Jean-François Piège

Description

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 transforms into exquisite and highly creative dishes. This approach provided the inspiration for this master-level cookbook, in which 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 aniseed garnish, line-caught pollack, 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 lavish book from France’s culinary sensation Jean-François Piège is a perfect gift for professional and aspiring home cooks, as well as French culinary aficionados.

Détails

Auteur: Jean-François Piège

Editeur: Flammarion

Collection: PRATIQUE

Format: Relié

Presentation: Relié

Date de parution: 26 Novembre 2014

Nombre de pages: 240

Poids: 1000

Dimensions: 24,8 x 31,9 x 3,2

Prix publique: 60,00 €

Information complémentaires

Classification: Arts et Beaux livres > Beaux livres illustrés (histoire, nature, mode, transports...)

Code Classification: 3667 > 3710

EAN-13: 9782080202123