Pierre Gagnaire is a considered one of the finest chefs in the world. He was at the forefront of the fusion movement, blasting through established conventions of classic French cooking by introducing jarring juxtapositions of flavours, tastes, textures and ingredients. He is the owner of the eponymous Pierre Gagnaire in Paris and Head Chef of Sketch in London, two restaurants that in 2005 were ranked in the top 20 in the world by the industry magazine "Restaurant". And in 2006, the magazine ranked Gagnaire as the third best chef in the world.This memoir/cookbook is a delightful tour of his life and recipes as a cook since 1966, from his first very simple recipe, a potatoes gratin, to the last, a flower-shaped haddock. Beautifully illustrated, the book is a testament to Gagnaire`s ever-expanding palate as an expert chef who considers himself a beginner, and that his most amazing recipe is yet to come.

Perhaps the “Original Revolutionary” in new age techniques, Pierre Gagnaire has been making waves in he world of Haute Cuisine for more than 30 years. Two of his restaurants have received 3 Michelin Stars, the highest honor a chef can receive. This book basically spans the 40 year career of this great chef. Organized cronologically, “Reinventing French Cuisine” has 40 recipes drawn from different periods of Chef Gagnaire’s illustrious career. This book is not so much a cook book as it is a window into the making of a legendary Chef.