Karen Torosyan: Secrets Et Techniques D'un Cuisinier Orfevre
Chihiro Masui & Richard Haughton
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Karen Torosyan is chef of the Michelin-starred restaurant Bozar in Brussels. While most chefs pride themselves on technical expertise, Torosyan is renowned for his intricately detailed creations with crust: so much so that he was proclaimed world champion of pâté-croûte in 2015. "Cuisinier orfevre" is a goldsmith chef, an accolade bestowed on him for his precision.
This handsome book offers a mix of savory and sweet creations accompanied by highly detailed recipes and—in many cases—demonstration photography that illustrates just how he produces his often labyrinthine decorations. But unlike some kinds of competition-oriented books where display is the sole purpose of the chef's work, these are dishes that are meant to be eaten very soon after they offer their visual delights. There's an elegant little tartine of fromage blanc and radish sandwiched between discs formed from bread crumbs; a beef carbonade encased in a delicate shell; and an array of dramatic works en croûte that seem quite contemporary.
Full of head-turning presentations as well as strong instruction.
Hardcover. Color photographs throughout. In French.