Download Ebook La Mere Brazier: The Mother of Modern French Cooking, by Drew Smith
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La Mere Brazier: The Mother of Modern French Cooking, by Drew Smith
Download Ebook La Mere Brazier: The Mother of Modern French Cooking, by Drew Smith
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Review
"...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
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About the Author
Eugénie Brazier is the mother of modern French cooking. She opened her restaurant in 1921 and went on to earn six Michelin stars—the only woman to do so until 2009. Among the chefs that trained with her were Paul Bocuse and Bernard Pacaud of L’Ambroisie in Paris, both three-star Michelin icons. Paul Bocuse holds three Michelin stars and is renowned as one of the world’s preeminent chefs.
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Product details
Hardcover: 272 pages
Publisher: Rizzoli (March 25, 2014)
Language: English
ISBN-10: 9780847840960
ISBN-13: 978-0847840960
ASIN: 0847840964
Product Dimensions:
6.7 x 1.4 x 9.1 inches
Shipping Weight: 2.1 pounds (View shipping rates and policies)
Average Customer Review:
4.0 out of 5 stars
22 customer reviews
Amazon Best Sellers Rank:
#414,811 in Books (See Top 100 in Books)
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.
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.
An excellent reprint of a classic. An excellent book for the more advanced book as the recipes take a little savy about cooking.
Nice to read about this wonderful woman after having enjoyed her food so many times in the past. A classic and a mentor in modern French cooking, she should get more credit than she does.
Not always easy to find the recipe you're looking for... No pictures at all. Very often quite complicated, more of a "restaurant" type cuisine.Unless you are a very very good cook....
You can never read too many cookbooks. This one is a treasure. Eugénie Brazier is the only woman to win six Michelin stars for her restaurants. Although the recipes in this book are not written in the way we today are accustomed to, it's still possible to learn from her methods and ingredients. Unfortunately, La Mère was able to source fresh ingredients from the Lyon countryside; we no longer have such fresh food available to us and it obviously affects the flavor of the dishes. The story of her life is well worth reading, her rise from a farm girl to the woman who fearlessly ran restaurants and trained many now famous chefs. This is a must have addition to any cookbook collection.
Great recipes book but not only recipes, lots to learn about Eugenie Brazier. I definitely recommend, it probably is the best book about her and her recipes that is available in english.
It is amazing to read about the mother of modern cuisine.
My foodie friend loved it.
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