Atelier Crenn: The Transformative Power of Taste with Dominique Crenn and Karen Leibowitz

Bolo ThiamBolo Thiam: Quality is fabulous and the inside look’s catching and inspiring. This work is full with love, care and respect for mother nature and translated into cuisine.
Thank you to the author for sharing this wonderful piece of work.

United Kingdom on Dec 27, 2023

La Plancha Cholo Chef Max: We all need a woman’s touch and if you’re a really good Chef, she has definitely got it

United States on Jul 31, 2023

dayjay: 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.

United States on Feb 23, 2023

Craig B.: 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

United States on Jan 22, 2023

J. owen: 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.

United States on Aug 18, 2019

balazs nemeth: Ganz Super, und wirklich Toll, Super Buch !

Ich kann nur veiter empfehlen diese Buch !

nicht nur für foodies !

Germany on Jul 26, 2018

tae won park: good

Canada on Apr 21, 2018

Súper Yayis: 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.

Mexico on Mar 13, 2017

Marcos Doemer: It's a book about textures and plating. Good for those into hydrocolloids and fermentation (everything is fermented with sake kasu), and starting chefs. Not for home equipment and budget. However, the plating is the only original thing about this book. Chef Crenn seems to see cooking as (visual) art and the culmination of it is the plating. She apparently starts a dish idea with the visualization of its plating and then she looks for the ingredients and textures accordingly, or she takes one ingredient and then visualize its presentation and look for the garnish. If it tastes? I suppose yes, although I will not try and see in my kitchen. Some dishes seem to be rather a random association of ingredients and textures aiming a visual effect. The useful part of the book would take a few pages. The rest is pure bull**** on the egotrip of the author, associating absolutely everything with her childhood. Her babble edges French chauvinism (chauvinism being a French invention to make my point). That topped with all that poetic masturbation on the essence of the dish and the ingredient bla bla. Not a very relevant book.

France on Jan 12, 2017

REC Anon: 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.

United States on Dec 01, 2015