Atelier Crenn: Metamorphosis of Taste Hardcover – Illustrated, November 3, 2015

This cookbook in homage to Atelier Crane and many of their most famous dishes are listed and detailed. The photos are beautiful and add to the level of precision to the restaurant.

Can’t wait to taste this for my wife and I have dinner reservations and cannot wait to see it all up close and in person..! Bravo

The book is perfect just as I've heard her restaurant is, and yet, the criticisms in other reviews are spot on. But that doesn't mean its not a perfect book, it just means that you need to know what you're getting in to. The recipes are complicated, the ingredients are occasionally near impossible to find (sodium hexmetaphosphate?), and there are so many alternative techniques (oven v. dehydrator v. ?) given that you are overwhelmed by the print on the pages. But stop. Take a deep breath. And now look again. Each recipe contains a well-written explanation of how to make the dish work. It is not a dish you're going to add to your family meatloaf, but it is something that you would do to impress your friends, and yes, it will stretch your abilities. But, Crenn walks you through the steps clearly and with the internet you can find any ingredient no matter how unpronounceable.I do think this book is best fit into the collection of a chef or a collector of amazing restaurant cookbooks, but for avid home cooks, you'll enjoy it as well. Do the "Look Inside" thing and decide for yourself, but it is a perfect book.

This is one of the few chef books to not dumb down their cooking for the reader. It is a difficult, descriptive and inspirational book. Each recipe has 8-10 pages of description with equipment alternatives when possible. The food photographs are nice but they are artistically idealized and obviously do not represent their plating. I'm sure they had fun working natural forms, wood etc into the food sculpture but I'd would have preferred a more literal depiction of their assembly process.Micheal Bras and his concepts of Gargouillou, the plate as a garden, are her main creative inspiration. Respect and beauty are the keynotes to her process. This book is meant for the very serious cook or someone who's enjoyed Atelier Crenn and would like an inside perspective.

My daughter is in culinary school. When I saw the book I thought she might like it. When it arrived it looked interesting so I read it first before passing it to her. Quick, enjoyable read with a nice writing style.

What a magical evening for my family off foodies and former chef. From the moment we stepped in the door it was like stepping into someone's home not a restaurant. The wait staff were all courteous, professional and knowledgable. As we were led through many courses of beautiful, tasty creations the staff willingly answered our questions about ingredients and preparation. The chef Dominique Crenn was present and graciously visited all her guests. Since that wonderful experience I went to Petit Crenn her less expensive bistro - once again great food and a great staff. Go Dominique!

I'm a owner of an small restaurant in the Dominican Republic. This is the first book I found with very explicit recipe description to use modern ingredients and methods to cook. Modernist cooking is not easy for us, experimenting with new ingredients is sometimes to expensive and to complicated if you working alone or with one or two helper in your kitchen. Love this book and if you are in same situation as I recommend buy the book. It's worth every penny.

Perhaps this book is intended for other chefs. For their admiration, or perhaps it’s written for Crenn’s own vanity. It’s not for home chefs. I have the equipment and most ingredients, but I’ll never make a single one of these recipes. Carrot jerky and basil vines will have to come out other kitchens. Ridiculous!

good

Me gustó, porque Dominique Crenn nos comparte muy humildemente su historia personal en el mundo de los restaurantes, la gastronomía, un concurso de tv, hasta llegar a la realización de su proyecto actual el Atelier Crenn, además de compartirnos su singular manera de comunicarnos la naturaleza viva de sus creaciones a través de la poesía, fotografías increíbles, recetas metódicamente explicadas, con lujo de detalles, libro con materiales de alta calidad, altamente recomendable para expertos y profesionales de la cocina, y lo mejor de todo que se encuentra a un precio inigualable, una auténtica ganga, este libro hace poco más de un mes estaba a $850, ahora es cuando comprarlo.

O melhor livro de gastronomia! É um livro de arte!Amei! É bem explicado, as ditos são lindas, as receitas detalhadas!

It is a great recipe book very chic, great recipes for the modern chef.

Très beau, créatif, surtout pour cuisinier expérimenté. Une belle vision de la cuisine.