In the Oven and on the Grill

The new book by Valérie Druet and Pierre-Louis Viehl will make your oven work hard! 80 recipes – tender golden chicken, juicy red meat, melt-in-your-mouth potatoes, all kinds of seafood, and even original desserts made from baked fruits – plus a luxurious assortment of marinades and sauces. After all, you can roast almost anything in the oven. Do you think true grilled chicken can only be cooked by professionals and only in a special oven? Not at all! A little attention and skill – and overall, it’s simple and accessible. Want advice from Valérie? Baste or brush with marinade, turn regularly, and baste again, don’t forget to let the finished dish "rest" a bit and... enjoy! This duo has been together for over 15 years. Valérie Druet, a professional chef, worked in high-end establishments, and she met Pierre-Louis Viehl at a restaurant in a large Parisian photo and film studio, where she cooked for shooting crews, models, and designers… And Pierre-Louis photographed fashion accessories. Both were very interested in the genre of food photography – that’s how they found each other. Since then, they have published 90 recipe books, several films, and numerous articles in gastronomic publications and advertising materials.