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Jean-François Piège
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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.
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.
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.
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.
Extent: 240 pp
Format: Hardback
Illustrations: Illustrated in colour throughout
Publication date: 2014-12-01
Size: 31.8 x 24.8 cm
ISBN: 9782080202123
About the Author
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.
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