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The Cuisine of Jacques Maximin Hardcover – Nov 1986

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Product details

  • Hardcover
  • Publisher: William Morrow & Co; First Edition edition (Nov. 1986)
  • Language: English
  • ISBN-10: 0877958106
  • ISBN-13: 978-0877958109
  • Product Dimensions: 23.4 x 15.5 x 3 cm
  • Average Customer Review: 3.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 2,006,436 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

By Charlie E on 9 May 2011
Format: Hardcover
First time I went to the Negresco, best part of twenty quid for an extra egg with breakfast was a bigger culture shock than the twelve pounds for a glass of Perrier. And that's 20 years ago. But when budget permitted, I managed to steel myself for lunch at the Chantecler and had one of the best meals of my life. Now the recipes behind the success of the poshest table in Nice are in a hardback book in English so that the cooks in my life can recreate the experience without breaking the family fortune.
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Most Helpful Customer Reviews on (beta) 2 reviews
1 of 1 people found the following review helpful
Maître Maximin - Professional recipes circa 1986. By One of Europe's Foremost Chefs 24 Oct. 2013
By Southern Review - Published on
Format: Hardcover Verified Purchase
Jacques Maximin
The Cuisine of Jacques Maximin, was published in France in 1984 as "Couleurs, Parfums at Saveurs de Ma Cuisine - les recettes originales de Jacques Maximin". This English translation came along in 1986. It was part of a stable of "old" recipe books with mainly Provençal cuisine that I have immensely enjoyed revisiting.

Chef de Cuisine, Maximin is one of the foremost chefs of Europe, and his admirers expect sophisticated and complex dishes from him, relying on the skills of his kitchen staff along with the faultless quality of his produce and ingredients to create a perfect result from every recipe, every time.


He humorously begins his book saying "When I arrived in Nice (from northern France) I was a little frightened of such an emphatic style of cooking, with its unsettling aromas and enough garlic to make intimate conversation unbearable and seduction unlikely."


Jacques Maximin captured my attention as a serious cook and professional artist because he links "the art of cooking" to the art of painting, poetry and sculpture, especially sculpture. He says both "arts" are based on manual dexterity, on the sense of touch and the ability to combine different elements in harmonious mixtures, and both use simple fundamental materials to build the finished work of art. The book proudly includes some recipes from two of his artist friends. I work in many media and have always found cooking to be both related to art and a very relaxing, creative expression that seems to flow effortlessly, and joyously from my being.

Nice, at one time an Italian city, is passionate about pasta, aioli and soupe au pistou. But as a Northerner he felt free to innovate and experiment. He shocked many of the traditionally minded people, but at the same time he found favor with the influential locals as well as the critics.

Not all of Maximin's dishes reflect the Mediterrean in flavor, but much of his dishes utilize the local produce.

There are two kinds of recipes in this book: dishes for special occasions that are lavish, extravagant and a triumph to serve guests, and then there are everyday dishes that are straightforward and simple enough for dinner at home. I find all the fare to be intuitive for my background and style of cooking. The recipes are logical, the pairings are like my own, and while I would back off the butter and make a few other minor substitutions, the book is a pleasure with which to become reacquainted. I read through it cover to cover (there are few photos and the plating is dated), but I would make with alacrity 98% of the dishes.

You will notice the author always specifies fresh herbs, which are available all the year around in Provence. They are also abundantly available in my garden with the exception of tarragon which I purchase weekly as it does not grow well here. He is so adamant about this that he insists one use another fresh herb entirely, than use dried herbs. It is insistence in areas such as herbs that so tenaciously connect with my own cooking philosophy that I find myself so smitten with this treasure. The abundant use of foie gras, butter, exaggerated quantities of basil and garlic, I can intuitively tame.

Unfortunately this is the only English cookbook Chef de Cuisine, Maximin has published. It is high on my list.
1 of 1 people found the following review helpful
French Cuisine from the 1980s. 18 Feb. 2013
By Music lover - Published on
Format: Hardcover Verified Purchase
This book is for the home cook with an interest in the dishes of Nouvelle Cuisine from the early 1980s in France.

The recipes are easy and are from the time when butter, eggs and cream were the holy trinity of French cooking.

I had the privilege of spending many weeks at the Negresco Hotel in Nice, France, and dining at The Chantecler restaurant at The Negresco, a national treasure of France. I learned many things from Jacques and have never had better cuisine. Because I came there so often he called me, in French of course, "The lady who comes from the sky." Many call him the Napoleon of the kitchen because they find him difficult and tempermental. I call him genius. You can look online for more information about this brilliant chef.
Just as one does not forget the best lover they ever knew, I do not forget Jacques Maximin as the best chef I have ever known.
Last I heard he was involved with other chefs with a restaurant in Paris, so if you are going to Paris you might want to make a reservation weeks or months before you arrive so you can enjoy the cooking of Maximin, just be sure he is cooking the time you will be there. I think he is semi-retired.

If you can find his book new, snap it up. New may not be possible though. I had to buy used and the book was not even in good condition although the seller, Bloom Books VA stated it was Used-like new. In fact, the binding was loose, and the pages were yellowed and brown all around the edges. Apparently the publisher used cheap paper that did not hold up and the binding was not done properly. Don't buy from Bloom Books VA.

I keep looking in vain for a new cookbook to be offered by Jacques Maximin. Most of all, I would like to sit once more at his table in France and enjoy the delights from his kitchen.
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