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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 The Overlook Press
(first published October 30th 1974)
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A wonderful book which includes recipes from the great Fernand Point, founder of La Pyramid restaurant in Lyon. A charming and original character, the book describes a typical day in the life of the master cuisinier, which involved cracking open the first magnum of Champagne while he was shaved, at nine in the morning. The recipes involve a lot of foie gras, butter and truffles, but are surprisingly simple.
This is a fascinating read into deep French culinary history and the founding of modern cuisine. Fernard Point was born at the turn of the century; here he recounts his generation through menus (to kings, politicians, the Hollywood elite), recipes, and generosity. While many recipes areimpossible today (various methods for preparing ortolan, for example) others are as fresh today as they were 75 years ago. I made several of the fish recipes and look forward to trying a winter pate. I highly reco ...more
Sep 14, 2009 Wm rated it really liked it · 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.
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.
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.