a book
Cooking with the Seasons
Jean Louis Palladin · 1989 · 222 pages
Famous for his Washington restaurant, where he displays a breathtaking range of cuisine, Jean-Louis Palladin inspires food lovers everywhere to experiment, to learn, and to rejoice in the pleasures of the table. 120 full-color photos.
recommended by 1 person
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Éric Ripert
“In collaboration with photographer Fred Maroon, this book, much like my mentor Jean Louis himself, was way ahead of its time. Put side by side with cookbooks of today, it’s incomparable. It’s one of the cookbooks I cherish the most.”↗