Ma Gastronomie

About this book

Since its first publication in France in 1969 Fernand Points "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 Points 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 didnt make the journey to dine at La Pyramide. His celebrated disciples Paul Bocuse Alain Chapel and Jean and Pierre Troisgros are among the worlds 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. Its 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".