At the Crillon and at Home Receipes by Jean-Francois Piege: Recipes by Jean-François Piège - Rilegato

Piege, Jean Francois

Rilegato

ISBN 10: 208030058X ISBN 13: 9782080300584

Casa editrice: Flammarion, 2008

Riassunto

The Hotel Crillon is one of the most exceptional palace hotels in Paris, and its two-Michelin star restaurant Les Ambassadeurs is one of the best in France. Jean-François Piège is the dynamic young chef at the helm, serving up an elaborate cuisine—driven by products that are in season and at their best—that has forged his reputation worldwide. In this original book, Piège takes us behind closed doors to reveal the secrets of the Crillon’s kitchen, then invites us into his home where he shares his informal recipes that he dishes up to friends and family. This book contains over eighty recipes for both special occasions and simpler dishes for every day. This beautiful volume offers a wealth of ideas for both the amateur and seasoned chef.

Su questo libro

Recensione:

"I'm drawn to this book for its fresh presentation." ~Southern Accents

"...featuring 80-plus stunningly photographed dishes." ~France Magazine

"Jean-Francois Piege...takes us home with him to share in the more casual fare he dishes up to friends and family in his debut cookbook, At the Crillon and at Home. More than 80 recipes and 334 color illustrations may get you into the kitchen or just enhance your epicurean reveries." ~BookPage

L'autore:

Jean-François Piège became chef of Les Ambassadeurs in 2004 after several years at upscale restaurants including Alain Ducasse at the Plaza Athenée. Alain Ducasse is a star of French cuisine and the only chef in the world to hold three Michelin stars in three different countries. Thomas Keller is an award-winning American chef whose restaurants Per Se in New York and The French Laundry in California each hold 3 Michelin stars. Patrick Mikanowski, international food development and advertising consultant, and Grant Symon, photographer, collaborated to publish Uncooked, Vegetables by Forty Great French Chefs, and Egg.

Su questa edizione

• Editore: Flammarion
• Data di pubblicazione: 2008
• ISBN 10: 208030058X
• ISBN 13: 9782080300584
• Rilegatura: Copertina rigida
• Numero di pagine: 200