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My Kitchen Alphabet: Restaurant Bon Bon (Dutch, English and French Edition)
Christophe Hardiquest
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Description for My Kitchen Alphabet: Restaurant Bon Bon (Dutch, English and French Edition)
Hardcover. Chef Christophe Hardiquest presents his own culinary alphabet, linking each letter to a flavour, ingredient or keyword from his own kitchen or culinary philosophy. Num Pages: 160 pages, 80 colour. BIC Classification: WBB. Category: (G) General (US: Trade). Dimension: 251 x 339 x 18. Weight in Grams: 1640.
Christophe Hardiquest, chef of Restaurant Bon-Bon in Brussels, earned his second Michelin star earlier this year. Culinary guide Gault Millau awards him a top ranking too: with a score of 19 out of 20. Restaurant Bon-Bon is in the top 5 of the best culinary addresses in Belgium. With the alphabet as a guide, Hardiquest presents his favourite products. He talks about his passion, his drive, inspiration and his entourage. Twenty letters stand for his most cherished ingredients, products that characterise his kitchen and around which the chef works out his exquisite signature dishes. Forty gourmet creations give the reader ... Read more
Christophe Hardiquest, chef of Restaurant Bon-Bon in Brussels, earned his second Michelin star earlier this year. Culinary guide Gault Millau awards him a top ranking too: with a score of 19 out of 20. Restaurant Bon-Bon is in the top 5 of the best culinary addresses in Belgium. With the alphabet as a guide, Hardiquest presents his favourite products. He talks about his passion, his drive, inspiration and his entourage. Twenty letters stand for his most cherished ingredients, products that characterise his kitchen and around which the chef works out his exquisite signature dishes. Forty gourmet creations give the reader ... Read more
Product Details
Publisher
Stichting Kunstboak (Acc)
Format
Hardback
Publication date
2015
Condition
New
Weight
1645g
Number of Pages
160
Place of Publication
Oostkamp, Belgium
ISBN
9789058564924
SKU
V9789058564924
Shipping Time
Usually ships in 4 to 8 working days
Ref
99-2
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