Items related to Ma Gastronomie
Synopsis
First published in 1969, this landmark of French cuisine is back in print with an all-new edition featuring more than 200 of Point's remarkable, inventive recipes. 50 photos, 25 in color.
"synopsis" may belong to another edition of this title.
Review
'My favourite cookbook: Ma Gastronomie by Fernand Point, who was considered the father of modern French cuisine. From his restaurant 'La Pyramide' in Vienne, he gained three Michelin stars and trained a generation of French master chefs. He created the term 'nouvelle cuisine', which means simply lighter cuisine' Marco Pierre White.
'Fernand Point, a man of my time and also way ahead. Someone I would have loved to have lunch with' Fergus Henderson, St. John Bar and Restaurant
'I believe Fernand Point is one of the last true gourmands of the twentieth century. His ruminations are extraordinary and thought-provoking -he has been an inspiration for legions of chefs. It was the first cookbook that opened my eyes and made me more conscious of the entire dining experience. It made me think of the guest, and the culture surrounding food and restaurants' Thomas Keller, author of 'The French Laundry Cookbook' and 'Bouchon'
'If someone were to take away all my cookbooks except for one, I would keep Fernand Point's 'Ma Gastronomie'. For me, his philosophy instilled what cuisine is all about: generosity and hugeness of heart. Point said that if you are not a generous person you cannot be in this field' Charlie Trotter, author of 'Charlie Trotter's' and 'Charlie Trotter Cooks at Home'
'From the book: Success is the sum of a lot of small things done correctly' Chef Joudie Kalla
'Before Point, cooking was just a job; after, it was a calling' - The New York Times. It's no wonder that Fernand Point is revered by modern chefs and Ma Gastronomie has a cult following ... the book chefs love to love is back in print ... a portrait of a man wholly devoted to the spirit of dining' Los Angeles Times
'Almost all of the recipes in 'Ma Gastronomie' are feasible for a single cook ... rather than the 'brigade de cuisine' usually found in the most refined French kitchens' - --More Intelligent Life (The Economist).
'I believe Fernand Point is one of the last true gourmands of the twentieth century. His ruminations are extraordinary and thought-provoking -he has been an inspiration for legions of chefs. It was the first cookbook that opened my eyes and made me more conscious of the entire dining experience. It made me think of the guest, and the culture surrounding food and restaurants' Thomas Keller, author of 'The French Laundry Cookbook' and 'Bouchon'
'If someone were to take away all my cookbooks except for one, I would keep Fernand Point's 'Ma Gastronomie'. For me, his philosophy instilled what cuisine is all about: generosity and hugeness of heart. Point said that if you are not a generous person you cannot be in this field' --Charlie Trotter, author of 'Charlie Trotter's' and 'Charlie Trotter Cooks at Home'.
'Before Point, cooking was just a job; after, it was a calling' - The New York Times. It's no wonder that Fernand Point is revered by modern chefs and Ma Gastronomie has a cult following ... the book chefs love to love is back in print ... a portrait of a man wholly devoted to the spirit of dining' - Los Angeles Times. 'Almost all of the recipes in 'Ma Gastronomie' are feasible for a single cook ... rather than the 'brigade de cuisine' usually found in the most refined French kitchens' - --More Intelligent Life (The Economist).
About the Author
Fernand Point was just twenty-four when he opened the Restaurant de la Pyramide, just south of Lyon, France. Over the next 30 years, he built it into one of the world's greatest restaurants and trained many of today's top French chefs. When he died in 1955, at the age of fifty-eight, he was considered the master cuisinier of the twentieth century.
"About this title" may belong to another edition of this title.
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Ma Gastronomie
Seller: Wonder Book, Frederick, MD, U.S.A.
Seller rating 5 out of 5 stars
Condition: Fair. Acceptable condition. Good dust jacket. English edition. (French Cooking, Restaurants, Cookbook) A readable, intact copy that may have noticeable tears and wear to the spine. All pages of text are present, but they may include extensive notes and highlighting or be heavily stained. Includes reading copy only books. Seller Inventory # SB12A-02370
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Ma Gastronomie
Seller: Goodwill Books, Hillsboro, OR, U.S.A.
Seller rating 5 out of 5 stars
Condition: acceptable. Fairly worn, but readable and intact. If applicable: Dust jacket, disc or access code may not be included. Seller Inventory # GICWV.0895080257.A