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bryanzk's review against another edition
4.0
Really inspiring on making you think about nature and human
saidtheraina's review against another edition
3.0
How very French.
I mean, duh, it's a translated piece, and it's a French guy interviewing and observing a famous French chef who has a fancy restaurant in Paris. How much more French can you get?
The observer perspective is very on display here. Blain is in awe of his subject. He gushes about the food, shows intimidation at Passard's prestige, is duly impressed with everything. In some ways, this transparency was refreshing. Many profile pieces are written with a facade of objectivity, which will never be quite the truth about anything. At other times, I found myself rolling my eyes at the swooning.
The content itself is primarily in border-free panels with speech bubbles. Frequent, but not constant, color throughout. The recipes introduce the sections of comics (some of which illustrate the preparation of the recipe, some with additional content).
As someone who enjoys an insider perspective on industries, I enjoyed it. Not sure I'll ever make any of the recipes, tho. And I'm perpetually weary of books by, about, and centering pale-skinned people these days.
Read with other books on my newly created kitchencomics shelf.
I mean, duh, it's a translated piece, and it's a French guy interviewing and observing a famous French chef who has a fancy restaurant in Paris. How much more French can you get?
The observer perspective is very on display here. Blain is in awe of his subject. He gushes about the food, shows intimidation at Passard's prestige, is duly impressed with everything. In some ways, this transparency was refreshing. Many profile pieces are written with a facade of objectivity, which will never be quite the truth about anything. At other times, I found myself rolling my eyes at the swooning.
The content itself is primarily in border-free panels with speech bubbles. Frequent, but not constant, color throughout. The recipes introduce the sections of comics (some of which illustrate the preparation of the recipe, some with additional content).
As someone who enjoys an insider perspective on industries, I enjoyed it. Not sure I'll ever make any of the recipes, tho. And I'm perpetually weary of books by, about, and centering pale-skinned people these days.
Read with other books on my newly created kitchencomics shelf.
cook_memorial_public_library's review against another edition
3.0
In this nonfiction graphic novel, go behind the scenes of Alain Passard's L'Arpege Restaurant in Paris. See how meals are artfully prepared, hear about Passard's food philosophy, travel to the organic farms that supply his produce. Recipes included. Translated from French.
--Reviewed by Sonia
Check our catalog: http://encore.cooklib.org/iii/encore/search?formids=target&lang=eng&suite=def&reservedids=lang%2Csuite&submitmode=&submitname=&target=+In+the+Kitchen+with+Alain+Passard%3A+Inside+the+World+%28and+Mind%29+of+a+Master+Chef+&x=0&y=0
--Reviewed by Sonia
Check our catalog: http://encore.cooklib.org/iii/encore/search?formids=target&lang=eng&suite=def&reservedids=lang%2Csuite&submitmode=&submitname=&target=+In+the+Kitchen+with+Alain+Passard%3A+Inside+the+World+%28and+Mind%29+of+a+Master+Chef+&x=0&y=0
octavia_cade's review against another edition
informative
lighthearted
relaxing
fast-paced
3.0
This is a quick enjoyable read, and a type of graphic novel I haven't tried before - one that's a cookbook as much as it is cartoons. Blain spends time in Passard's kitchen, watching food being prepared, but he also spends extensive time with the gardeners who supply the produce used in those kitchens. And when I say produce, I mean mostly beets. Alright, that's an exaggeration, but Passard does love his beets... though I can't say that I blame him, because I love them too. Beets are yummy. I do like the emphasis on vegetables here, and the simplicity of the culinary approach. It's always a limited number of ingredients, treated respectfully, nothing overwrought.
I do miss photography, though. If there's one thing most modern cookbooks are very good at, it's that gorgeous imagery, and given how much emphasis Passard gives to colour in his food, I would have liked a better look at it, I think.
I do miss photography, though. If there's one thing most modern cookbooks are very good at, it's that gorgeous imagery, and given how much emphasis Passard gives to colour in his food, I would have liked a better look at it, I think.
chelseamartinez's review against another edition
2.0
The stars are for the part with the farmer Sylvain!
bookdingo's review against another edition
5.0
I stumbled upon this graphic novel while casually browsing our library's OverDrive selections, and good grief! I'm STARVING. Passard's descriptions of presenting food, tasting food, cooking it, and later in the book, all about growing it. This is THE book to help anyone develop a passion for the art of cuisine. What I love is Passard's scholastic passion towards using not only the freshest food, but growing it in the ideal environment. At one point, he explains to Blain that he had his gardeners plant turnip seeds in three separate farming locations so he could evaluate the turnips by look, raw taste, cooked taste, and blended taste and determine which location would yield the most flavorful and beautiful product. Absolutely fascinating stuff.
dundermifflin's review against another edition
3.0
Pages too busy. Medium not quite right or execution off.
readalot662f9's review against another edition
3.0
Pages too busy. Medium not quite right or execution off.
glitterandtwang's review
4.0
this is totally charming. i know next to nothing about gourmet food, but this book was a great introduction, and it's impossible not to be charmed by the author's adorable self-portraits of his reactions to alain's dishes.
bookhaven's review
2.0
Disappointing is all I can say. The illustrations were pretty lousy, and the author didn't seem to really go into the thinking behind why Alain Passard was such a popular cook, or how he got to that point. Could have done better.