- Paperback
- Publisher: Marabout (26 Oct 2011)
- Language French
- ISBN-10: 2501074610
- ISBN-13: 978-2501074612
- Product Dimensions: 17.6 x 12.6 x 3 cm
- Average Customer Review: 4.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 89,380 in Books (See Top 100 in Books)
| ||||||||||||||||||
Did you know you can trade in your old books for an Amazon.co.uk Gift Card to spend on the things you want? Plus, get an extra £5 Gift Certificate when you trade in books worth £10 or more before June 30, 2012. Visit the Books Trade-In Store for more details. |
Product details |
More About the Author
Tag this product(What's this?)Think of a tag as a keyword or label you consider is strongly related to this product.
Tags will help all customers organise and find favourite items. |
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
What Other Items Do Customers Buy After Viewing This Item?
Customer Reviews
Most Helpful Customer Reviews
Format:Paperback|Amazon Verified Purchase
I bought this, having seen it (in English) in the library shelf of a good restaurant. It covers a lot of basic and interesting cooking. My surprise was that the edition that arrived was in French. Fortunately I am quite happy with that but anyone ordering it and wanting English should check it out.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
1 review
2 of 2 people found the following review helpful
Great example of transition from Classical Cuisine to Modern
18 Sep 2006
Format:Hardcover
I received a courtesy copy of this edition in French from the publisher in Paris in 1977. At the time it was the transitional cookbook of its day. Guerard was soon to open a store in Macy's and become almost as well known to young American chefs as Paul Bocuse. La Cuisine Gourmande embodied a unique culinary approach, somewhere in between classical French cuisine, Nouvelle Cuisine, and Guerard's own Cuisine Minceur. Nouvelle Cuisine was the rage with three star Michelin proponents like the Troisgros brothers and had just been introduced to New York at Regine's and Le Coup de Fusil. Cusine Minceur was a spa style regimen Guerard had developed for his own spa at Eugenie les Bains, the same part of France that is now also so ably represented by new French culinary superstar Helene Daroze
This book is a catalogue of Guerard's culinary philosophy and execution. It is remarkable for it's time, from his unique approach to building basic stocks right on down to unique spa style desserts like his Tarte Fine Chaud au Pommes Acidules. The photography is also transitional, introducing a simpler and cleaner approach to the communication of food. It is a must for anyone interested in the evloution of modern French cusine and was a catalyst in the evolution of modern American cuisine. When I took over as the chef of le Coup de Fusil in 1979 it was at my right hand and it was also there when Food and Wine wrote an article on my own culinary approach in October 1979. I still have my original copy, complete with taped on covers and food stains. In my opinion it should take it's place as one of the great cookbooks of all time.
Patrick McDonnell
Culinary Director - Food Arts Magazine, New York City &
Senior Partner - McDonnell Kinder & Associates - Kansas City
This book is a catalogue of Guerard's culinary philosophy and execution. It is remarkable for it's time, from his unique approach to building basic stocks right on down to unique spa style desserts like his Tarte Fine Chaud au Pommes Acidules. The photography is also transitional, introducing a simpler and cleaner approach to the communication of food. It is a must for anyone interested in the evloution of modern French cusine and was a catalyst in the evolution of modern American cuisine. When I took over as the chef of le Coup de Fusil in 1979 it was at my right hand and it was also there when Food and Wine wrote an article on my own culinary approach in October 1979. I still have my original copy, complete with taped on covers and food stains. In my opinion it should take it's place as one of the great cookbooks of all time.
Patrick McDonnell
Culinary Director - Food Arts Magazine, New York City &
Senior Partner - McDonnell Kinder & Associates - Kansas City
Was this review helpful?
Let us know
Listmania!
Look for similar items by category
Look for similar items by subject
Feedback
- Would you like to update product info or give feedback on images?
- I am the Author, and I want to comment on my book.
- I am the Publisher, and I want to comment on this book.
|
