Awards
- Commended for IACP Crystal Whisk Award (Chefs/Restaurants) 2009
Overview
TA French gastronomic prodigy demonstrates the techniques behind his Michelin- quality masterpieces and unveils the secrets to his recipes intended for relaxed home entertaining. 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 world-wide. In this original book, Piège takes us behind closed doors to reveal the secrets of the Crillon's kitchen, and then invites us into his home where he shares an informal style of cooking that he dishes up to friends and family. The reader can sample from over 80 dishes-half are intricate recipes for special occasions, and the rest are simpler dishes for every day. So-scallops with white truffles, or simply served in salted butter? A complex raspberry gâteau or a traditional orange cake? The possibilities are endless and this beautiful volume offers a wealth of ideas for both amateur and seasoned chef.
Full Product Details
Author: Jean-François Piège ,
Mikanowski ,
Patrick Mikanowski
Publisher: Editions Flammarion
Imprint: Flammarion
Dimensions:
Width: 28.00cm
, Height: 2.60cm
, Length: 28.00cm
Weight: 1.820kg
ISBN: 9782080300584
ISBN 10: 208030058
Pages: 200
Publication Date: 01 September 2008
Audience:
General/trade
,
General
Format: Hardback
Publisher's Status: Out of Print
Availability: Awaiting stock
Reviews
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
I'm drawn to this book for its fresh presentation. ~ Southern Accents <br>,, . featuring 80-plus stunningly photographed dishes. ~ France Magazine <br> 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
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
Author Information
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.
