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Ma Gastronomie [Hardcover]

By Fernand Point, Frank Kulla (Translator) & Shannon Kulla (Translator)
Our Price $ 34.00  
Retail Value $ 40.00  
You Save $ 6.00  (15%)  
Item Number 442817  
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Item Specifications...

Pages   239
Est. Packaging Dimensions:   Length: 1" Width: 7.5" Height: 9.5"
Weight:   1.98 lbs.
Binding  Hardcover
Release Date   Oct 30, 2008
Publisher   Overlook/Rookery Hardcover
ISBN  1585679615  
EAN  9781585679614  

Availability  2 units.
Availability accurate as of Oct 21, 2016 09:18.
Usually ships within one to two business days from Momence, IL.
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Item 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, Franois 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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Product Categories
1Books > Subjects > Cooking, Food & Wine > General   [7182  similar products]
2Books > Subjects > Cooking, Food & Wine > Regional & International > European > French   [104  similar products]

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Reviews - What do our customers think?
Ma Gatronmome  Nov 25, 2008
I had heard of the book by way of an intereview I saw of Chef Thomas Keller with Charlie Rose. My son, a big fan of Keller's, I felt, would enjoy it. I got it, read it, and then passed it on to my son who REALLY enjoyed it and was rather amazed by it.

It gives a nice insight into the gastronomy which may no longer exist but can still be aspired to by a few.
Amazing  Nov 23, 2008
I was thrilled to see Chef Point's book in print again. As a culinary instructor, it's a great reference for culinary history, technique and inspiration for classical technique.
notes from a powerhouse  Jan 15, 2007
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  Nov 29, 2006
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  Jun 25, 2004
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


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