书目

Jean-Francois Piege

内容简介

TwoMichelin–starredchefJean-FrançoisPiègedivulgesmorethan300recipesfromhisexceptionalrestaurant，withsuggestionsforcombiningkeyingredientsintoinventivemenus.Visitorstoaward-winningchefJean-FrançoisPiège’sgastronomicrestaurant—themostsought-aftertableinParis—selectsinglekeyingredientsfromhisinnovativemenu，whichhetransformsintoexquisiteandhighlycreativedishes.Thisapproachprovidedtheinspirationforthismaster-levelcookbook，inwhichPiègepresentsmorethan300building-blockrecipesthatcanbecombinedincountlessvariations，inspiringthecreativecheftocomposeoriginalmenus.Recipesincludewhiteasparaguswithsmokedsalmonandhorseradishcream，peanutcrispwithaniseedgarnish，line-caughtpollack，blacktrufflescallops，spaghetticarbonara(inwhichtheproportionsofbaconandpastaareinverted)，beeforchickenwithmorelsauce，bergamotcustard，orcherrytartetatin.Featuringaclothbinding，threepaperstocks，five-colorprinting，andadetailedindex，thislavishbookfromFrance’sculinarysensationJean-FrançoisPiègeisaperfectgiftforprofessionalandaspiringhomecooks，aswellasFrenchculinaryaficionados.

作者简介

Jean-FrançoisPiègeholdstwoMichelinstarsandisoneofthehighest-profilechefsofhisgeneration.AftercollaboratingwithAlainDucasse,herantherestaurantLesAmbassadeursattheHôtelCrillon,andopenedabrasseriein2009,hiseponymousrestaurantin2010,andtheHôtelThoumieuxin2011.Hehaspublishedseveralbooks,includingAttheCrillonandatHome:RecipesbyJean-FrançoisPiège(2008).HejudgedfiveseasonsoftheFrencheditionofTopChef.StéphanedeBourgies’sphotographshaveappearedinnumerouscookbooks.,,,

—  END  —