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.
Hardcover, 240 pages
Published October 30th 2008 by Overlook Hardcover
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(showing 1-30 of 131)
A great classic, of course, with chapters added about Point, La Pyramide, his cuisine, wines, spirit, Mme Point, etc. I dined there in the 'sixties, after his death; "Mado" was in charge. Great experience. Also have learned from his students—Bocuse, the Troisgros brothers, etc. So for the elderly this is a trip down Memory Lane; for students of French cuisine a necessary lesson, with much still to be learned. Many of the dishes are simple, and the strategy of his menus shines.
Sep 15, 2009 Wm rated it 4 of 5 stars · review of another edition
Heavy on the butter and the truffles; the wine and the crayfish. These recipes are not so much for the home chef, but rather a documentation of a momentous change in the history of fine dining (and by extension all of food culture). And then it's all the details in the various explanatory prefaces that pile up that both impress and delight and make one nostalgic for what one knows would have been out of one's reach anyway.
This book (a) contains very few recipes-actual recipes & (b) it's not for the everyday cook. Many ingredients are high end & not easily found. Nevertheless, it's a good book that explains the culinary life of one of the premiere french chefs of his time. He was extremely creative & if you have the resources, this is a great book for you.