Ma Gastronomie

by Fernand Point

An undisputed creative genius of French gastronomy and founder of the legendary La Pyramide restaurant, halfway between Paris and the Riviera, Point revolutionised French cuisine, building on its... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 1585679615
• ISBN13: 9781585679614
• Release Date: October 2008
• Publisher: Overlook Press
• Length: 239 Pages
• Weight: 1.65 lbs.
• Dimensions: 1.0" x 7.5" x 9.3"
• Age Range: 18 years and up
• Grade Range: Postsecondary and higher

Customer Reviews

A Treasure

It's nice to see this book available to the new generation of cooks in the world. I learned a couple of Point's recipes when I was a teenager. They were in an obscure cookbook (even more-so than Ma Gastronomie) left in a house my brother purchased in the 70's. I convinced my mother to allow me to make Volaille Pyramide which would require black truffles, of course. I was pretty ambitious with my new found love of la cuisine, so I then tackled the glorious Marjolaine as made by Point. The accolades I received from these dishes were enough to leave the "Pyramide" imprinted on my brain forever. As soon as I was old enough, I went to Vienne and ate Bresse chickens and other wonderful dishes at this Mecca of gastronomy. Madame Point graciously sat us and signed a menu she had written earlier in the day. I still have it and cherish the memory. I feel sorry for the reviewer who was not inspired by this little book. It is precisely what it needs to be. I think this book says more than enough, and with a little thought and a lot of effort, you can create dishes that are actually great from the words therein. What's more, you will have garnered an understanding of the work required to refine a dish. As in learning to ride a bicycle, your adjustments will become more natural and your balance will come from within. As time goes on, you will improve. Enjoy this treasure and let it soak in; be patient.

Ma Gatronmome

I had heard of the book by way of an intereview I saw of Chef Thomas Keller with Charlie Rose. My son, a big fan of Keller's, I felt, would enjoy it. I got it, read it, and then passed it on to my son who REALLY enjoyed it and was rather amazed by it. It gives a nice insight into the gastronomy which may no longer exist but can still be aspired to by a few.

Amazing

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.

Point - The Father of Modern French Cuisine

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

The REAL Chef of all time

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.