Ma Gastronomie
Since its first publication in France in 1969, Fernand Point’s Ma Gastronomie has taken its place
among the true classics of French gastronomy, alongside works of Carême, Lucien Tendret, and
Escoffier. This essential volume is as celebrated for Point’s wise, witty, and provocative views
on food as for his remarkable, inventive recipes—over 200 of them—carefully compiled from his
handwritten notes.
An undisputed creative genius of French gastronomy and founder of the legendary La Pyramide restaurant, halfway between Paris and the Riviera, Fernand Point revolutionized French cuisine—purified it, simplified it—building on its traditions and creating his own versions of the great classical dishes. His peers called him Le Roi and during his reign over French cuisine there were few important world celebrities and no serious gourmet who didn’t make the journey to dine at La Pyramide. His celebrated disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world’s greatest French chefs, and his devotées include internationally acclaimed chefs Thomas Keller and Charlie Trotter. As one of his three-star disciples, François Bise, said, “Point was an artist. It’s difficult to say enough about him.” In that spirit, it is not unfounded to assert that no cookbook collection is truly complete without a copy of Ma Gastronomie.
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An undisputed creative genius of French gastronomy and founder of the legendary La Pyramide restaurant, halfway between Paris and the Riviera, Fernand Point revolutionized French cuisine—purified it, simplified it—building on its traditions and creating his own versions of the great classical dishes. His peers called him Le Roi and during his reign over French cuisine there were few important world celebrities and no serious gourmet who didn’t make the journey to dine at La Pyramide. His celebrated disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world’s greatest French chefs, and his devotées include internationally acclaimed chefs Thomas Keller and Charlie Trotter. As one of his three-star disciples, François Bise, said, “Point was an artist. It’s difficult to say enough about him.” In that spirit, it is not unfounded to assert that no cookbook collection is truly complete without a copy of Ma Gastronomie.
Ma Gastronomie
Since its first publication in France in 1969, Fernand Point’s Ma Gastronomie has taken its place
among the true classics of French gastronomy, alongside works of Carême, Lucien Tendret, and
Escoffier. This essential volume is as celebrated for Point’s wise, witty, and provocative views
on food as for his remarkable, inventive recipes—over 200 of them—carefully compiled from his
handwritten notes.
An undisputed creative genius of French gastronomy and founder of the legendary La Pyramide restaurant, halfway between Paris and the Riviera, Fernand Point revolutionized French cuisine—purified it, simplified it—building on its traditions and creating his own versions of the great classical dishes. His peers called him Le Roi and during his reign over French cuisine there were few important world celebrities and no serious gourmet who didn’t make the journey to dine at La Pyramide. His celebrated disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world’s greatest French chefs, and his devotées include internationally acclaimed chefs Thomas Keller and Charlie Trotter. As one of his three-star disciples, François Bise, said, “Point was an artist. It’s difficult to say enough about him.” In that spirit, it is not unfounded to assert that no cookbook collection is truly complete without a copy of Ma Gastronomie.
An undisputed creative genius of French gastronomy and founder of the legendary La Pyramide restaurant, halfway between Paris and the Riviera, Fernand Point revolutionized French cuisine—purified it, simplified it—building on its traditions and creating his own versions of the great classical dishes. His peers called him Le Roi and during his reign over French cuisine there were few important world celebrities and no serious gourmet who didn’t make the journey to dine at La Pyramide. His celebrated disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world’s greatest French chefs, and his devotées include internationally acclaimed chefs Thomas Keller and Charlie Trotter. As one of his three-star disciples, François Bise, said, “Point was an artist. It’s difficult to say enough about him.” In that spirit, it is not unfounded to assert that no cookbook collection is truly complete without a copy of Ma Gastronomie.
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Ma Gastronomie
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Ma Gastronomie
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Product Details
| ISBN-13: | 9781585679614 |
|---|---|
| Publisher: | The Overlook Press |
| Publication date: | 10/30/2008 |
| Pages: | 240 |
| Product dimensions: | 7.62(w) x 9.40(h) x 0.93(d) |
| Age Range: | 18 Years |
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