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Octaphilosophy

The Eight Elements of Restaurant André


The culinary philosophy of premiere chef André Chiang, whose Restaurant André is in the top 50 world's best restaurants list and is number 5 in Asia's best restaurants.


André Chiang and Lotta Jörgensen


Editions:

Price: USD$59.95

The culinary philosophy of premiere chef André Chiang, whose Restaurant André is in the top 50 world's best restaurants list.

Headed up by chef-owner André Chiang, Restaurant André's menu centres around his 'Octaphilosophy' taking into account Chiang's eight elements of gastronomy: salt, texture, memory, pure, terroir, south, artisan and unique.

Octaphilosophy, explores 365 days in his restaurant. Including dramatic snacks, precisely crafted dishes and meticulous sweets over each season, and documented the stories and processes behind each dish, Chiang will share his unique approach to food combining the technical precision of Asian gastronomy with the French culinary preference for produce, producers and seasonality.

Heavily illustrated with photos of the working kitchen, and the final results, Octaphilosophy will be one of the first cookbooks to capture the emerging gastronomic scene in Asia and its leading proponent.



SPECIFICATIONS:

Format: Hardback
Size: 290 x 214 mm (11 3/8 x 8 3/8 in)
Pages: 304 pp
Illustrations: 150 illustrations
ISBN: 9780714871158

André Chiang was born in Taiwan and moved from Japan to France at age 15. He worked in several Michelin-starred restaurants there, training under Pierre Gagnaire, Joël Robuchon and Alain Ducasse. In 2010, he moved to Singapore to open his 30-seat Restaurant André, which is on the World's 50 Best list. In Singapore he also is invested in the restaurants Burnt Ends and Bincho, RAW in Taipei, and Porte 12 in Paris.

Lotta Jörgensen wrote the narrative text in Octaphilosophy with André Chiang. She is co-founder of creative gastro-brand consultants Fool Agency and co-editor-in-chief of award-winning gastronomic magazine Fool, with her husband, photographer Per-Anders Jörgensen. Lotta is also an art director specialising in magazine design and brand identity.

"Chiang expounds on the creative approach used in his self-named Singapore restaurant, combining French produce with Asian precision."—Centurion

"This season's most beautiful restaurant cookbook." —Eater

"With so many irresistible recipes to choose from, we’re in our element." —Wallpaper

"Chiang expounds on the creative approach used in his self-named Singapore restaurant, combining French produce with Asian precision."—Centurion

"This season's most beautiful restaurant cookbook." —Eater

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