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Octaphilosophy: The Eight Elements of Restaurant André, by André Chiang, Lotta Jorgensen
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The culinary philosophy of premiere chef Andr� Chiang, whose Restaurant Andr� is in the top 50 world's best restaurants list.
Headed up by chef-owner Andr� Chiang, Restaurant Andr�'s menu centres around his 'Octaphilosophy' taking into account Chiang's eight elements of gastronomy: salt, texture, memory, purity, terroir, south, artisan and uniqueness.
Octaphilosophy, explores one year in his restaurant. Including snacks, mains and sweets over each season, and the stories and processes behind each dish, Chiang will share his unique approach to food combining the technical precision of Asian gastronomy with the Western culinary preference for produce, producers and seasonality.
This volume includes 150 recipes, 95 full dishes, 22 fermented juices and 33 basic recipes.
Heavily illustrated with photos of the working kitchen, and the final results, Octaphilosophy will be one of the first cookbooks to capture the emerging gastronomic scene in Asia and its leading proponent.
- Sales Rank: #132069 in Books
- Published on: 2016-04-27
- Original language: English
- Number of items: 1
- Dimensions: 11.75" h x 1.25" w x 7.75" l, .0 pounds
- Binding: Hardcover
- 304 pages
Review
"Stunning... a book about inspiration, a book about challenging your creative process" —Stockpot
"Chiang expounds on the creative approach used in his self-named Singapore restaurant, combining French produce with Asian precision" —Centurion
"This season's most beautiful restaurant cookbook" —Eater
"With so many irresistible recipes to choose from, we're in our element."—Wallpaper
"For those who worship at the temple of high gastronomy."—The Caterer
About the Author
Andr� Chiang was born in Taiwan and moved from Japan to France at age 15. He worked in several Michelin-starred restaurants there, training under Pierre Gagnaire, Jo�l Robuchon and Alain Ducasse. In 2010, he moved to Singapore to open his 30-seat Restaurant Andr�, which is on the World's 50 Best list. In Singapore he also is invested in the restaurants Burnt Ends and Bincho, RAW in Taipei, and Porte 12 in Paris.
Lotta J�rgensen wrote the narrative text in Octaphilosophy with Andr� Chiang. She is co-founder of creative gastro-brand consultants Fool Agency and co-editor-in-chief of award-winning gastronomic magazine Fool, with her husband, photographer Per-Anders J�rgensen. Lotta is also an art director specialising in magazine design and brand identity.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Five Stars
By Yvonne Leszinski
Love it.
0 of 0 people found the following review helpful.
Five Stars
By Amazon Customer
Amazing!
0 of 0 people found the following review helpful.
Good luck! That being said
By Peter Nowakoski
Yet another finicky cheffy book that just isn't particularly relevant for anyone-- young culinarians should be developing either developing their own sensibilities (not copying others), established chefs won't find much here, and home cooks? Good luck!
That being said, this book is just catching my ire for a trend that Phaidon in particular has embraced. Terrible.
Look out for my new food truck specializing in locavore nordic-asian fusion tacos all using ingredients and methods that are a few years out of date.
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