Glenat, 2012. Hardcover. Near Fine in Very Good Plus jacket. First printing.
This beautifully photographed large-format book from the venerable restaurant in Paris, which has held onto three Michelin stars for 35 years, is one our most frequently requested—and most difficult to supply—out-of-print books.
At first glance, the recipes seem to be firmly rooted in a cuisine of the past, in large part because the presentation is so elegantly refined. But a few moments spent browsing uncover an energetic, contemporary imagination at work.
Consider duck foie gras in a five-pepper crust with black cherry “acidic bonbons;” sweetbreads with asparagus, parsley, and citrus sabayon; three-apple tarte with almond crème and Sichuan pepper emulsion.Available in French only; it was never translated. Copies are scarce and demand is high! And for the first time since the book stopped being printed, we have cleared our waitlist and are able to offer a first printing publicly. It is a handsomely produced book with a black and gold foil dust jacket, which are not often seen in such great shape as this. The book block and case are Near Fine, save for a small, pencil tip-sized ding to the front, which impacts the jacket and front board. The fore corners are lightly bumped, and the jacket shows very slight shelfwear. Stunning and inspiring.