Regarded as one of the most consistent and imaginative chefs working in Paris today, Jean-François Piège oversees several restaurants, most notably Le Grand Restaurant, for which he has earned two Michelin stars.
This 1000+ page volume is Piège’s take on French home cooking, presented with a professional’s rigorous attention to technique, an affection for tradition, and full awareness of how the genre has evolved. The recipes are arranged alphabetically by chief ingredient or type of dish (glaçes & sorbets are followed shortly after by grenouille), with regional specialties called out.
Most of the dishes are handsomely photographed, displaying a touch more flair than the average home cook might bring to a weeknight dinner, but no more formally than one might expect in a good neighborhood bistro.
Hardcover. Color photographs. 1086 pages. In French.