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'My favourite cookbook: Ma Gastronomie by Fernand Point, who was considered the father of modern French cuisine. From his restaurant 'La Pyramide' in Vienne, he gained three Michelin stars and trained a generation of French master chefs. He created the term 'nouvelle cuisine', which means simply lighter cuisine' - Marco Pierre White. 'Fernand Point, a man of my time and also way ahead. Someone I would have loved to have lunch with' --Fergus Henderson, St. John Bar and Restaurant.<br /><br />'I believe Fernand Point is one of the last true gourmands of the twentieth century. His ruminations are extraordinary and thought-provoking -he has been an inspiration for legions of chefs. It was the first cookbook that opened my eyes and made me more conscious of the entire dining experience. It made me think of the guest, and the culture surrounding food and restaurants' - Thomas Keller, author of 'The French Laundry Cookbook' and 'Bouchon'. 'If someone were to take away all my cookbooks except for one, I would keep Fernand Point's 'Ma Gastronomie'. For me, his philosophy instilled what cuisine is all about: generosity and hugeness of heart. Point said that if you are not a generous person you cannot be in this field' --Charlie Trotter, author of 'Charlie Trotter's' and 'Charlie Trotter Cooks at Home'.<br /><br />'Before Point, cooking was just a job; after, it was a calling' - The New York Times. It's no wonder that Fernand Point is revered by modern chefs and Ma Gastronomie has a cult following ... the book chefs love to love is back in print ... a portrait of a man wholly devoted to the spirit of dining' - Los Angeles Times. 'Almost all of the recipes in 'Ma Gastronomie' are feasible for a single cook ... rather than the 'brigade de cuisine' usually found in the most refined French kitchens' - --More Intelligent Life (The Economist).
'I believe Fernand Point is one of the last true gourmands of the twentieth century. His ruminations are extraordinary and thought-provoking -he has been an inspiration for legions of chefs. It was the first cookbook that opened my eyes and made me more conscious of the entire dining experience. It made me think of the guest, and the culture surrounding food and restaurants' - Thomas Keller, author of 'The French Laundry Cookbook' and 'Bouchon'. 'If someone were to take away all my cookbooks except for one, I would keep Fernand Point's 'Ma Gastronomie'. For me, his philosophy instilled what cuisine is all about: generosity and hugeness of heart. Point said that if you are not a generous person you cannot be in this field' --Charlie Trotter, author of 'Charlie Trotter's' and 'Charlie Trotter Cooks at Home'.
'Before Point, cooking was just a job; after, it was a calling' - The New York Times. It's no wonder that Fernand Point is revered by modern chefs and Ma Gastronomie has a cult following ... the book chefs love to love is back in print ... a portrait of a man wholly devoted to the spirit of dining' - Los Angeles Times. 'Almost all of the recipes in 'Ma Gastronomie' are feasible for a single cook ... rather than the 'brigade de cuisine' usually found in the most refined French kitchens' - --More Intelligent Life (The Economist).
'I believe Fernand Point is one of the last true gourmands of the twentieth century. His ruminations are extraordinary and thought-provoking -he has been an inspiration for legions of chefs. It was the first cookbook that opened my eyes and made me more conscious of the entire dining experience. It made me think of the guest, and the culture surrounding food and restaurants' - Thomas Keller, author of 'The French Laundry Cookbook' and 'Bouchon'. 'If someone were to take away all my cookbooks except for one, I would keep Fernand Point's 'Ma Gastronomie'. For me, his philosophy instilled what cuisine is all about: generosity and hugeness of heart. Point said that if you are not a generous person you cannot be in this field' --Charlie Trotter, author of 'Charlie Trotter's' and 'Charlie Trotter Cooks at Home'.
'Before Point, cooking was just a job; after, it was a calling' - The New York Times. It's no wonder that Fernand Point is revered by modern chefs and Ma Gastronomie has a cult following ... the book chefs love to love is back in print ... a portrait of a man wholly devoted to the spirit of dining' - Los Angeles Times. 'Almost all of the recipes in 'Ma Gastronomie' are feasible for a single cook ... rather than the 'brigade de cuisine' usually found in the most refined French kitchens' - --More Intelligent Life (The Economist).
