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At the Crillon and at Home: Recipes by Jean-Francois Piege Hardcover – September 30, 2008

4.8 out of 5 stars 5 customer reviews

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My Halal Kitchen: Global Recipes, Cooking Tips, and Lifestyle Inspiration by Yvonne Maffei
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Explore this bestselling cookbook filled with more than 100 diverse, popular, international recipes made with halal foods or halal substitutes along with tips on how to source them. Learn more
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Editorial Reviews

Review

"I'm drawn to this book for its fresh presentation." ~Southern Accents

"...featuring 80-plus stunningly photographed dishes." ~France Magazine

"Jean-Francois Piege...takes us home with him to share in the more casual fare he dishes up to friends and family in his debut cookbook, At the Crillon and at Home. More than 80 recipes and 334 color illustrations may get you into the kitchen or just enhance your epicurean reveries." ~BookPage

About the Author

Jean-François Piège became chef of Les Ambassadeurs in 2004 after several years at upscale restaurants including Alain Ducasse at the Plaza Athenée. Alain Ducasse is a star of French cuisine and the only chef in the world to hold three Michelin stars in three different countries. Thomas Keller is an award-winning American chef whose restaurants Per Se in New York and The French Laundry in California each hold 3 Michelin stars. Patrick Mikanowski, international food development and advertising consultant, and Grant Symon, photographer, collaborated to publish Uncooked, Vegetables by Forty Great French Chefs, and Egg.
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Product Details

  • Hardcover: 200 pages
  • Publisher: Flammarion (September 30, 2008)
  • Language: English
  • ISBN-10: 208030058X
  • ISBN-13: 978-2080300584
  • Product Dimensions: 11.4 x 1 x 11.3 inches
  • Shipping Weight: 4 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #1,440,135 in Books (See Top 100 in Books)

Customer Reviews

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Top Customer Reviews

By Corey Burdick on November 1, 2008
Format: Hardcover
The first half of this book will undoubtedly excite professional cooks. The photography and the food are both dazzling. Many of the recipes cannot be replicated at some, mostly because of ingredient sourcing. However, it is a great way to glean ideas and simply marvel at real talent and technique. The second half is quite a bit more accessible, as they are recipes from Piege's home life. They are still far more difficult than Rachel Ray's schlock, but far tastier as well. For refined yet casual home cooking, these recipes are perfect. So in essence, this book has something for every serious cook, home or professional.
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Format: Hardcover Verified Purchase
I had the esteemed pleasure of dining at "Le Ambassadeurs" in 2006 and I came away with the most memorable dining experiences of my life to date. I also came away with the picture of me posing with chef Piege as well as a signed menu which I cherish (and a receipt for a $500 lunch for four) This book is absolutely amazing, fully engaging with beautiful photography and unique and refreshing food styling which really showcases Chef Piege's style and obvious talent. The first half of the book is Piege's food as you would find it at Le Ambassadeurs to the T (I had the sweetbreads, asparagus with crawfish and shelless egg, and the vacherin which blew me away when it was first presented to me) The second half is a more approachable style meant to be prepared at home (although what American home, I'm not sure. Obvoulsly "home" in this case is somewhere on Rue Respail in Paris) even here the pictures and styling are fantastic and the creativity Piege displays even for home cooking is spectacular and still smacks of his Michelin star training. Unique techniques like cooking dried penne like a risotto so it absorbs much more flavor while still retaining that all important "al dente" (also saves on energy since you don't have to bring a big pot of water to boil) and a recipe for homemade canned tuna and eggs cocotte cooked in glass "le parfait" dishes. Flavor pairings too, even in the home section flourish with the kind of sensibilty only a chef of Jean-Francois' talent can only conjure up, like carrot juice and mustard sauce for brill fillets and a take on Carbonara using lobster and tomato.Read more ›
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Format: Hardcover
If you enjoy the challenge of cooking from the French Laundry Cookbook, then this book is for you. Stocks are created for specific dishes, unique techniques and beautiful plating are used (no molecular gastronomy). The photography is perfect. Please do yourself a favor and add this to your collection. If you thought French cooking was not up to current cooking trends then you are very very wrong. This chef is over the top with fresh new ideas.

Enjoy!
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Format: Hardcover Verified Purchase
This is not your standard home cooks book. It has beautiful photography with some vague recipes - something that requires some technical skill and knowledge in order to perform. It offers great plating techniques for the serious chef, superb techniques typically used in modern France, and great classic and new flavors. I love this book, it is a serious addition to the library I have of cookbooks and stays on my "frequented" shelf for inspiration.
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Format: Hardcover Verified Purchase
Wonderful book! Beautiful pictures! The recipes are a little too sophisticated for me but a fun book for my collection.
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