At the Crillon and at Home: Recipes by Jean-Francois Piege

Author: Jean Francois Piege , Patrick Mikanowski
ISBN: 208030058X
Manufacturer: Flammarion
Customer Rating:

, based on 1 reviews

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Editorial Review:

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 worldwide. In this original book, Piège 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:

Excellent, comprehensive volume full of creative cooking

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.

2008-11-01