'My favourite cookbook: Ma Gastronomie by Fernand Point, who was considered the father of modern French cuisine. If you do not need a dull recipe book without hold your focus, then Ma Gastronomie may have been composed for you. It is as celebrated for Point's wise, witty and provocative views on food as for his remarkable, inventive recipes, carefully compiled from Fernand Point brought a new dimension to the place, firstly by expanding it, but more importantly by serving a modern cuisine. Fernand Point (25 February 1897 – 4 March 1955) was a French chef and restaurateur and is considered to be the father of modern French cuisine.He founded the restaurant La … Fernand was born on January 3, 1897, in France. The inside is nice. Death, Birthday & Horoscope Fernand Point has been died on Dec 19, 1955 (age 58). French restaurateurs; French chefs In The Making of a Chef Michael Ruhlman describes how serving burnt root vegetables for a CIA lunch became a moral issue for him. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required. If you like what you’re reading, check out our best-selling books REWORK and REMOTE. The chef Charlie Trotter described Point"s as the most important cookbook. Fernand Point-Fernand Point 2009 Since its first publication in France in 1969, Fernand Point's 'Ma Gastronomie' has taken its place among the true classics of French gastronomy. Please try your request again later. For your enjoyment is this cookbook titled Fernand Point.I am pretty sure that this is a first English edition but it is not stated. '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". That is what real cuisine is all about. Associated With. The book includes 200 recipes based on Point's notes. Fernand Point was on of the greats, and the vignettes in the book are also VERY entertaining to read. He helped train the acclaimed chef Alain Senderens. Categories: Autobiography, biography & memoirs; Restaurants & celebrity chefs; French ISBN: 9780895080257 Hardcover (United States) 6/1/1989 This cookbook assumes that when the recipe calls out for a dish to be cooked, say, en cocotte, you already know how to do that. He created the term 'nouvelle cuisine', which means simply lighter cuisine' Marco Pierre White. His cookbook, Ma Gastronomie, was lauded by Chef Charlie Trotter as the most important cookbook in history. His wife continued to run his restaurant after his death in 1955. Ma Gastronomie by Fernand Point (2009) Hardcover Family Life. 'My favourite cookbook: Ma Gastronomie by Fernand Point, who was considered the father of modern French cuisine. C $44.66 shipping. If you have a solid background in traditional cooking techniques and want to explore the great french classic recipes, this is an amazing book. The accolades I received from these dishes were enough to leave the "Pyramide" imprinted on my brain forever. My wife got me a copy of Ma Gastronomie for Christmas, along with a personal letter from Thomas Keller explaining what the book meant to him. 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 He has been an inspiration for legions of chefs.”. "Ma Gastronomie" by Gernand Point. Fernand Point, was a French restaurateur and is considered to be the father of modern French cuisine according to Wikipedia and other sources. From Chef David Breeden: I think this book says more than enough, and with a little thought and a lot of effort, you can create dishes that are actually great from the words therein. If you have a basic cooking knowledge, are looking to learn to cook in the french style or are looking for well defined, step by step books, you will not like this cook book. Full content visible, double tap to read brief content. Read all of Matt Linderman’s posts, and follow Matt Linderman on Twitter. I learned a couple of Point's recipes when I was a teenager. Ma Gastronomie Fernand Point. Please try again. Escoffier On Line has a review with some quotes from the book: Looking for a copy? When one thinks of la grande cuisine one cannot think of money; the two are incompatible. – Fernand Point “Fernand Point was just 25 when he opened the Restaurant de la Pyramide in the old Roman town of Vienne, halfway between Paris and the Cote d’Azur. Ending Saturday at 12:10 EST 6d 3h. I still have it and cherish the memory. Have a true dedication and a true commitment to cuisine and that will elevate you beyond others. 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