Jean-Francois Piege
Jean-Francois Piege

Author: Jean-Francois Piege

Publisher: Rizzoli Publications

Published: 2015-03-17

Total Pages: 0

ISBN-13: 208020212X

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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. 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.

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

Author: Jean Francois Piege

Publisher: Rizzoli Publications

Published: 2008-09-30

Total Pages: 0

ISBN-13: 208030058X

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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.

Ritz Paris
Ritz Paris

Author: Michel Roth

Publisher: Flammarion

Published: 2018-09-18

Total Pages: 0

ISBN-13: 9782080203830

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"This celebration of the grand culinary tradition at the Ritz Paris features inspirational stories of three great men and is completed with sixty recipes. Today, having climbed the ranks at L'Espadon, Michel Roth is now at the helm of this Michelin two-starred restaurant. His menus pay tribute to the heritage of Escoffier, using his classical standard as the backdrop for outstanding contemporary cuisine. The spectacular, award-winning egg-shaped macaroni and truffles dish inspired by Escoffier appears among the sixty featured recipes. Superb photographs accompany each recipe, inviting the reader behind the scenes of this legendary culinary monument."--Provided by publisher.

Pierre Gagnaire
Pierre Gagnaire

Author: Jean-François Abert

Publisher: Harry N. Abrams

Published: 2007-11-01

Total Pages: 0

ISBN-13: 9781584796572

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Pierre Gagnaire is considered one of the most innovative and artistic chefs, renowned for his dazzling combinations of flavours, textures and ingredients. This book features reflections on Gagnaire's life and work, along with 40 of his favourite recipes.

L'atelier of Alain Ducasse
L'atelier of Alain Ducasse

Author: Bénédict Beaugé

Publisher: Wiley

Published: 2000

Total Pages: 0

ISBN-13: 9780471376736

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Alain Ducasse, the charismatic, innovative and demanding master chef, invites us to enter the prestigious world of French haute gastronomie. Brilliantly guided by the distinguished author, Jean–François Revel of the Académie Française, we follow this champion of the highest standards in food and its preparation as he creates new recipes, continues his constant search for the finest ingredients, and discovers new techniques and new domains in which to practice his art. Hervé Amiard′s photographs illustrate all four sections of the book, providing the backdrop to this fascinating journey. L′Atelier, where we witness the creative process and catch the spontaneous gestures and glances of the master chef and his pupils as they exercise their skills. Here too, we meet Alain Ducasse′s five star pupils: Franck Cerutti, Jean–Louis Nomicos, Jean–François Piège, Sylvain Portay and Alessandro Stratta. Products and Producers, in which Bénédict Beaugé visits Alain Ducasse′s suppliers and hears from the master chef why olives, asparagus, wheat, white Alba truffles, sea bass, turbot, lamb and Menton lemons are his favorite ingredients. Vegetables, where we learn why these products play such a crucial role in Alain Ducasse′s culinary vision. Recipes, where the master and his students create delicious, stylish dishes from the eight chosen ingredients. Ceaselessly striving to achieve perfection, Alain Ducasse offers the reader a magnificent lesson in gastronomy. For the first time, Alain Ducasse gives gourmets the opportunity to put themselves in the place of his brilliant pupils. A privilege to be enjoyed to the fullest! Alain Ducasse Famous from Paris to New York, from Turin to Tokyo, the renowned master chef is at the helm of two of France′s most prestigious restaurants: the Louis XV–Alain Ducasse in Monaco and the Restaurant Alain Ducasse in Paris. Both these temples of French gastronomy have achieved the exceptional honor of receiving three stars from the Michelin Guide. This accomplished gastronome has developed two contrasting and complementary culinary styles: relaxed, spontaneous Mediterranean cookery and the rigorously classic cuisine of the French capital.

M to M of M/M (Paris)
M to M of M/M (Paris)

Author: M/M (Paris)

Publisher: National Geographic Books

Published: 2022-10-18

Total Pages: 0

ISBN-13: 050002328X

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An in-depth monograph of M/M, one of Europe’s most inventive and distinguished graphic-design studios. Originally established in 1992 by Michaël Amzalag and Mathias Augustyniak as a graphic design studio, M/M (Paris) have since defied categorization, becoming one of the most radical creative practices of today through their influential work across the contemporary cultural sphere. By collaborating with fashion designers and brands such as Alexander McQueen, Loewe, Louis Vuitton, Miuccia Prada, Jonathan Anderson, Nicolas Ghesquiere and Yohji Yamamoto; musicians Björk, Étienne Daho, Kanye West, Lou Doillon, Madonna, and Vanessa Paradis; contemporary artists including François Curlet, Philippe Parreno, Pierre Huyghe, and Sarah Morris; and rethinking the iconic titles Interview magazine, Purple Fashion, and Vogue Paris, M/M have been building a visual atlas of the creative landscape since the early 1990s. In this illustrated A to Z, beginning and ending with the letter M, interviews with Michaël Amzalag and Mathias Augustyniak frame over 850 images of their projects. A series of conversations with rarely-heard luminaries – designers Peter Saville, Experimental Jetset, Cornel Windlin and Katsumi Asaba; fashion designers Miuccia Prada and Jonathan Anderson; artist Francesco Vezzoli; cinematographer Darius Khondji; chef Jean-François Piege; theatre director Arthur Nauzyciel, and curator Hans Ulrich Obrist – are interspersed, providing a thought-provoking insight into the minds of one of the world’s most distinctive creative duos. A foreword by Donatien Grau and an afterword by Éric Troncy bookend contributions by Emanuele Coccia, Jo-Ann Furniss, Alison M. Gingeras, Étienne Hervy, Emily King, Philippe Rouyer, and Akira Takamiya. Edited by Grace Johnston, volume two of M to M of M/M (Paris) completes the first volume of M/M’s monograph published in 2012, and now republished by Thames & Hudson.

