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At the Crillon and at home / recipes by Jean-François Piège, [Patrick Mikanowski ; photography by Grant Symon ; forewords by Alain Ducasse and Thomas Keller].
At the Crillon and at home Book Book
1 of 1 copy available at Vancouver Community College.
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Grand livre de cuisine : Alain Ducasse's culinary encyclopedia / [written with the collaboration of Jean-François Piège [et al.] ; translation by Paul Evensen].
Grand livre de cuisine : Alain Ducasse's culinary encyclopedia Book Book
1 of 1 copy available at Vancouver Community College.
Associated Courses: Culinary Arts (CULI)
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