La Mere Brazier: The Mother of Modern French Cooking

La Mere Brazier: The Mother of Modern French Cooking

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 MÃ¨re Brazier became the most famous restaurant in Franceâ€”a magical gastronomic experience that drew such stars as Marlene Dietrich as well as French presidents. Its proprietor and chef, EugÃ©nie Brazier, was the first woman awarded six Michelin stars. She becameâ€”and still is todayâ€”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 MÃ¨re 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 recipesâ€”from Bresse chicken in mourning (with truffles) to lobster Aurora as well as simple classics like artichokes with foie grasâ€”that anyone can easily follow at home. While most classic French recipes are complicated and time-consuming, Brazierâ€™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.
Country USA
Brand Rizzoli
Manufacturer Rizzoli
Binding Hardcover
ItemPartNumber 9780847840960
Color Multicolor
ReleaseDate 2014-03-25
UnitCount 1
EANs 9780847840960

Country	USA
Brand	Rizzoli
Manufacturer	Rizzoli
Binding	Hardcover
ItemPartNumber	9780847840960
Color	Multicolor
ReleaseDate	2014-03-25
UnitCount	1
EANs	9780847840960

La Mere Brazier: The Mother of Modern French Cooking

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