Description
Book SynopsisTwo Michelin-starred chef Jean-François Piège divulges more than 300 recipes from his exceptional restaurant, with suggestions for combining key ingredients into inventive menus. Visitors to award-winning chef Jean-François Piège’s gastronomic restaurant—the most-sought after table in Paris—select single key ingredients from his innovative menu, which he presents in exquisite and highly-creative dishes. Similarly, in this master-level cookbook, Piège presents more than 300 building-block recipes that can be combined in countless variations, inspiring the creative chef to compose original menus.
Recipes include white asparagus with smoked salmon and horseradish cream, peanut crisp with an aniseed, line-caught Pollock, black truffle scallops, spaghetti carbonara (in which the proportions of bacon and pasta are inverted), beef or chicken with morel sauce, bergamot custard, or cherry tarte tatin.
Featuring a cloth binding, three paper stocks, five-color printing, and a detailed index, this fine book from France’s culinary sensation Jean-François Piège is a perfect gift for professional and aspiring home cooks, as well as French culinary fanatics.
Trade Review"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."
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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."
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JohnMariani.com
