La Cuisine gourmande [Hardcover]

Michel Guérard (Author)

Product Details

• Hardcover
• Publisher: Robert Laffont (December 1, 1977)
• Language: French
• ISBN-10: 2221002024
• ISBN-13: 978-2221002025
• Product Dimensions: 9.5 x 6.2 x 1.6 inches
• Shipping Weight: 1.8 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #2,616,537 in Books (See Top 100 in Books)

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2 of 2 people found the following review helpful:

5.0 out of 5 stars Great example of transition from Classical Cuisine to Modern, September 18, 2006

By 

Patrick M. Mcdonnell (Santa Fe, New Mexico) - See all my reviews
(REAL NAME)   

This review is from: La Cuisine gourmande (Hardcover)

I received a courtesy copy of this edition in French from the publisher in Paris in 1977. At the time it was the transitional cookbook of its day. Guerard was soon to open a store in Macy's and become almost as well known to young American chefs as Paul Bocuse. La Cuisine Gourmande embodied a unique culinary approach, somewhere in between classical French cuisine, Nouvelle Cuisine, and Guerard's own Cuisine Minceur. Nouvelle Cuisine was the rage with three star Michelin proponents like the Troisgros brothers and had just been introduced to New York at Regine's and Le Coup de Fusil. Cusine Minceur was a spa style regimen Guerard had developed for his own spa at Eugenie les Bains, the same part of France that is now also so ably represented by new French culinary superstar Helene Daroze

This book is a catalogue of Guerard's culinary philosophy and execution. It is remarkable for it's time, from his unique approach to building basic stocks right on down to unique spa style desserts like his Tarte Fine Chaud au Pommes Acidules. The photography is also transitional, introducing a simpler and cleaner approach to the communication of food. It is a must for anyone interested in the evloution of modern French cusine and was a catalyst in the evolution of modern American cuisine. When I took over as the chef of le Coup de Fusil in 1979 it was at my right hand and it was also there when Food and Wine wrote an article on my own culinary approach in October 1979. I still have my original copy, complete with taped on covers and food stains. In my opinion it should take it's place as one of the great cookbooks of all time.

Patrick McDonnell

Culinary Director - Food Arts Magazine, New York City &

Senior Partner - McDonnell Kinder & Associates - Kansas City