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La Mere Brazier: The Mother of Modern French Cooking (Anglais) Relié – 25 mars 2014


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Descriptions du produit

Revue de presse

"...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 

Présentation de l'éditeur

Available in English for the first time, this charming book combines over 300 classic regional French recipes from Lyon, the hotbed of the French culinary scene, with reminiscences by one of the only female chefs to have won six Michelin stars. La Mère Brazier became the most famous restaurant in France—a magical gastronomic experience that drew such stars as Marlene Dietrich as well as French presidents. Its proprietor and chef, Eugénie Brazier, was the first woman awarded six Michelin stars. She became—and still is today—the inspiration and mentor for modern French cooking, and leading chefs including Paul Bocuse have trained with her. Written in her words and first published in 1977, La Mère Brazier is a culinary masterpiece. Part memoir and part recipe collection, it is translated into English here for the first time. This is a master class in how to cook, with over 300 recipes—from Bresse chicken in mourning (with truffles) to lobster Aurora as well as simple classics like artichokes with foie gras—that anyone can easily follow at home. While most classic French recipes are complicated and time-consuming, Brazier’s cooking is more practical and user-friendly. This book features anecdotal culinary wisdom and charming trivia (Bocuse had to iron tablecloths and wash dishes before moving up to prepping). Filling an important gap in culinary history, this book is a must-have for anyone interested in classic recipes and French regional cuisine.


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Amazon.com: 8 commentaires
5 internautes sur 6 ont trouvé ce commentaire utile 
It's OK. But fantastic if you've already completely mastered many basic techniques 9 mai 2014
Par Translator - Publié sur Amazon.com
Format: Relié Achat vérifié
We Americans are used to getting complete instructions: precise measurements, temperatures and cooking times. That is not to be found in the book. This manual, although fantastic for one who has already mastered techniques, is not particularly suited for the beginner-intermediate aspiring chef.
2 internautes sur 2 ont trouvé ce commentaire utile 
A Nostalgic Tour 12 août 2014
Par William R. Franklin - Publié sur Amazon.com
Format: Relié Achat vérifié
Eugénie Brazier was one of the icons of twentieth century French gastronomy. Not only did she boast three Michelin stars for each of her two restaurants (in Lyon and Col de la Luère) but she helped train several other important cuisiniers, including the renowned Paul Bocuse (who began his apprenticeship ironing tablecloths).

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.
6 internautes sur 8 ont trouvé ce commentaire utile 
American Home Cooks Should Stick With Julia Child 16 mai 2014
Par James Ellsworth - Publié sur Amazon.com
Format: Relié Achat vérifié
The great part of this volume is the interview with Eugenie Brazier contained in the first pages. It is a window into, basically, the time in France just before World War I and until World War II. The recipes in the book are classics of the regional cuisine around Lyon but they are presented in a deceptively simple way. "La Mere" is frank to say she learned 'on the job' and came from humble beginnings...but such is not the 'stuff' of three-star Michelin restaurants so a great deal has been left unsaid in this book. With 'simple' cuisine, 'the devil is in the details' and so it must be here. The quality on the plate comes from carefully sourced ingredients and their like is not available in the United States. These are good recipes and a careful cook will make some tasty meals...but the result will not be 'three-star', if only because we do not have items like fine flavored truffles and the carefully-raised chicken from Bresse. Then, the details of how many of the dishes are refined are left to the imagination as well. Still, there are classics of French cooking: veal Pojarski, beef Bourguinon, salmon steaks 'Bonne Femme' (home-style), various ways with filet of sole and a good selection of traditional desserts and dessert soufflés.

The book includes a good many period photographs of La Mere and of her restaurant and of some of her staff. There is nothing pretentious here. Today, three-star restaurants need to have very expensive designer décor and service is much more elaborate than the picture we are given from 'back in the day.' Of course, the cuisine has progressed greatly as well.

This book was first published in 1977 and reflects a career already completed well before that time. Its purpose is to honor a woman whose achievements should not be forgotten and to honor a period in Lyon when the cuisine of 'the Mothers' carried the French culinary banner far forward and in a way both simpler than Parisian style while still remaining satisfying and true to its region. It adds something to a shelf of books owned by a lover of French cuisine but it also adds to my appreciation of the effort and the work undertaken by Julia Child to demystify French traditional cooking for American audiences.
1 internautes sur 1 ont trouvé ce commentaire utile 
Four Stars 19 juillet 2014
Par rfm2020 - Publié sur Amazon.com
Format: Relié Achat vérifié
It is amazing to read about the mother of modern cuisine.
1 internautes sur 1 ont trouvé ce commentaire utile 
Five Stars 27 août 2014
Par Diane Stelly - Publié sur Amazon.com
Format: Relié Achat vérifié
lovely
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