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Bringing together the styles and techniques of some of the most highly regarded chefs in North America, this book serves up a unique collection of menus. The recipes embrace the diverse and innovative talents of such exciting, renowned Relais & Chteaux chefs as Patrick O'Connell, Daniel Boulud, Thomas Keller and Jean-Georges Vongerichten , each of whom has been awarded Grand Chef status by Relais & Chteaux. From the technically challenging and groundbreaking to classic and traditional, the recipes featured all encourage the use of the freshest ingredients, locally sourced wherever possible. This is the second time that every chef within Relais & Chteaux in North America has collaborated to produce a cookbook, and with recipes for every level of ability, this book will bring hours of pleasure and achievement to all enthusiastic cooks, and hopefully awaken dormant talent in others.