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"   Le Cinq, the new cookbook from Chef Eric Briffard, is as close as you can get to Hotel George V&amp;#039;s acclaimed, two-Michelin-star restaurant of the same name without reserving a table a month in advance and flying to Paris\u2014though this gorgeous collection may inspire you to do just that.  Executive chef at Le Cinq since 2008, Briffard is known for his technical mastery and his combination of classical French preparations with unexpected flavors from Japan, where he worked for several years. In this culinary manifesto, which is organized by season, Briffard breaks down recipes (including his secret techniques) for Le Cinq-inspired dishes like duckling with kumquat, baby octopus tempura with edible flowers, and game pie glazed with honey and autumn fruit. Few plates are complete without a sprinkle of caviar or a touch of foie gras. Recreating the dishes from Le Cinq&amp;#039;s cookbook ($60, ACC Distribution) is a challenge for anyone without serious culinary chops, but even those of us who don&amp;#039;t stock our pantries with ingredients like ewe&amp;#039;s curd cheese or centrifuged green asparagus juice can delight in the detailed accounts of meals at Le Cinq by author and food critic Chihiro Masui, which introduce each section. Add on photographer Richard Haughton&amp;#039;s masterful close-ups, and this might just be the one book that inspires a home cook to find his or her inner chef de haute cuisine. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.townandcountrymag.com/leisure/dining/a1865/le-cinq-cookbook-eric-briffard/>