 Purchase this book from amazon.co.uk 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. | MA GASTRONOMIE
Fernand Point ‘My favourite book of all time is Ma Gastronomie by Fernand Point. He invented nouvelle cuisine in the Forties, taking classical cooking and refining it ... 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. More quotes 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 Carême, 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 devotées include internationally acclaimed chefs Thomas Keller and Charlie Trotter. As one of his three-star disciples, François 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. With an introduction by Thomas Keller. |
