Jan
Struik Lifestyle (Verlag)
978-1-4323-1095-0 (ISBN)
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JAN, now a one-star Michelin restaurant, is proof that dreams can be lived and how a love for what you do can transform humble ingredients into a masterpiece. Each chapter captures the mood and inspiration of what is serve at JAN, and the collection of over 90 recipes covers everything from locally baked breads, amuse bouche and mouthwatering main course meat and fi sh dishes to what the chefs eat after a long night’s service in a hot kitchen.
South African-born Jan Hendrik van der Westhuizen was raised on a rural farm in the north of the country. After completing an Advanced Diploma in Culinary Arts in Stellenbosch he furthered his studies with a bachelor’s degree in Applied Design and Photography. He worked as a contributing food editor for ELLE magazine in South Africa and Paris before relocating to Nice to open his own restaurant called JAN. Since its humble beginnings in 2013, JAN has garnered a reputation as one of the top restaurants in the south of France. This is Jan Hendrik’s second book, which continues the journey first started in The French Affair, also published by Struik Lifestyle.
JAN; Boulangerie; Amuse-bouche; Marchand des quatre-saisons; Boucherie; Poissonnerie; Fromagerie; Pâtisserie; Mignardise; L’Equipe; Après minuit; Mise en place; Index
| Erscheinungsdatum | 29.07.2020 |
|---|---|
| Zusatzinfo | colour photographs |
| Sprache | englisch |
| Maße | 215 x 270 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 1-4323-1095-X / 143231095X |
| ISBN-13 | 978-1-4323-1095-0 / 9781432310950 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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