Pierre Gagnaire: Reflections on Culinary Artistry (Pierre Gagnaire) yams It’s a book of simple

It’s a book of simple yet sophisticated baking

the inverse square law

and possibly cancer-fighting properties

Stephen reintroduces familiar favourites

Pierre Gagnaire: Reflections on Culinary Artistry (Pierre Gagnaire) yams It’s a book of simplePierre Gagnaire grew up on the outskirts of the industrial city of Saint tienne a gastronomic wasteland in central France. And so the soon to be legendary French chef found himself free of culinary ties, thus free to choose and mix ingredients as he pleased and free to disregard traditions, but always driven by logic and good taste. Since he opened his first restaurant in 1980, Gagnaire has become famous for the architectural nature of his dishes