OP: Eric Briffard Le Cinq

$195 · Offered by Kitchen Arts & Letters · No longer available

ACC Editions, Suffolk, England, 2016. Hardcover. Very Good. Food writer and journalist Chihiro Masui and photographer Richard Haughton have made a career of collaborating on some of the most visually captivating professional cookbooks we see come through the door at Kitchen Arts and Letters. This 2012 monograph from the peak of chef Éric Briffard’s six year stint at Le Cinq, the restaurant in Paris hotel Four Seasons George V, is one of the duo’s earliest but a remarkable example of their ability to capture the thrill and vibrance of a perfectly executed plate of food. Briffard (1961– )—who once worked under Joël Robuchon, his influence unmistakable here—organizes his menu by season with strong emphasis on produce. Spring offers a dish of Provencal asparagus spears with gnocchi and fresh almonds. Summer is represented by steamed cod adorned with apricot and a sunlike dehydrated squash blossom, mounted with burrata and black olive. Earthy cèpes cooked in fig leaves and finished with cured duck shavings capture the flavors of autumn. And smoked salmon ravioli, served over a watercress veloute and topped with caviar, offer the warming and festive quality of the winter months. We’re pleased to offer the English language edition, which was repackaged and resized (now 8” x 10.5”) from the original, larger format French edition. Attractively designed with silver stained edges. This copy could be described as Fine other than a bumped upper fore corner, which affects both the case and

• Binding: Hardcover

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