We're Updating Our Shopping Cart.
Buy From Your Favorite Online Retailer.
QBookshop Worldwide

Le Livre Blanc

Le Livre Blanc
Format: Slipcased, 240 Pages
ISBN: 9781909342118
Publisher: Jacqui Small LLP
Illustrations: 100
Size: 9 x 11
Weight: 0.25 lb.
Published: Sep. 1, 2013
Price: $60.00
Buy from an Online Retailer
Le Livre Blanc is a cookbook that reinvents cuisine. Anne-Sophie Pic has taken the long-established culinary traditions of her family and her country, and re-imagined them through a contemporary and exhilarating approach to texture, form and flavor.

The book includes 50 recipes that, like those of another culinary inventor, Heston Blumenthal, both inspire and amaze. From foams and emulsions, to working with sous-vide and siphons, the recipes transform the everyday, and the not-so-everyday, into the extraordinary.

Throughout the book Pic delivers insights into her creative process, including the interplay of imagination and memory in creating dishes, and the associations between flavours and textures that make her cooking unique.
Anne-Sophie Pic comes from a long line of illustrious chefs and began her career in the kitchen in 1997. Today she is the only woman in France with three Michelin stars. Her restaurants include Maison Pic in Valence, Bistrot le 7; Scook, a cooking school for amateurs and professionals alike and the twostar Beau Rivage Palace in Lausanne. Her most recent venture, La Dame de Pic, opened in Paris in 2012.
"Here's the first look at French chef Anne-Sophie Pic's Le Livre Blanc. Pic runs the three-Michelin star Maison Pic in Valence, which was founded by her great-grandmother Sophie in 1889 and has seen four generations of Pics at its stoves. This is her first cookbook in English, and she goes all out for it: the book, as one might guess from the title, is white, inside and out. The laser cut slipcover slides off to reveal more white inside, with many of the pages largely blank. (Because Pic's "unstoppable creativity hasn't yet finished filling blank pages.") The first half of the book is photography; the second is recipes. It is simple and it is stark and stunning. According to the brief introduction, the whiteness of the book evokes Pic's cooking, chef's whites and "can be read as a manifesto of femininity." It would be nice to get through a writeup of this book without bringing up the fact that Pic is a woman (in the grand scheme of grand restaurants, who cares?) but the subject seems unavoidable when so few of her peers are choosing to produce restaurant books of this quality. In fact, the singularity of the book almost explains the starkness: there's no room for frivolity, just serious recipes and serious food porn. The book has both in great quantities." - Eater.com
"Let’s face it—when most of us think about cooking, we don’t imagine filling a bowl of frothy green tea broth with artfully arranged boiled leeks, marinated anchovies, and wafer-thin coins of caviar-topped melba toast. Most readers will never cook from this title, but browsing its visually breathtaking contents, they will understand why Pic, the fourth female chef ever to win three Michelin stars, deserves her reputation. Some haute cuisine cookbooks have explicit instructions; this one does not. The recipes at the back of the book assume considerable knowledge and skill. VERDICT Highly recommended for professional collections and aspirational cooks interested in elegant plating and presentation." - Library Journal
Submit Your Review


February 24,2014
Chef Anne-Sophie Pic, chef and author of Le Livre Blanc, is featured in the March 2014 U.S. issue of VOGUE Magazine. Learn More.
August 15,2013
The food blog at T: The New York Times Style Magazine has called Le Livre Blanc by Anne-Sophie Pic "as much an art book as a practical guide" to cooking. As only the fourth woman in history to be awarded three Michelin stars, Anne-Sophie Pic is routinely described as the best female chef in the world. Her first cookbook in English for Jacqui Small takes the long-established culinary traditions of her family and her country, and re-imagined them through a contemporary and exhilarating approach to texture, form and flavor. Learn More.