Clever publishing house together with PSYCHOLOGIES have released a book of recipes by Alain Passard, one of the most famous chefs in the world, the owner of the Parisian restaurant Arpege, marked with three Michelin stars. For the first time in Russian.
Chef and artist rolled into one, Alain Passard embodies his compositions not only in products, but also in colors and shapes. Artistry is his inalienable feature. It must be heredity. After all, he is the son of a musician and the grandson of a sculptor. You can completely abandon cooking — and enjoy his collages as elegant abstractions. On a black background, over dark red strokes and green flashes, thin white curves lie down — “Sweet red pepper with black tomatoes and cilantro”. This is the title of the painting, but also of the dishes.
He writes his recipes in the first person — not an impersonal instruction, but an inspired confession: “I couldn’t help but try the combination of pear and black radish,” or even like this: “Stuffed passion fruit literally drives me crazy.” He must have gone a little crazy, abandoning the meat kitchen and falling in love with the vegetable one. And he charmed Paris with it to begin with, and then the whole world. His point is seasonality. Passar believes that the taste of fruits and vegetables should be enjoyed in accordance with the natural cycle. Therefore, he delicately reminds us what time is best to eat them. He cares about the composition — and in the margins in italics suggests which drinks will make the meal especially expressive. Cooking is his personal path to happiness and harmony, which Passard (both in the book and in every issue of Psychologies) invites the reader to follow.
Klever-Media-Group, 112 p..