Hungry for France
Hungry for France

Author: Alec Lobrano

Publisher: Rizzoli International Publications

Published: 2014

Total Pages: 273

ISBN-13: 0847842207

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A culinary tour of some of the most alluring inns, food producers, restaurants, and winemakers of France, with more than seventy-five recipes updating classic regional dishes. Every food lover's ultimate dream is to tour the countryside of France, stopping off at luxurious inns with world-class restaurants and sampling fresh produce from local markets. Imagine having as your guide a savvy bon vivant, someone who lives for the pleasures of the table and knows just where to ferret out all the delicacies in each town. This book delivers just that. Each chapter covers a different region, from Normandy to Provence, and includes recommendations for a handful of the area's most excellent, off-the-beaten-path restaurants, along with recipes. Uniting all of the places in the book is an embrace of the farm-to-table ethos that has swept France's new generation of chefs and fueled such movements as Le Fooding. The more than seventy-five recipes sprinkled throughout exemplify contemporary riffs on quintessential regional specialties. For instance, from Normandy, there is Curried Pork in Cider Sauce; from Provence, Tartare of Salt Cod with Sesame-Chickpea Puree; from the Rhone, Pink Praline Tart. Hungry for France will inspire you to transform your cooking at home as well as to plan the trip of a lifetime.

My Place At The Table
My Place At The Table

Author: Alexander Lobrano

Publisher: HarperCollins

Published: 2021-06-01

Total Pages: 259

ISBN-13: 1328585212

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In this debut memoir, a James Beard Award–winning writer, whose childhood idea of fine dining was Howard Johnson’s, tells how he became one of Paris’s most influential food critics Until Alec Lobrano landed a job in the glamorous Paris office of Women’s Wear Daily, his main experience of French cuisine was the occasional supermarket éclair. An interview with the owner of a renowned cheese shop for his first article nearly proves a disaster because he speaks no French. As he goes on to cover celebrities and couturiers and improves his mastery of the language, he gradually learns what it means to be truly French. He attends a cocktail party with Yves St. Laurent and has dinner with Giorgio Armani. Over a superb lunch, it’s his landlady who ultimately provides him with a lasting touchstone for how to judge food: “you must understand the intentions of the cook.” At the city’s brasseries and bistros, he discovers real French cooking. Through a series of vivid encounters with culinary figures from Paul Bocuse to Julia Child to Ruth Reichl, Lobrano hones his palate and finds his voice. Soon the timid boy from Connecticut is at the epicenter of the Parisian dining revolution and the restaurant critic of one of the largest newspapers in the France. A mouthwatering testament to the healing power of food, My Place at the Table is a moving coming-of-age story of how a gay man emerges from a wounding childhood, discovers himself, and finds love. Published here for the first time is Lobrano’s “little black book,” an insider’s guide to his thirty all-time-favorite Paris restaurants.

Modern Greek Cooking
Modern Greek Cooking

Author: Pano Karatassos

Publisher: Rizzoli Publications

Published: 2018-09-11

Total Pages: 242

ISBN-13: 0847861449

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Moving beyond familiar rustic, old-fashioned Greek fare are the delicious and unique offerings of premier chef, Pano Karatassos, tailored for the home cook. These 100 best-loved recipes served at Chef Pano’s award-winning Atlanta restaurant, Kyma, showcase his inspiration: paying homage to the flavors and traditions of Greece, and to the wealth of insight about Greek cooking passed down from his grandmother; his classical French training, and even a touch of his Southern roots. The 100 dishes are Chef Pano’s updated takes on Greek flavor combinations and ingredients. Meze include Spicy Red Pepper Feta Spread; Grilled Eggplant and Walnut Spread; Steamed Mussels with Feta Sauce; Braised Octopus with Pasta and Tomato Sauce; and Lamb Phyllo Spirals. Entrees showcase seafood in Braised Whole Fish with Tomatoes, Garlic, and Onions and Olive Oil–Poached Cod with Clams and Melted Leeks; as well as meat dishes such as Grilled Lamb Chops with Greek Fries. Manouri Cheese Panna Cotta, Semolina Custard and Blueberry Phyllo Pies, and Hazelnut Baklava Sundaes are among the desserts. Accompanying the dishes are approximately 60 full-color photographs by renowned food photographer Francesco Tonelli. Greek wine expert Sofia Perpera provides the wine pairings.