Authors: Jean Francois Piege, Patrick Mikanowski
Creators: Alain Ducasse, Thomas Keller, Grant Symon
Publisher: Flammarion
Category: Book

List Price: ~~$65.00~~
Buy New: $32.86
You Save: $32.14 (49%)

New (30) Used (5) from $32.86

Rating: 5.0 out of 5 stars

1 reviews
Sales Rank: 102959

Media: Hardcover
Number Of Items: 1
Pages: 200
Shipping Weight (lbs): 4
Dimensions (in): 11.3 x 11.3 x 1

ISBN: 208030058X
Dewey Decimal Number: 641
EAN: 9782080300584
ASIN: 208030058X

Publication Date: September 30, 2008
Availability: Usually ships in 1-2 business days

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Editorial Reviews:

Product Description
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-Francois Piege 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, Piege 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.

Customer Reviews:

5 out of 5 stars

Excellent, comprehensive volume full of creative cooking November 1, 2008
3 out of 3 found this review helpful

The first half of this book will undoubtedly excite professional cooks. The photography and the food are both dazzling. Many of the recipes cannot be replicated at some, mostly because of ingredient sourcing. However, it is a great way to glean ideas and simply marvel at real talent and technique. The second half is quite a bit more accessible, as they are recipes from Piege's home life. They are still far more difficult than Rachel Ray's schlock, but far tastier as well. For refined yet casual home cooking, these recipes are perfect. So in essence, this book has something for every serious cook, home or professional.