Ma Gastronomie

by Fernand Point, Thomas Keller (Introduction), Patricia Shannon (Translation)

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 .

Genres: Food, Cookbooks, Cooking, Culinary, Nonfiction, Food and Drink, Gastronomy

240 pages, Hardcover

First published October 30, 1974

Reviews

[AnnaP · Rating 5 out of 5]

A wonderful book which includes recipes from the great Fernand Point, founder of La Pyramid restaurant in Lyon. A charming and original character, the book describes a typical day in the life of the master cuisinier, which involved cracking open the first magnum of Champagne while he was shaved, at nine in the morning. The recipes involve a lot of foie gras, butter and truffles, but are surprisingly simple.

[Anthony · Rating 5 out of 5]

the best book about a man so dedicated to food. I could not recommend this more to anyone

[Nick · Rating 5 out of 5]

This is a fascinating read into deep French culinary history and the founding of modern cuisine. Fernard Point was born at the turn of the century; here he recounts his generation through menus (to kings, politicians, the Hollywood elite), recipes, and generosity. While many recipes areimpossible today (various methods for preparing ortolan, for example) others are as fresh today as they were 75 years ago. I made several of the fish recipes and look forward to trying a winter pate. I highly recommend it.

[George · Rating 5 out of 5]

A great classic, of course, with chapters added about Point, La Pyramide, his cuisine, wines, spirit, Mme Point, etc. I dined there in the 'sixties, after his death; "Mado" was in charge. Great experience. Also have learned from his students—Bocuse, the Troisgros brothers, etc. So for the elderly this is a trip down Memory Lane; for students of French cuisine a necessary lesson, with much still to be learned. Many of the dishes are simple, and the strategy of his menus shines.

[Optimist ♰King's Wench♰ · Rating 3 out of 5]

This book (a) contains very few recipes-actual recipes & (b) it's not for the everyday cook. Many ingredients are high end & not easily found. Nevertheless, it's a good book that explains the culinary life of one of the premiere french chefs of his time. He was extremely creative & if you have the resources, this is a great book for you.

[Phil Martin · Rating 5 out of 5]

I love this book for its spirit more than the recipes but I love it none the less. If you love French food you can't overlook the importance of Fernand Point.