Two Michelin-starred chef Jean-François Piège divulges more than 300 recipes from his exceptional restaurant, with suggestions for combining key ingredients into inventive menus.
Jean-François Piège holds two Michelin stars and is one of the
highest-profile chefs of his generation. After collaborating with
Alain Ducasse, he ran the restaurant Les Ambassadeurs at the
Crillon, and opened a brasserie in 2009, his eponymous restaurant
in 2010, and the Hôtel Thoumieux in 2011. His has published several
books including At the Crillon and at Home: Recipes by
Jean-François Piège (2008). He judged five seasons of the French
edition of Top Chef.
Stéphane de Bourgies's photographs have appeared in numerous
cookbooks.
"Billed as a master-level cookbook, this clothbound beauty is
definitely aimed at more ambitious home cooks . . . Inspired by the
unique dining experience at his eponymous restaursant, Piege
encourages mixing and matching the recipes to create original
menus. And with that same spirit of freedom, he wants his readers
to make his dishes their own, calling that an essential part of
cooking."
-TastingTable.com
"The cliche that you can't tell a book by its cover has never been
more true than in the case of this all-gray volume, whose cover
hides within some of the most stunning French cuisine of a
contemporary Michelin-starred master."
-JohnMariani.com
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