9781837291090 - Odette: Terroir to table, Heart to plate (FOOD-COOK) de Boulud, Daniel; Crenn, Dominique; Royer, Julien (44 resultados)

Condición: New.

Hardback or Cased Book. Condición: New. Odette: Terroir to Table, Heart to Plate [A Cookbook]. Book.

HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Condición: New.

HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Condición: As New. Unread book in perfect condition.

Hardcover. Condición: new. Hardcover. Odette is chef Julien Royer s intimate and elegant tribute to the people, places, and philosophies that have shaped his culinary journey. As chef-owner of Odette in Singapore (named after his beloved grandmother and one of Asia s most lauded restaurants), Royer presents a cuisine defined by grace, clarity, and emotional resonance. His French technique is balanced with Asian accents and seasonality and he is known for his delicate, ingredientfocused cuisine and collaborative leadership.Each of the more than 80 dishes featured reflects Royer s signature lightness of touch and visual elegance, blending technical mastery with imagination. While ambitious, these recipes are presented with warmth and elegance, offering inspiration to both seasoned professionals andskilled home cooks. In addition to more than 80 recipes, the books offers insight into Royer s creative practice, one that is grounded in memory, emotion, and the pursuit of excellence.The book is a design object in its own right, making Odette an ideal gift for culinary aficionados and design-conscious collectors alike. An opening interlude creates space for reflection before the reader enters the heart of the book, echoing the quiet anticipation of diners before a meal. Photography captures more than finished plates it reveals process, intention, and the intimate choreography of the kitchen. Odette is ultimately a study in balance between past and present, softness and precision, emotion and control. From acclaimed chef Julien Royer, a celebration of heritage, seasonality, and terroir reflecting the spirit of Odette, Royers three-Michelin-starred restaurant at the National Gallery in Singapore Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardback. Condición: New. From acclaimed chef Julien Royer, a celebration of heritage, seasonality, and terroir reflecting the spirit of Odette, Royer's three-Michelin-starred restaurant at the National Gallery in Singapore 'This book invites us into Odette's intimate and generous universe, where every page conveys the magic that continues to inspire chefs around the world.' - Jorge Vallejo, chef and owner, Quintonil As chef-owner of Odette - one of Asia's most lauded restaurants, and a fixture on the World's 50 Best Restaurants list - Julien Royer balances French technique with Southeast Asian terroir to create a cuisine defined by grace, clarity, and emotional resonance. Named after Royer's beloved grandmother, Odette attracts guests from around the globe with its refreshing perspective on modern fine dining. Odette: Terroir to Table, Heart to Plate is an intimate, elegant tribute to the people, places, and philosophies that have shaped Royer's culinary journey. The book opens with a series of deeply personal essays exploring Royer's upbringing in rural France, the culinary influences that shaped him, and the values that guide his restaurant - from hospitality and mentorship to design and storytelling. Together, these narratives offer insight into a creative practice grounded in memory, emotion, and the pursuit of excellence. The second section of the book is devoted to over 80 recipes, arranged to reflect the rhythm of a meal at Odette - from playful starters to vegetables, fish and seafood, meat and poultry, and desserts. Iconic dishes such as Mushroom Tea with Sabayon, Rosemary-Smoked Organic Egg, Pigeon, Beetroot, Cherry, and Marukyo Uni appear here, accompanied by stunning images and essays sharing the inspiration behind each plate. The book itself is an exceptional design object, with a striking cover and a palette that echoes the restaurant's distinctive aesthetic. Photography throughout captures more than finished plates - it reveals process, intention, and the quiet choreography of the kitchen. Visually compelling and narratively rich, Odette: Terroir to Table, Heart to Plate is an essential record of one of the defining restaurants of our time and a portrait of a chef at the height of his career.

Condición: New.

Condición: New.

Condición: New.

hardcover. Condición: New.

Condición: new.

Hardcover. Condición: New.

hardcover. Condición: New. Special order direct from the distributor.

Condición: New.

