitchen. Kombu, bonito flakes and green tea, crystallized grapefruit- all sorts of components to collect! I've cooked several items, and will cook more over the next few months-yes, probably getting a sous vide setup to really do it right.

If I could give this 4.5 stars, I would. To me, 5 stars for a cookbook is earned by thoughtful organization, with well written recipes and when present, helpful photos. Unnecessary and confusing quirks like the screwy design and not having the name of a dish with its photo, too brief instructions here and there, etc., knocks off a star. If you are a "foodie" who wants to see 50 of Chef Pic's recipes and photos, buy the book. Make and taste some of her recipes-it'll be worth it. If you are an ok home cook looking for not too complex French recipes, or seeking photos of intermediate steps, look to other cookbooks.
8 von 10 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen A Rather Silly Book 24. Oktober 2013
Von Illuminatus - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
First, I should say that I have been an admirer of the Pic family's creative cooking for many years. Indeed, the first time I visited their eponymous restaurant in Valence, Anne-Sophie was still a toddler. However, this is still a rather silly book.

The first odd thing one notices is that it appears to be designed not to fit in its slipcase. Also, there is very little text and what there is has little consequence. Most of the book is given up to full page photographs, many of which are irrelevant. Much space is wasted with enlarged images of such things as a brace of sea urchins, some grains of caviar or a few strips of orange peel. Even when the photographs depict the finished dishes, because there are no captions, one must use the numerical key at the bottom of the page to refer to the list at the beginning of each chapter to know what you're looking at. Rather annoying.

The recipes themselves, which occasionally appear to suffer from a mild case of machine translation, are confined to the final few pages. They are of varying degrees of difficulty but almost all are likely to provide a serious challenge to the home cook. Even given that one can find substitutes for most of the exotic ingredients, the amateur will not have the skill, time or resources to produce what is pictured in the book. However, it will undoubtedly prove a source of inspiration.
3 von 3 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Great recipes, maybe not the best layout 2. September 2015
Von Chris M - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
Having had this book for a month now I wanted to post a fair and in depth review, but for those looking for a quick summary: I have enjoyed reading it, the photography in the book is beautiful and the recipes are all very inspiring. However the recipe layout and practicalities of the book leave a little to be desired hence 4 stars rather than 5 (please see below for more detail / a full list of recipes at the end).

Now for those wanting the detail…

It’s probably best I start this review by pointing out I'm not a professional chef, but a very keen amateur with an interest in molecular gastronomy and fine dining. I’ve had this book for a month now and had chance to read through it, admire the photography and try a couple of the recipes.

I’ve included a full recipe list at the end of this review, I hope this will be helpful to those considering purchasing it. There are 50 recipes in the book.

First impressions of the book were very good, the laser cut hard sleeve is a nice touch, along with the embossed cover, gilt-edge and thick pages all go towards making this feel like a quality book. Although a pristine white book is perhaps not the most practical thing to bring into the kitchen.

I bought this with the intention of actually cooking from the book, I know that might sound like an obvious thing to say but I'm sure there are those out there that might consider this a “coffee table” cookbook, but I wanted to actually try out some of the recipes. However Le Livre Blanc is not written in the style or format of most recipe books and instead is more a celebration of chef Anne-Sophie Pic’s work rather than a practical recipe book.

The photography is excellent, all of the dishes look amazing and I want to try to cook 90% of them but there are a few things that make cooking from the book a bit of a chore. Rather than having the recipe title, picture and recipe detail together they are split up in 3 separate parts of the book. Firstly there is a chapter introduction, then a double page of the recipe titles followed by several pages of photography then all the recipes are at the back of the book; somehow that just doesn’t really work for me and seems to be a bit of a sacrifice of practicality in favour of style and concept.

The 50 recipes are divided into 6 chapters, to me the groupings seem a little tenuous and I didn’t find the chapter introductions particularly interesting to read. The chapters are:

Earth & Sea
Acid Yellow & Pale Pink
Contemporary Memories
The Lightness of Air
Traditional Eccentricity
The Edge of Frontiers

I know this seems like I’ve been very negative for a 4 star review, but there are a few things I don’t particularly like about it, having said that, if you look at this as a collection of 50 unbelievably inspiring recipes with equally amazing photography then this is a great book to own.

I'm sure nobody would think this, but just in case, don’t buy this book if you're planning on cooking recipes from it on an evening after work! Each recipe has many individual components, some of which take many hours to produce, these are recipes that require some real dedication to follow, but the results are certainly worth it.

To summarise, this would make an excellent “coffee table” cookbook; gorgeous photography, amazing looking dishes and a real premium feel. When it comes to actually using it to cook from though it is a little impractical, however this is something I'm happy to overlook and work around.

