Ritz Paris: Haute Cuisine

Author:   Michel Roth ,  Jean Francois Mesplede ,  Paul Bocuse ,  Grant Symon
Publisher:   Editions Flammarion
ISBN:  

9782080200792


Pages:   256
Publication Date:   03 October 2011
Replaced By:   9782080203830
Format:   Hardback
Availability:   In Print   Availability explained
Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock.

Our Price $158.40 Quantity:  
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Ritz Paris: Haute Cuisine


Overview

Full Product Details

Author:   Michel Roth ,  Jean Francois Mesplede ,  Paul Bocuse ,  Grant Symon
Publisher:   Editions Flammarion
Imprint:   Flammarion
Dimensions:   Width: 24.00cm , Height: 3.00cm , Length: 31.00cm
Weight:   1.970kg
ISBN:  

9782080200792


ISBN 10:   2080200798
Pages:   256
Publication Date:   03 October 2011
Audience:   General/trade ,  General
Replaced By:   9782080203830
Format:   Hardback
Publisher's Status:   Out of Print
Availability:   In Print   Availability explained
Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock.

Table of Contents

Reviews

The history of the storied dining room under the two founders and its current status under celebrated chef Michel Roth, is the subject of this tasteful tome. The book is also filled with gorgeous photography and sumptuous recipes from the Michelin-star establishment, such as chicken ballotines filled with foie gras and sweet-and-sour Mirabelle plums. Don't miss desserts like a Ritz-style vanilla mille-feuille. Luxe Crush Atlanta


The history of the storied dining room under the two founders and its current status under celebrated chef Michel Roth, is the subject of this tasteful tome. The book is also filled with gorgeous photography and sumptuous recipes from the Michelin-star establishment, such as chicken ballotines filled with foie gras and sweet-and-sour Mirabelle plums. Don't miss desserts like a Ritz-style vanilla mille-feuille. <i>Luxe Crush Atlanta</i>


Author Information

Michel Roth is one of the world’s most decorated chefs. He has been awarded the Prix Taittinger, the Prix Escoffier, Meilleur Ouvrier de France, the Bocuse d’Or, and two Michelin stars for the Ritz’s L’Espadon restaurant. Jean-Francois Mesplede is former director of the Michelin Guide to France. Paul Bocuse has held three Michelin stars since 1965. Grant Symon’s photographs have appeared in Uncooked (nominated for James Beard and IACP awards), Egg (winner of an IACP Design Award), and Vegetables by Forty Great French Chefs.

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