A memoir and recipe collection from Dominique Crenn, the first female chef in the United States to earn at least two Michelin stars, this volume weaves together personal narrative and haute cuisine technique. Crenn draws on her French upbringing and her experience building Atelier Crenn, her San Francisco restaurant, to illuminate the philosophical and artistic sensibility behind her cooking. The book is aimed at serious cooks and culinary enthusiasts rather than beginners, reflecting a poetic, avant-garde approach to French-influenced contemporary cuisine.
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