Ma Gastronomie

Ma Gastronomie

Hardback

By (author) Fernand Point

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  • Publisher: Gerald Duckworth & Co Ltd
  • Format: Hardback | 240 pages
  • Dimensions: 188mm x 238mm x 28mm | 898g
  • Publication date: 15 January 2009
  • Publication City/Country: London
  • ISBN 10: 071563836X
  • ISBN 13: 9780715638361
  • Illustrations note: 25 full colour; 35 b/w
  • Sales rank: 180,424

Product description

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 Careme, 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 devotees include internationally acclaimed chefs Thomas Keller and Charlie Trotter. As one of his three-star disciples, 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".

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Author information

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.

Review quote

'My favourite book of all time is "Ma Gastronomie" by Fernand Point. He invented nouvelle cuisine in the Forties ... gained three Michelin stars and trained a generation of French master chefs' - Marco Pierre White. 'Before Point, cooking was just a job; after, it was a calling' - Molly O'Neill, The New York Times. 'It's no wonder that Fernand Point is revered by modern chefs and "Ma Gastronomie" has a cult following ... the books chef love to love is back in print' - Los Angeles Times. 'The new edition of "Ma Gastronomie" is beautifully produced, and chef Keller's foreword is a wonderful avenue into what lies behind the words' - Harold McGee, author of "On Food and Cooking: The Science and Lore of the Kitchen". 'Not a book for the thirty minute meals crowd but a must for chefs and restaurateurs. I highly recommend it' - Michael Ruhlman, ruhlman.com, author of "The Making of a Chef" and "The Soul of a Chef". 'I believe Fernand Point is one of the last true gourmands of the twentieth century ... an inspiration for legions of chefs' - 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"' - Charlie Trotter, author of "Charlie Trotter's" and "Charlie Trotter Cooks at Home".