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.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your email address or mobile phone number.

Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

Great Chefs of France Hardcover – January, 1983

5 out of 5 stars 4 customer reviews

See all 4 formats and editions Hide other formats and editions
Price
New from Used from
Hardcover, January, 1983
$64.55 $0.99

Top 20 lists in Books
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
NO_CONTENT_IN_FEATURE

Image
Interested in the Audiobook Edition?
If you’re the author, publisher, or rights holder of this book, let ACX help you produce the audiobook.Learn more.

Product Details

  • Hardcover
  • 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)

Important Information

Ingredients
Example Ingredients

Directions
Example Directions

Customer Reviews

5 star
100%
4 star
0%
3 star
0%
2 star
0%
1 star
0%
See all 4 customer reviews
Share your thoughts with other customers

Top Customer Reviews

Format: Hardcover
This is a well-designed, delightful, and comprehensive book on French cuisine from Abrams.

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 ›
Comment 8 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
Okay so I'll admit it's been a little while since I read this book, but frankly it's an all time favorite if not a little dated. Before I became a chef it was what helped to inspire me to be exacting in my cooking. Somewhere along the moves I made over the years I lost the book. This was in the days that the internet was still a fledgling enterprise and I actually had to use a letter to the author Mr. Quentin Crewe. He had no copies available but put me in touch with someone who did and I was able to procure another copy. That's how valuable this book was to me.
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.
Comment 3 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover
almost like a history book from another era. Amazing menus and delicious recipes, accompanied by anecdotes from amazing french chefs.
Comment 2 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
Classic book that inspired me to become a chef back in the 80's. It is dated, but any lover of cuisine will get so much out of it. There is so much detail and hardcore knowledge of the lives and dedication- and recipes- of the greatest chefs in France at the dawn of the Nouvelle Cuisine era. Great stuff, super entertaining for food lovers.
Comment One person found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse