Ma Gastronomie (Hardcover)

~ Fernand Point (Author), Thomas Keller (Introduction)

Editorial Reviews

Review

"I believe Fernand Point is one of the last true gourmands of the 20th century. His ruminations are extraordinary and thought-provoking--he has been an inspiration for legions of chefs." -- Thomas Keller, author of The French Laundry Cookbook

Product Description

Since its first publication in France in 1969, Ma Gastronomie has taken its place among the classics of French gastronomy. This essential volume is as celebrated for Fernand Point's wise, witty, and provocative views on food as for his remarkable, inventive recipes--over 200 of them--carefully compiled from his handwritten notes.

An undisputed creative genius of French gastronomy and founder of the legendary La Pyramide restaurant, halfway between Paris and the Riviera, Point revolutionized French cuisine, building on its traditions and creating his own versions of the great classical dishes. His peers called him Le Roi, and during his reign there were few celebrities and no serious gourmet who didn't make the journey to dine at La Pyramide. His disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world's greatest French chefs. As one of his three-star students, François Bise, said, "Point was an artist. It's difficult to say enough about him." In that spirit, it is not unfounded to assert that no cookbook collection is truly complete without a copy of Ma Gastronomie.

Product Details

• Hardcover: 240 pages
• Publisher: Overlook/Rookery Hardcover (October 30, 2008)
• Language: English
• ISBN-10: 1585679615
• ISBN-13: 978-1585679614
• Product Dimensions: 9.4 x 7.4 x 1.1 inches
• Shipping Weight: 2 pounds (View shipping rates and policies)
• Average Customer Review: 4.1 out of 5 stars  See all reviews (7 customer reviews)
• Amazon.com Sales Rank: #80,882 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

39 of 42 people found the following review helpful:

5.0 out of 5 stars The REAL Chef of all time, April 5, 2000

By	Kent Slabotsky (New York, New York) - See all my reviews

This review is from: Ma Gastronomie (Hardcover)

Fernand Point was the greatest chef of all time. This is especially evident when one considers that his apprentices included Paul Bocuse and Jean Banchet. Point was so driven a cuisinier that he literally died in his kitchen, of a heart attack. During the German occupation of France, rather than serve the German officers, he politely closed his restaurant, one of few to do so. A master of simplicity, it was he who started the lightening of the heavy classical style, while never compromising essential flavors; in fact, he made the essential flavors come through like they never had before! He embodied all the familiar notions one has of an old-school French chef: Tyrant, drinker, and an absolute fanatic for detail and precision. This book is a must for anyone who is, or takes his or her self as a serious gastronome. An absolute must.

26 of 27 people found the following review helpful:

5.0 out of 5 stars Point - The Father of Modern French Cuisine, June 25, 2004

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

This review is from: Ma Gastronomie (Hardcover)

If you are looking for loads of pretty pictures and precise recipes this book is probably not for you. But if you have an interest in the true origins of modern French cuisine, herein lie the recipes and the history of one of the most influential chefs of the 20th century. From a small town eighteen miles south of Lyon, he gained three Michelin stars for his restaurant la Pyramide and trained the next generation of French culinary stars, including Paul Bocuse, Alain Chapel, Louis Outhier and Jean and Pierre Troisgros. It's a great book but the recipes are more notes on how to proceed, based on an assumption that that the reader will have the level of culinary proficiency required to execute them. They are transitional showing the movement from traditional French cuisine with it's foundation of roux based sauces into simpler builds using tapioca, arrowroot or creme fraiche reductions. And of course what we all now think of as the recent discovery of organic, fresh and seasonal products, was in fact the basis for his culinary mastery as far back as 1920. I am on my second copy, having worn out the first which I bought new in 1974. If you can find a copy - get it!

Patrick McDonnell - Culinary Director, FoodArts Magazine

3 of 3 people found the following review helpful:

5.0 out of 5 stars Amazing, November 23, 2008

By	R. Matthews (Pompano Beach, FL) - See all my reviews (REAL NAME)

I was thrilled to see Chef Point's book in print again. As a culinary instructor, it's a great reference for culinary history, technique and inspiration for classical technique.