Ma Gastronomie by Fernand Point

  • Fresh foie gras, truffled and poached in Port wine (Foie gras frais truffé et poche au Porto) [Roger Roucou] (page 84)

    from Ma Gastronomie: A Classic of French Cuisine Ma Gastronomie by Fernand Point

    • Categories: Appetizers / starters; French
    • Ingredients: truffles; Port wine; raw foie gras
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Notes about this book

  • UrsEva on August 29, 2020

    First French edition 1969 First English edition 1974 ISBN 0-89508-025-7 hardcover matches photo dated 1989

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Reviews about this book

  • ISBN 10 1585679615
  • ISBN 13 9781585679614
  • Published Oct 30 2008
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Overlook Press
  • Imprint Overlook Press

Publishers Text

Since its first publication in France in 1969, Fernand Point's "Ma Gastronomie" has taken its place among the true classics of French gastronomy, alongside works of Careme, Lucien Tendret, and Escoffier. This essential volume is as celebrated for 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, Fernand Point revolutionized French cuisine--purified it, simplified it--building on its traditions and creating his own versions of the great classical dishes.His peers called him Le Roi and during his reign over French cuisine there were few important world celebrities and no serious gourmet who didn't make the journey to dine at La Pyramide. His celebrated disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world's greatest French chefs, and his devotees include internationally acclaimed chefs Thomas Keller and Charlie Trotter. As one of his three-star disciples, Francois 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".

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