|
| Ma Gastronomie | 
 enlarge | Author: Fernand Point
Creator: Thomas Keller
Publisher: Overlook/Rookery Hardcover
Category: Book
List Price: $40.00
Buy New: $25.03
You Save: $14.97 (37%)
New (30) Used (5) from $25.03
Avg. Customer Rating:  4 reviews
Sales Rank: 6090
Media: Hardcover
Number Of Items: 1
Pages: 240
Shipping Weight (lbs): 2
Dimensions (in): 9.4 x 7.4 x 1.1
ISBN: 1585679615
Dewey Decimal Number: 641
EAN: 9781585679614
ASIN: 1585679615
Publication Date: October 30, 2008 (New: Last 30 Days)
Availability: Usually ships in 1-2 business days
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
|
| Also Available In:
|
| Similar Items:
|
| Editorial Reviews:
Product Description
Since its first publication in France in 1969, Ma Gastronomie has taken its place among the classics of French gastronomy. This essential volume is as celebrated for Fernand 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, Point revolutionized French cuisine, building on its traditions and creating his own versions of the great classical dishes. His peers called him Le Roi, and during his reign there were few celebrities and no serious gourmet who didn't make the journey to dine at La Pyramide. His disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world's greatest French chefs. As one of his three-star students, Francois 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.
|
| Customer Reviews:
 notes from a powerhouse January 15, 2007
3 out of 7 found this review helpful
written in an earlier time, this book is an amazing time capsule and portrait of a man who was known as the thomas keller of his day. the size and lack of bulk almost make the impression of cook book as coloring book, but the depth of thought in the recipes and personal illustrations in the book make up for it. a celebrity chefs celebrity chef, his knowledge echoes through the years to teach lessons to all cooks.
Not a cookbook, but a reminiscence November 29, 2006
6 out of 6 found this review helpful
This book might best be described as a keepsake of the
famous restaurant La Pyramide. Created in Vienne by
Fernand Point, it was the home school of Paul Bocuse,
Georges Perrier, the Troisgros brothers and a whole
generation of French chefs. It wouln't be an
exaggeration to say that nouvelle cuisine began here.
What we have in this book is a collection of aphorisms
from Point himself, a biography, photographs, menus,
sketches and finally some recipes. The recipes are not
intended for beginners-they are notes from one chef to
another about how something is done. If you don't know
your beurre noisette from a sole in the pan, you won't
learn it here.
No matter, this is a chance to find out what you don't
know and to think about what's worth knowing. Think of
it as culinary inspiration.
--Lynn Hoffman, author of THE NEW SHORT COURSE IN WINE and
the forthcoming novel bang BANG from Kunati Books.
 Point - The Father of Modern French Cuisine June 25, 2004
18 out of 18 found this review helpful
If you are looking for loads of pretty pictures and precise recipes this book is probably not for you. But if you have an interest in the true origins of modern French cuisine, herein lie the recipes and the history of one of the most influential chefs of the 20th century. From a small town eighteen miles south of Lyon, he gained three Michelin stars for his restaurant la Pyramide and trained the next generation of French culinary stars, including Paul Bocuse, Alain Chapel, Louis Outhier and Jean and Pierre Troisgros. It's a great book but the recipes are more notes on how to proceed, based on an assumption that that the reader will have the level of culinary proficiency required to execute them. They are transitional showing the movement from traditional French cuisine with it's foundation of roux based sauces into simpler builds using tapioca, arrowroot or creme fraiche reductions. And of course what we all now think of as the recent discovery of organic, fresh and seasonal products, was in fact the basis for his culinary mastery as far back as 1920. I am on my second copy, having worn out the first which I bought new in 1974. If you can find a copy - get it!Patrick McDonnell - Culinary Director, FoodArts Magazine
The REAL Chef of all time April 5, 2000
32 out of 33 found this review helpful
Fernand Point was the greatest chef of all time. This is especially evident when one considers that his apprentices included Paul Bocuse and Jean Banchet. Point was so driven a cuisinier that he literally died in his kitchen, of a heart attack. During the German occupation of France, rather than serve the German officers, he politely closed his restaurant, one of few to do so. A master of simplicity, it was he who started the lightening of the heavy classical style, while never compromising essential flavors; in fact, he made the essential flavors come through like they never had before! He embodied all the familiar notions one has of an old-school French chef: Tyrant, drinker, and an absolute fanatic for detail and precision. This book is a must for anyone who is, or takes his or her self as a serious gastronome. An absolute must.
|
|
|
| |
