At the Crillon and at Home: Recipes by Jean-François Piège: Recipes by Jean-Francois Piege Hardcover – 1 Sep 2008
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"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
-...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
About the Author
Jean-Francois Piege became chef of Les Ambassadeurs in 2004 after several years at upscale restaurants including Alain Ducasse at the Plaza Athenee. 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.
Top customer reviews
A small part concerns a more homely cooking tha J.F Piege enjoys with his family.
Stunning Photos, lots of inspirationnal elements.
Just Love it.
Most helpful customer reviews on Amazon.com
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