1. Line-caught bass with Aquitaine caviar
2. Chicken’s egg and reef squid – soft boiled egg, almost tomato ketchup with galangal capers, flower honey
3. Normandy scallop – cooked with the light sharpness of liquorice and smoked eel and served with a sunset of Venetian rose and flame radicchio
4. Purple sea urchins – sea urchin tongues and juice in a delicate sorrel jelly, with cubed-peppered runny egg yolk
5. Line-caught turbot – steamed slowly and served with sweet melting Cevennes onions, lightly scented with pink Madagascan peppercorns and black truffle
6. John Dory – steamed with peppermint, black truffle shavings, Mallemort asparagus
7. Shore turbot – gently steamed, cucumber crisp and mousseline, fennel seed butter sauce
8. No. 3 Gillardeau oysters – delicate jelly and yogurt cream sauce flavoured with liquorice
9. Local apricot – cooked like an ile flottante, caramel crunch and apricot coulis, beer ice cream
10. Lemon and juniper berry – combined in a creamy foam, lemon sorbet and lemon juice
11. Duck foie gras – a thick slice lightly smoked with Tahitian vanilla, tangy Menton lemon, spring turnip consommé
12. Bresse chicken – slow-cooked chicken breast, turnip fondant with Medjool date chutney and Voatsiperifery pepper, chick jus
13. Breton langoustines – cooked with local rhubarb, green celery and Tasmanian pepper sauce
14. Gariguette strawberries with aged rhum agricole – babas soaked in amber rum, strawberry coulis lightly flavoured with mint
15. Rhubarb and ginger – tangy yogurt cream sauce flavoured with ginger; rhubarb marmalade and sorbet
16. Raspberry and cinnamon – cream sauce infused with beer and cinnamon leaves, raspberry marmalade and confit
17. Beetroot plural – melting creamy textures with Blue Mountain coffee cream, tangy barberry
18. Mallemort asparagus and Aquitaine caviar – a marriage of earth and sea with hints of smoke and iodine
19. Peas and Aquitaine caviar – caviar and pea cream sauce, spring onion foam
20. Bresse chicken – pan-roasted chicken breast, red lemon marmalade, young chard and razon clams
21. Calf’s sweetbread – a beautiful pan-roasted sweetbread ‘apple’ local carrots with lavender, marbled veal juice
22. Carrot and orange flower – smooth carrot jelly and carrot cream sauce orange-flower and Voatsiperify pepper yogurt
23. Our producer’s baby vegetables – smooth Parmigiano Reggiano sauce on a lavender shortcrust tart, baby vegetables deglazed in sherry vinegar
24. Freshwater crayfish – gently roasted in seafood butter, spring turnip two ways, tonka bean and Voatsiperifery pepper broth
25. John Dory – green zebra tomato, tomato consommé lightly scented with vintage Bora-Bora Tahitian vanilla and aged Martinique rhum agricole
26. Peanut marshmallow
27. Pea marbles with horseradish
28. Foie gras marbles and Sudachi lemon
29. Lapsang Souchong smoked tea macaroon – herring egg cream
30. Pot-caught crab and Chinese white jasmine tea – crabmeat in a fine jelly, Chinese white jasmine tea foam, cram mayonnaise
31. Raw No. 3 Gillardeau oysters – Lardo di Colonnata and a cloud of deconstructed fondue
32. Line-caught bass – cooked skin-on, sweet Cevennes onion petals with salted caramel and fresh walnut sauce, vin jaune
33. Caramel Gruyere and black truffle – hot soufflé with a melting Cazette (crushed hazelnut) centre, black truffle
34. Lager and caramel – cooked ile flottante-style beer foam, caramel sauce and crunchy hazelnut biscuit
35. Wild blueberries and Tahitian vanilla – tangy vanilla-flavoured yogurt cream sauce and blueberry confit, Chantilly with vintage Bora-Bora Tahitian vanilla powder
36. Blue lobster – roasted in seafood butter, lobster consommé with red berries, foaming celery cream with green peppercorns
37. Frogs’ legs and Lapsang Souchong tea – frogs’ legs meunieres, buttered green cabbage and potato with Menton lemon marmalade
38. Line-caught turbot – cooked in wakame butter, cauliflower cream sauce, jasmine flower emulsion
39. Freshwater white fish – grilled skin-on, crunchy turnips and turnip puree flavoured with Arabica coffee Menton lemon zest butter sauce
40. Milk fed lamb – pan-raosted saddle and ribs runny lightly smoked Banon pyramids
41. Drome pigeon – roasted whole, flambed with aged Martinique rhum agricole, confit rhubarb and foie gras with Voatsiperifery pepper, classic jus
42. Wild abalone – cooked meuniere-style, white asparagus, artichoke and wakame
43. Free-range pigeon – poached then roasted, lightly smoked broth, peas and celery in a light fennel butter
44. Venison – noisette lightly smoked with Tahitian vanilla, heirloom cabbages and a rich jus
45. Corsican kid goat – marinated with gin, confit, gently spiced potato gnocchi with black truffle
46. Frsh morels, peas and local broad beans – egg yolk sauce, morel broth lightly flavoured with cinnamon leaves and Bourbon Pointu de la Reunion coffee
47. Fresh morels – aged Parmesan millefeuille with morel and tarragon cream
48. Yellow Poitou leeks and Aquitaine caviar – pencil leeks and marinated Mediterranean anchovies, green tea broth, Aquitaine caviar
49. Venison – pan-cooked noisettes, Blue mountain-confit grapefruit sauce
50. Brie de Meaux and Bourbon vanilla
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