L’Art de Guy Martin (book)

This post is also available in: Français (French)

The Art of Guy Martin (book) Minerva Publisher. 2009. Paperback, 636 pages in French. 15.50 lbs. Color illustrations. Like new.

The Art of Guy Martin is currently the most expensive of all contemporary cookbooks! Numbered in a limited edition of 3,000 copies (note to collectors), the book is presented in a slipcase with a white tablecloth from the “Grand Véfour” and accompanied by a pair of Christofle silver chopsticks. When a Japanese art and fashion photographer invests in and appropriates the world of a great chef, the result is a “concept” book, with special cutting methods for certain pages (folded by hand), layout work combining high-tech and traditional techniques with some old-fashioned writing, and dishes presented from beautiful visual angles. Guy Martin has compiled 63 recipes, alternating childhood memories with the restaurant’s menu, where the flavors of the Orient and Asia are also very present. Tuna and vegetables, wasabi-seasoned avocado and young leek salad; Chestnut broth, crisp pear, cardamom emulsion; Foie gras with tangy chanterelles and beetroot; Penne with caviar, crab and vegetables, minestrone salad and green jus; Breaded sole fillets with chanterelles, celery, and dates, with a sweet spice jus; Coconut and cardamom semolina, delicate fennel jelly and fresh fruit; Small buckwheat flour shortbreads, jasmine ganache, chocolate and coffee ice cream; Spiced pineapple, green tea jus, and yogurt infused with Sichuan pepper.

Guy Martin, born on February 3, 1957 in Lille, is one of the most important chefs, currently head chef of the Grand Véfour in Paris.

If you prefer to pay in euros, =before= you start ordering, you must click on the word “Français” in orange, under the main photo above, which will redirect you to the same description in French and payment in Euros.