Cote Crillon Cote Maison
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.
about these authors.
You can contact the Frommers at:
This Article is Copyright © 1995 - 2012 by Harvey and Myrna Frommer. All rights