Hardback. Condición: New. From acclaimed chef Julien Royer, a celebration of heritage, seasonality, and terroir reflecting the spirit of Odette, Royer's three-Michelin-starred restaurant at the National Gallery in Singapore 'This book invites us into Odette's intimate and generous universe, where every page conveys the magic that continues to inspire chefs around the world.' - Jorge Vallejo, chef and owner, Quintonil As chef-owner of Odette - one of Asia's most lauded restaurants, and a fixture on the World's 50 Best Restaurants list - Julien Royer balances French technique with Southeast Asian terroir to create a cuisine defined by grace, clarity, and emotional resonance. Named after Royer's beloved grandmother, Odette attracts guests from around the globe with its refreshing perspective on modern fine dining. Odette: Terroir to Table, Heart to Plate is an intimate, elegant tribute to the people, places, and philosophies that have shaped Royer's culinary journey. The book opens with a series of deeply personal essays exploring Royer's upbringing in rural France, the culinary influences that shaped him, and the values that guide his restaurant - from hospitality and mentorship to design and storytelling. Together, these narratives offer insight into a creative practice grounded in memory, emotion, and the pursuit of excellence. The second section of the book is devoted to over 80 recipes, arranged to reflect the rhythm of a meal at Odette - from playful starters to vegetables, fish and seafood, meat and poultry, and desserts. Iconic dishes such as Mushroom Tea with Sabayon, Rosemary-Smoked Organic Egg, Pigeon, Beetroot, Cherry, and Marukyo Uni appear here, accompanied by stunning images and essays sharing the inspiration behind each plate. The book itself is an exceptional design object, with a striking cover and a palette that echoes the restaurant's distinctive aesthetic. Photography throughout captures more than finished plates - it reveals process, intention, and the quiet choreography of the kitchen. Visually compelling and narratively rich, Odette: Terroir to Table, Heart to Plate is an essential record of one of the defining restaurants of our time and a portrait of a chef at the height of his career.

Condición: As New. Unread book in perfect condition.

Condición: NEW.

Rústica. Condición: New. Estado de la sobrecubierta: Nuevo. LIBRO.

Hardcover. Condición: Brand New. 272 pages. 8.38x1.13x11.38 inches. In Stock.

Brossura. Condición: new. London, 2026; paperback, pp. 272, cm 22,2x30,1. Libro.

Condición: New. From acclaimed chef Julien Royer, a celebration of heritage, seasonality, and terroir. . . *** Nota: Los envíos a España peninsular, Baleares y Canarias se realizan a través de mensajería urgente. No aceptamos pedidos con destino a Ceuta y Melilla.

Condición: Nuevo. FOOD-COOK -.

Hardcover. Condición: new. Hardcover. Odette is chef Julien Royer s intimate and elegant tribute to the people, places, and philosophies that have shaped his culinary journey. As chef-owner of Odette in Singapore (named after his beloved grandmother and one of Asia s most lauded restaurants), Royer presents a cuisine defined by grace, clarity, and emotional resonance. His French technique is balanced with Asian accents and seasonality and he is known for his delicate, ingredientfocused cuisine and collaborative leadership.Each of the more than 80 dishes featured reflects Royer s signature lightness of touch and visual elegance, blending technical mastery with imagination. While ambitious, these recipes are presented with warmth and elegance, offering inspiration to both seasoned professionals andskilled home cooks. In addition to more than 80 recipes, the books offers insight into Royer s creative practice, one that is grounded in memory, emotion, and the pursuit of excellence.The book is a design object in its own right, making Odette an ideal gift for culinary aficionados and design-conscious collectors alike. An opening interlude creates space for reflection before the reader enters the heart of the book, echoing the quiet anticipation of diners before a meal. Photography captures more than finished plates it reveals process, intention, and the intimate choreography of the kitchen. Odette is ultimately a study in balance between past and present, softness and precision, emotion and control. From acclaimed chef Julien Royer, a celebration of heritage, seasonality, and terroir reflecting the spirit of Odette, Royers three-Michelin-starred restaurant at the National Gallery in Singapore Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Buch. Condición: Neu. Neuware -From acclaimed chef Julien Royer, a celebration of heritage, seasonality, and terroir reflecting the spirit of Odette, Royer's three-Michelin-starred restaurant at the National Gallery in Singapore'This book invites us into Odette's intimate and generous universe, where every page conveys the magic that continues to inspire chefs around the world.' - Jorge Vallejo, chef and owner, QuintonilAs chef-owner of Odette - one of Asia's most lauded restaurants, and a fixture on the World's 50 Best Restaurants list - Julien Royer balances French technique with Southeast Asian terroir to create a cuisine defined by grace, clarity, and emotional resonance. Named after Royer's beloved grandmother, Odette attracts guests from around the globe with its refreshing perspective on modern fine dining.Odette: Terroir to Table, Heart to Plate is an intimate, elegant tribute to the people, places, and philosophies that have shaped Royer's culinary journey. The book opens with a series of deeply personal essays exploring Royer's upbringing in rural France, the culinary influences that shaped him, and the values that guide his restaurant - from hospitality and mentorship to design and storytelling. Together, these narratives offer insight into a creative practice grounded in memory, emotion, and the pursuit of excellence.The second section of the book is devoted to over 80 recipes, arranged to reflect the rhythm of a meal at Odette - from playful starters to vegetables, fish and seafood, meat and poultry, and desserts. Iconic dishes such as Mushroom Tea with Sabayon, Rosemary-Smoked Organic Egg, Pigeon, Beetroot, Cherry, and Marukyo Uni appear here, accompanied by stunning images and essays sharing the inspiration behind each plate.The book itself is an exceptional design object, with a striking cover and a palette that echoes the restaurant's distinctive aesthetic. Photography throughout captures more than finished plates - it reveals process, intention, and the quiet choreography of the kitchen.Visually compelling and narratively rich, Odette: Terroir to Table, Heart to Plate is an essential record of one of the defining restaurants of our time and a portrait of a chef at the height of his career. 272 pp. Englisch.

Buch. Condición: Neu. Neuware -From acclaimed chef Julien Royer, a celebration of heritage, seasonality, and terroir reflecting the spirit of Odette, Royer's three-Michelin-starred restaurant at the National Gallery in Singapore'This book invites us into Odette's intimate and generous universe, where every page conveys the magic that continues to inspire chefs around the world.' - Jorge Vallejo, chef and owner, QuintonilAs chef-owner of Odette - one of Asia's most lauded restaurants, and a fixture on the World's 50 Best Restaurants list - Julien Royer balances French technique with Southeast Asian terroir to create a cuisine defined by grace, clarity, and emotional resonance. Named after Royer's beloved grandmother, Odette attracts guests from around the globe with its refreshing perspective on modern fine dining.Odette: Terroir to Table, Heart to Plate is an intimate, elegant tribute to the people, places, and philosophies that have shaped Royer's culinary journey. The book opens with a series of deeply personal essays exploring Royer's upbringing in rural France, the culinary influences that shaped him, and the values that guide his restaurant - from hospitality and mentorship to design and storytelling. Together, these narratives offer insight into a creative practice grounded in memory, emotion, and the pursuit of excellence.The second section of the book is devoted to over 80 recipes, arranged to reflect the rhythm of a meal at Odette - from playful starters to vegetables, fish and seafood, meat and poultry, and desserts. Iconic dishes such as Mushroom Tea with Sabayon, Rosemary-Smoked Organic Egg, Pigeon, Beetroot, Cherry, and Marukyo Uni appear here, accompanied by stunning images and essays sharing the inspiration behind each plate.The book itself is an exceptional design object, with a striking cover and a palette that echoes the restaurant's distinctive aesthetic. Photography throughout captures more than finished plates - it reveals process, intention, and the quiet choreography of the kitchen.Visually compelling and narratively rich, Odette: Terroir to Table, Heart to Plate is an essential record of one of the defining restaurants of our time and a portrait of a chef at the height of his career. 272 pp. Englisch.

Condición: Nuevo. Odette terroir to table, heart to plate editado por Phaidon.

Buch. Condición: Neu. Neuware -From acclaimed chef Julien Royer, a celebration of heritage, seasonality, and terroir reflecting the spirit of Odette, Royer's three-Michelin-starred restaurant at the National Gallery in Singapore'This book invites us into Odette's intimate and generous universe, where every page conveys the magic that continues to inspire chefs around the world.' - Jorge Vallejo, chef and owner, QuintonilAs chef-owner of Odette - one of Asia's most lauded restaurants, and a fixture on the World's 50 Best Restaurants list - Julien Royer balances French technique with Southeast Asian terroir to create a cuisine defined by grace, clarity, and emotional resonance. Named after Royer's beloved grandmother, Odette attracts guests from around the globe with its refreshing perspective on modern fine dining.Odette: Terroir to Table, Heart to Plate is an intimate, elegant tribute to the people, places, and philosophies that have shaped Royer's culinary journey. The book opens with a series of deeply personal essays exploring Royer's upbringing in rural France, the culinary influences that shaped him, and the values that guide his restaurant - from hospitality and mentorship to design and storytelling. Together, these narratives offer insight into a creative practice grounded in memory, emotion, and the pursuit of excellence.The second section of the book is devoted to over 80 recipes, arranged to reflect the rhythm of a meal at Odette - from playful starters to vegetables, fish and seafood, meat and poultry, and desserts. Iconic dishes such as Mushroom Tea with Sabayon, Rosemary-Smoked Organic Egg, Pigeon, Beetroot, Cherry, and Marukyo Uni appear here, accompanied by stunning images and essays sharing the inspiration behind each plate.The book itself is an exceptional design object, with a striking cover and a palette that echoes the restaurant's distinctive aesthetic. Photography throughout captures more than finished plates - it reveals process, intention, and the quiet choreography of the kitchen.Visually compelling and narratively rich, Odette: Terroir to Table, Heart to Plate is an essential record of one of the defining restaurants of our time and a portrait of a chef at the height of his career.

Condición: new.