- Publisher: Smithmark Pub (January 1983)
- Language: English
- ISBN-10: 0831739614
- ISBN-13: 978-0831739614
- Product Dimensions: 11.3 x 9.1 x 0.9 inches
- Shipping Weight: 2.4 pounds
- Average Customer Review: 5.0 out of 5 stars See all reviews (4 customer reviews)
- Amazon Best Sellers Rank: #1,523,971 in Books (See Top 100 in Books)
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your email address or mobile phone number.
Great Chefs of France Hardcover – January, 1983
Top 20 lists in Books
View the top 20 best sellers of all time, the most reviewed books of all time and some of our editors' favorite picks. Learn more
Customers Who Bought This Item Also Bought
If you’re the author, publisher, or rights holder of this book, let ACX help you produce the audiobook.Learn more.
Top Customer Reviews
239 pp, cloth with gold print over hardback boards with a sewn binding in dustjacket. 3.25 pounds. Index. Bibliography.
The chefs featured in this book include Madame Point, Charles Barrier, Francois Bise, Michel Guerard, Jacques Pic, Alain Chapel, and Roger Verge among others.
The forces behind the birth of this book are food critic Quentin Crewe, the renowned food photographer Anthony Blake, and art director John Bigg. The level of photography here is quite high -- color and b&w work that covers the subject comprehensively: food "portraits" of plated dishes, chefs at work, chefs at home, kitchen staff in action, photographs of the restaurants and their environs. (The dustjacket makes the claim that Blake produced 30,000 exposures over two years of work!) When the photography is combined with the other graphic elements in this book: maps, vintage prints, excerpts from menus, floorplans, and pen-and-ink drawings of kitchen equipment, the illustrations here move from the excellent to the magnificent.
The subject is simple: every 3 star restaurant in France (but not in Paris) in the late 1970's.
The level of detail here is extraordinary. After 30 pp of introductory material on the life of a chef and the history of French cuisine, one gets 12 chapters profiling each chef/restaurant. And the final section, from pp. 176-230, consists of "Chefs at Work: Menus, Recipes, and Advice from the Great Kitchens" which zeros in on how things are actually accomplished, including such topics as "The Living Kitchen of Bocuse," "Visual Enchantment by Outhier," "Closer to the Land at Troisgros," and "Verge: Wild and Infinite Skill.Read more ›
Like I said the book and some dishes in are is somewhat dated as the old Time Life "Foods of the World" cookbook series might be, but fundamentals, drive and techniques do not change. This is a book about the master Chefs of France and their restaurants. It is a nice peek into the days of Grande Cuisine and the chefs that were a part of it. It is not a technical manual, yet there is much to learn. I highly recommend it as a great addition to any foodies library.