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Great French Chefs and Their Recipes Hardcover – September 13, 2003


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Product Details

  • Hardcover: 192 pages
  • Publisher: Flammarion (September 13, 2003)
  • Language: English
  • ISBN-10: 2080111701
  • ISBN-13: 978-2080111708
  • Product Dimensions: 11.9 x 8.7 x 1.1 inches
  • Shipping Weight: 3.7 pounds
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Best Sellers Rank: #629,030 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Jean Louis André is a literary scholar and travel writer. His passions include architecture and cooking. His previous publications include Dishes of France (Rizzoli)

Jean-François Mallet worked as assistant to some of France's top chefs before turning to professional culinary photography; he now contributes regularly to major gastronomy magazines.

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Most Helpful Customer Reviews

5 of 6 people found the following review helpful By Lysander Jim on July 4, 2008
Format: Hardcover
The book is an exuberant celebration of haute cuisine in France and it manages to convey the greatness and the differences in culinary style between the great French chefs. The book profiles fourteen world-renowned chefs in four sections: The Man (a biographical sketch), The Region, The Style and the recipes, typically five per chef. The photographs capture the region, the chefs and their creations, which are the most beautiful I have ever seen on food. Most of the recipes require time and a specialized shopping list to accomplish--it seems like the recipes are authentic. The steps are summarized generally without the obsessiveness of, say, a Thomas Keller cookbooks, but an intermediate level cook should be able to get good results. There is one recipe that I have made, though I want to cook through all the recipes, and it is an inspiration in its simplicity and quality--a perfect dish. It's from Arnaud Daguin and called Creamed Watercres with Sea Scallops. Here is the recipe...

Serves 4
2 bunches of watercress
3 tablespoons of butter
1 cup of heavy cream
Salt, pepper
24 sea scallops
1/4 cup olive oil
Preparation Time
30 minutes
Cooking Time
5 Minutes

Wash and stem the watercress, chop the leaves coarsely. Melt the butter, add the watercress leaves and cook until wilted. Add the cream, boil for 2 minutes, season to taste and puree in a blender.
Heat the olive oil in a frying pan, saute the sea scallops.
Reheat the creamed watercress, garnish the sea scallops, and serve.

This book is a must for any Francophile foodie.
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1 of 1 people found the following review helpful By Reginald Abalos on March 7, 2009
Format: Hardcover Verified Purchase
A great book to bask in the greatness of some of the most highly regarded French chefs of our time. Recipes are included but haphazardly put together and some don't explain fully how to finish the dish in the end. (Obviously lost in translation) regardless, this book does a great job of giving you a glimpse into a chef's particular terroir and a brief history of their rise to stardom. About a dozen or so chefs some new like Passedat and Viany, most are the old vanguard like Monsieur Bocuse, Meneau and Boyer. If you're planning a gastronomic tour of France, this is a great resource and gives you a sense of what it will be like once you arrive.
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