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BOOKS > Atelier Crenn

Atelier Crenn
Cooking Library > Award Collection > Chefs • Food Writers • Restaurants
Atelier Crenn
저자/역자Dominique Crenn with Karen Leibowitz ; Photographs by Ed Anderson
출판사Houghton Mifflin Harcourt
연도2015
#푸드_라이터 #어워드_컬렉션_셰프 #푸드_라이터_레스토랑 #레스토랑 #플레이팅 #유명_셰프 #어워드_컬렉션
Cooking Library 2F
서가위치

현대카드 코멘트

창의력과 뛰어난 플레이팅으로 유명한 Dominique Crenn은 미국에서 여성 최초로 미슐랭 2스타를 받은 유명 셰프다. Crenn은 자신의 레스토랑 아틀리에 크렌(Atelier Crenn)에서 지속 가능한 방식으로 재배한 유기농 식자재를 사용해 기발한 반전이 돋보이는 즉흥 예술적 요리를 선보인다. 이 책은 '숲속의 산책과 탄생'처럼 시적인 이름을 가진 요리부터 피시 앤드 칩스처럼 익숙한 요리, 그리고 Crenn이 자신의 독특한 시각으로 재구성한 요리 등 다양한 레시피를 담고 있다.

목차

Acknowledgments

Foreword

Introduction

A Day in the Life of Atelier Cream

How to Use This Book

About Our Recipes

ORIGIN

Kir Breton

PLANT

Le Jardin

Carrot and Aloe

Carrot Jerky with Orange Peel

White Chocolate Salsify

Tomato

Onion Soup

Graings and Seeds

A Walk in the Forest

Salad

SEA

Oyster Wheatgrass Coconut

Fish and Chips

Sea Urchin with Licorice

Abalone

Shima Aji with White Beets and Turnip Leaf Tempura

The Sea

Squid with Lardo

Crab with Sunchoke

Lobster Bisque

LAND

Birth

Broccoli and Beef Tartare

Beef Carpaccio

Foie Gras with Winter Nuances

Pintade

Winter Squab

Summer Squab

DREAM

Seckel Pear (Winter)

Honey (Spring)

The Sea (Summer)

Spiced Brioche (Autumn)

Mango-Douglas Fir Pâtes de Fruits

Cedar Macarons

Bonbons (with Mocha Filling or Praline Bourbon Filling)

CRAFT

Crème Fraîche Épaisse

Cultured Butter

Yogurt with Ground Nuts

Fromage Blanc with Honeycomb

Onion Broth

Mushroom Broth

Rutabaga-Grapefruit Broth

Tomato Consommé

Dashi

Lobster Stock

Poultry Consommé

Ham Broth

Stabilizer Syrup

Buckwheat Flatbread

Pumpernickel

Brioche

Pâte Fermentée

Pain de Seigle (Rye Bread)

Pain au Son (Spelt Bread)

CONCLUSION

Sustenance and Sustainability

Index

Acknowledgments

Foreword

Introduction

A Day in the Life of Atelier Cream

How to Use This Book

About Our Recipes

ORIGIN

Kir Breton

PLANT

Le Jardin

Carrot and Aloe

Carrot Jerky with Orange Peel

White Chocolate Salsify

Tomato

Onion Soup

Graings and Seeds

A Walk in the Forest

Salad

SEA

Oyster Wheatgrass Coconut

Fish and Chips

Sea Urchin with Licorice

Abalone

Shima Aji with White Beets and Turnip Leaf Tempura

The Sea

Squid with Lardo

Crab with Sunchoke

Lobster Bisque

LAND

Birth

Broccoli and Beef Tartare

Beef Carpaccio

Foie Gras with Winter Nuances

Pintade

Winter Squab

Summer Squab

DREAM

Seckel Pear (Winter)

Honey (Spring)

The Sea (Summer)

Spiced Brioche (Autumn)

Mango-Douglas Fir Pâtes de Fruits

Cedar Macarons

Bonbons (with Mocha Filling or Praline Bourbon Filling)

CRAFT

Crème Fraîche Épaisse

Cultured Butter

Yogurt with Ground Nuts

Fromage Blanc with Honeycomb

Onion Broth

Mushroom Broth

Rutabaga-Grapefruit Broth

Tomato Consommé

Dashi

Lobster Stock

Poultry Consommé

Ham Broth

Stabilizer Syrup

Buckwheat Flatbread

Pumpernickel

Brioche

Pâte Fermentée

Pain de Seigle (Rye Bread)

Pain au Son (Spelt Bread)

CONCLUSION

Sustenance and Sustainability

Index

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