Atelier Crenn: Metamorphosis of TasteThe debut cookbook from the first female American chef to earn two Michelin stars. Atelier 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. Her first cookbook is a captivating treat for anyone who loves food. “Atelier Crenn perfectly captures the creativity, talent, and taste of Dominique Crenn.” —Daniel Boulud |
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Common terms and phrases
acetate sheet airtight container allow Atelier Crenn attached baking sheet blend blender boil bowl bring brown butter carrots chef chocolate closed coating combine container cooking thermometer cool cover cream dehydrator discard dish dough EQUIPMENT fine sea salt fine-mesh strainer flavor flour fresh garlic glucose grams granulated sugar heat hours before serving immersion incorporated INGREDIENTS juice keep kitchen layer least leaves lemon liquid medium medium heat medium pot milk minutes mixture mold mushroom onion optional ounces oven pear Peel pieces Place plate powder puree ready to serve recipe refrigerate remove resealable plastic freezer rice room temperature sea salt seal seconds side simmer skin slices sorbet speed spoon squeeze stirring Strain sugar syrup tablespoons taste teaspoon tomatoes towel Transfer tray turn vinegar warm whisk whole wrap xanthan gum
Bibliographic information
| Title | Atelier Crenn: Metamorphosis of Taste |
| Author | Dominique Crenn |
| Publisher | HMH, 2015 |
| ISBN | 054444468X, 9780544444683 |
| Length | 376 pages |
| Subjects | › › Cooking / Individual Chefs & Restaurants Cooking / Methods / Garnishing & Food Presentation Cooking / Methods / Professional |
| Export Citation | BiBTeX EndNote RefMan |