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Cote Crillon Cote Maison

Book Review

There are cook books and there are cook books and there is "Cote Crillon Cote Maison" by Jean-Francois Piege (50 euro, 192 pages, Editions Flammarion).
Featuring 250 photos of key techniques in cooking, 82 pictures of dishes, with informational and clear text by  Jean-Francois Piege, Chef of the Ambassadeurs, the restaurant of the Hotel de Crillon, one of the leading chefs of the Ducasse generation - "Cote Crillon Cote Maison" is a book for anyone interested in the art and science of fine food. There are 300 recipes  - - amazing in their inventiveness and clarity.
We had the good fortune to partake of Jean-Francois Piege's cooking magic during a stay at Hotel de Crillon. Now we have the good fortune to have his amazing book in a special place on our bookshelf.

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About the Authors:  Myrna Katz Frommer and Harvey Frommer are a wife and husband team who successfully bridge the worlds of popular culture and traditional scholarship. Co-authors of the critically acclaimed interactive oral histories It Happened in the Catskills, It Happened in Brooklyn, Growing Up Jewish in America, It Happened on Broadway, It Happened in Manhattan, It Happened in Miami. They teach what they practice as professors at Dartmouth College.

They are also travel writers who specialize in luxury properties and fine dining as well as cultural history and Jewish history and heritage in the United States, Europe, and the Caribbean. More about these authors.

You can contact the Frommers at: 

Email: myrna.frommer@Dartmouth.EDU
Email: harvey.frommer@Dartmouth.EDU

This Article is Copyright 1995 - 2012 by Harvey and Myrna Frommer.  All rights reserved worldwide.

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