Review
'My favourite book of all time is "Ma Gastronomie" by Fernand Point. He invented nouvelle cuisine in the Forties ... gained three Michelin stars and trained a generation of French master chefs' - Marco Pierre White. 'Before Point, cooking was just a job; after, it was a calling' - Molly O'Neill, The New York Times. 'It's no wonder that Fernand Point is revered by modern chefs and "Ma Gastronomie" has a cult following ... the books chef love to love is back in print' - Los Angeles Times. 'The new edition of "Ma Gastronomie" is beautifully produced, and chef Keller's foreword is a wonderful avenue into what lies behind the words' - Harold McGee, author of "On Food and Cooking: The Science and Lore of the Kitchen". 'Not a book for the thirty minute meals crowd but a must for chefs and restaurateurs. I highly recommend it' - Michael Ruhlman, ruhlman.com, author of "The Making of a Chef" and "The Soul of a Chef". 'I believe Fernand Point is one of the last true gourmands of the twentieth century ... an inspiration for legions of chefs' - Thomas Keller, author of "The French Laundry Cookbook" and "Bouchon". 'If someone were to take away all my cookbooks except for one, I would keep Fernand Point's "Ma Gastronomie"' - Charlie Trotter, author of "Charlie Trotter's" and "Charlie Trotter Cooks at Home".
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Customer Reviews
Most Helpful Customer Reviews
6 of 6 people found the following review helpful
Format:Hardcover
This is a really great present for the accomplished cook. The story of the chef is not only amusing but gives a real insight into how he thought and created many of his dishes.
The recipes are not for the fainthearted!!! And, may leave many a cook unsure. But, this is a lovely book just to read and admire. I thoroughly enjoyed all that it offered.
The recipes are not for the fainthearted!!! And, may leave many a cook unsure. But, this is a lovely book just to read and admire. I thoroughly enjoyed all that it offered.
3 of 18 people found the following review helpful
Format:Hardcover
THE FOUNDING OF COOKING PROPER ENDULGENCE LOOK TO ANY MASTER CHEF THEY OWN THIS BOOK
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
9 reviews
40 of 41 people found the following review helpful
Point - The Father of Modern French Cuisine
25 Jun 2004
Format:Hardcover
If you are looking for loads of pretty pictures and precise recipes this book is probably not for you. But if you have an interest in the true origins of modern French cuisine, herein lie the recipes and the history of one of the most influential chefs of the 20th century. From a small town eighteen miles south of Lyon, he gained three Michelin stars for his restaurant la Pyramide and trained the next generation of French culinary stars, including Paul Bocuse, Alain Chapel, Louis Outhier and Jean and Pierre Troisgros. It's a great book but the recipes are more notes on how to proceed, based on an assumption that that the reader will have the level of culinary proficiency required to execute them. They are transitional showing the movement from traditional French cuisine with it's foundation of roux based sauces into simpler builds using tapioca, arrowroot or creme fraiche reductions. And of course what we all now think of as the recent discovery of organic, fresh and seasonal products, was in fact the basis for his culinary mastery as far back as 1920. I am on my second copy, having worn out the first which I bought new in 1974. If you can find a copy - get it!
Patrick McDonnell - Culinary Director, FoodArts Magazine
45 of 49 people found the following review helpful
The REAL Chef of all time
6 April 2000
Format:Hardcover
Fernand Point was the greatest chef of all time. This is especially evident when one considers that his apprentices included Paul Bocuse and Jean Banchet. Point was so driven a cuisinier that he literally died in his kitchen, of a heart attack. During the German occupation of France, rather than serve the German officers, he politely closed his restaurant, one of few to do so. A master of simplicity, it was he who started the lightening of the heavy classical style, while never compromising essential flavors; in fact, he made the essential flavors come through like they never had before! He embodied all the familiar notions one has of an old-school French chef: Tyrant, drinker, and an absolute fanatic for detail and precision. This book is a must for anyone who is, or takes his or her self as a serious gastronome. An absolute must.
5 of 6 people found the following review helpful
Amazing
23 Nov 2008
Format:Hardcover|Amazon Verified Purchase
I was thrilled to see Chef Point's book in print again. As a culinary instructor, it's a great reference for culinary history, technique and inspiration for classical technique.
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