Octaphilosophy: The Eight Elements of Restaurant Andre by Phaidon, Hardback Cookbook
With over 1,500 titles in print, Phaidon has long been the premier global producer of books focused on the creative arts. Headquartered in London and New York, the publisher collaborates with the world's most influential artists, chefs, writers and thinkers to produce innovative books on art, photography, design, architecture, fashion, food and travel.
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, purity, terroir, south, artisan and uniqueness.
Octaphilosophy, explores one year in his restaurant. Including snacks, mains and sweets over each season, and the stories and processes behind each dish, Chiang will share his unique approach to food combining the technical precision of Asian gastronomy with the Western 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.
"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
Dimensions: 29 x 22cm
Content: 304 pages & 150 Colour illustrations
Author: Andre Chiang, Phaidon