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Veyrat, Marc. L'Encyclopédie culinaire du XXIe siècle, coffret de 3 volumes.

 3 vols. Illus. throughout with color photographs. Cloth, jackets, slipcase. First Edition. [Paris: Philéas Fogg, 2003].

Marc Veyrat has been a leader in combining seasonal, foraged ingredients with molecular gastronomy, to create a French cuisine that is unique to him. Rather than using butter, flour, eggs, oil, or cream, he cooks with uses roots, mountain plants, mountain herbs, and wild flowers harvested in the French Alps. Veyrat is considered by some to be the best chef in the world. He obtained a total of nine Michelin stars. He is also  the first cook to get the perfect grade of 20/20 in the Gault-Millau guide, for each of his two first restaurants. Fading to slipcase, else fine. 




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