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La Mere Brazier: The Mother of Modern French Cooking Hardcover – March 25, 2014
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"...extraordinary...La Mere Brazier brings the life, voice and recipes of an iconic French chef to an Anglophone audience at long last. Care has been taken to retain the historical accuracy of the recipes while making them accessible to modern home cooks." -Saveur
"This book, first published in 1977, offers a charming glimpse into those early days and also features recipes that make classic, French cooking a lot more accessible..." -Cookbooks365
"...her cookbook is a classic." -Eater
About the Author
Eugénie Brazier is the mother of modern French cooking. She opened her restaurant in 1921 and went on to earn six Michelin stars—the only woman to do so until 2009. Among the chefs that trained with her were Paul Bocuse and Bernard Pacaud of L’Ambroisie in Paris, both three-star Michelin icons. Paul Bocuse holds three Michelin stars and is renowned as one of the world’s preeminent chefs.
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One of the most rewarding parts of this book is the brief collection of La Mère’s reminiscences and some fine, old photographs. The recipes themselves, written in an off hand professional fashion, are standard fare (poulets demi-deuil, tournedos Rossini) and can be found in many other sources, though it is nice to find them all in the same volume. Combined with a few of her elegant menus, they offer a pleasant, nostalgic tour through a past era of haute cuisine.
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