Jean-Francois Piege

Jean-Francois Piege

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作者: Jean-Francois 著 , Stephane De Bourgies 著

出版社: Rizzoli

出版时间: 2015-03

ISBN: 9782080202123

定价: 725.90

装帧: 精装

开本: 其他

纸张: 其他

页数: 240页

正文语种: 英语

分类: 外文古旧书>法文书>文学

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. 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 Hôtel Crillon, and opened a brasserie in 2009, his eponymous restaurant in 2010, and the Hôtel Thoumieux in 2011. He 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.,,,
内容简介:
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.
作者简介:
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 Hôtel Crillon, and opened a brasserie in 2009, his eponymous restaurant in 2010, and the Hôtel Thoumieux in 2011. He 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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