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Ma Gastronomie Hardcover – 1974
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Top Customer Reviews
Patrick McDonnell - Culinary Director, FoodArts Magazine
It has amazing dishes in it. You'll find some very affordable to make, and others stunningly expensive. All are amazing in presentation and taste. Fernand Point was on of the greats, and the vignettes in the book are also VERY entertaining to read. This is an important cookbook for a classic cooking library, and if you follow the careers of today's great chefs, you will find many dishes that are "modernized" versions of these Fernand Point classics.
It gives a nice insight into the gastronomy which may no longer exist but can still be aspired to by a few.
Most Recent Customer Reviews
Bought it as a gift for my Mom. She liked it. Got some great recipes from it.Published 8 months ago by Julian
A few of the reviewers seem to miss the "Point" in discussing the charms of this book. Fernand Point was the inspiration for the streams of nouvelle cuisine that would... Read morePublished 9 months ago by David Matthews
If you read cookbooks then this one is a significant addition to your professional bookshelf. This world class chef was considered a national treasure of France. Read morePublished 22 months ago by Steve Salkow
If I'd bought this for myself, I'd be very disappointed, but my sweetheart is a more dedicated gourmet than I am. Read morePublished on August 20, 2013 by Rev. Marla Sanderson
truffles, truffles, everywhere!
he elevated the importance of the saucier.
most of his observations (rules) hold today. Read more
My husband is a chef and his favorite movie that we watch with our kids is ratatouille the chef that helped in that movie talked about this book in the extras so I ordered this... Read morePublished on May 25, 2012 by Me