At the Crillon and at home
Subtitle: recipes by Jean-Francois Piege
By: by Jean-Francois Piege with Patrick Mikanowski ; photography by Grant Symon ; forewords by Alain Ducasse and Thomas Keller.
Contributors: Mikanowski, Patrick.; Symon, Grant.
Publisher: Flammarion; Thames & Hudson [distributor]
Published: 2008
Place of publication: Paris; London
Language: eng
Number of pages: 200
ISBN-13: 9782080300584
Subjects: Hôtel de Bullion (Paris, France); Cookery, French; Cookery -- France -- Paris