Atelier Crenn: Metamorphosis of Taste


Super Savings Item! Save 40% on the Atelier Crenn: Metamorphosis of Taste by Houghton Mifflin Harcourt at SADC Network. MPN: illustrations. Hurry! Limited time offer. Offer valid only while supplies last. The debut cookbook from the first female chef in America to earn two Michelin starsAtelier Crenn is the debut cookbook of Dominique Crenn, the first female chef in America to be awarded two Michelin stars—and arguably the greatest female chef in the country. This gorgeous book traces Crenn’s rise from her childhood in France to her unprecedented success with her own restaurant, Atelier Crenn, in San Francisco. Crenn’s food is centered around organic, sustainable ingredients with an unusual


Atelier Crenn: Metamorphosis of Taste by Houghton Mifflin Harcourt
4.8 out of 5 stars with 37 reviews
Condition: New
Availability: In Stock
$50.00
$30.20
You Save: 40%


Quantity:  

 


Product Description & Reviews

The debut cookbook from the first female chef in America to earn two Michelin starsAtelier Crenn is the debut cookbook of Dominique Crenn, the first female chef in America to be awarded two Michelin stars—and arguably the greatest female chef in the country. This gorgeous book traces Crenn’s rise from her childhood in France to her unprecedented success with her own restaurant, Atelier Crenn, in San Francisco. Crenn’s food is centered around organic, sustainable ingredients with an unusual, inventive, and always stunning presentation. To put it simply, Crenn’s dishes are works of art. Her recipes reflect her poetic nature with evocative names like “A Walk in the Forest,” “Birth,” and “The Sea.” Even the dishes that sound familiar, like Fish and Chips, or Broccoli and Beef Tartare, challenge the expected with their surprising components and her signature creative plating. This impressive and beautiful cookbook by a chef who is often the only woman to be mentioned in the same breath with other culinary giants is bound to captivate the food world.

Features & Highlights

  • Houghton Mifflin

Additional Information

Brand:
Houghton Mifflin Harcourt
Manufacturer:
Houghton Mifflin Harcourt
Category:
Professional Cooking
MPN:
illustrations
Release Date:
2015-11-03
EAN:
9780544444676
ISBN:
0544444671
Edition:
y First printing
Part Number:
illustrations
Genre:
COOKING
Author:
Array
Publisher:
Houghton Mifflin Harcourt
Publication Date:
2015-11-03
Binding:
Hardcover
Item Weight:
4.1 pounds
Item Size:
1.26 x 11 x 9 inches
Package Weight:
4.1 pounds
Package Size:
9.3 x 1.2 x 11.1 inches

 


Have questions about this item (illustrations), or would like to inquire about a custom or bulk order?


If you have any questions about this product by Houghton Mifflin Harcourt, contact us by completing and submitting the form below. If you are looking for a specif part number, please include it with your message.

First Name:
Last Name:
Email Address:
Your Message:

Related Best Sellers


mpn: 2697545, ean: 9781579653514, isbn: 9781579653514,
A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking ...

ean: 9780470900277, isbn: 047090027X,
The culinary bible that first codified French cuisine—now in an updated English translation with Forewords from Chefs Heston Blumenthal and Tim RyanWhen Georges Auguste Escoffier published the first edition of Le Guide Culinaire in 1903, it instant...

ean: 9781633938717, isbn: 1633938719,
''The first-ever comprehensive and authentic exploration of originality in contemporary cuisine. A Wealth of Insight is a true world atlas of creativity and innovation of the 21st century kitchen.''--From the Foreword by Chef Ferran Adrià of elBulli...

mpn: 9780470421352, ean: 9780470421352, isbn: 9780470421352,
The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. We have completely reorganized this book to reflect the way that people cook in the kitc...