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Since its first publication in France in 1969, Ma Gastronomie has taken its place among the classics of French gastronomy. This essential volume is as celebrated for Fernand Point's wise, witty, and provocative views on food as for his remarkable, inventive recipes--over 200 of them--carefully compiled from his handwritten notes.
An undisputed creative genius of French gastronomy and founder of the legendary La Pyramide restaurant, halfway between Paris and the Riviera, Point revolutionized French cuisine, building on its traditions and creating his own versions of the great classical dishes. His peers called him Le Roi, and during his reign there were few celebrities and no serious gourmet who didn't make the journey to dine at La Pyramide. His disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world's greatest French chefs. As one of his three-star students, François Bise, said, "Point was an artist. It's difficult to say enough about him." In that spirit, it is not unfounded to assert that no cookbook collection is truly complete without a copy of Ma Gastronomie.
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By Jackal (Singapore)
I don't doubt that the author was a central person in the development of French cuisine, as pointed out in the introduction by Thomas Keller. However, what I fail to see is why this book is considered important? The recipes seems very similar to Escoffier (e.g. a whole chicken stuffed with foie gras and other ingredients). Keller makes no attempt to explain why the book is important. In fact his introduction is only a couple of pages long, kind of signalling that the book actually isn't that important. I would only recommend this book to food historians.
By Dennis Hayes (Allen Park, Michigan)
I had heard of the book by way of an intereview I saw of Chef Thomas Keller with Charlie Rose. My son, a big fan of Keller's, I felt, would enjoy it. I got it, read it, and then passed it on to my son who REALLY enjoyed it and was rather amazed by it.
It gives a nice insight into the gastronomy which may no longer exist but can still be aspired to by a few.
By R. Matthews (Pompano Beach, FL)
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.
By E. Wunderlich (some kitchen, usa)
written in an earlier time, this book is an amazing time capsule and portrait of a man who was known as the thomas keller of his day. the size and lack of bulk almost make the impression of cook book as coloring book, but the depth of thought in the recipes and personal illustrations in the book make up for it. a celebrity chefs celebrity chef, his knowledge echoes through the years to teach lessons to all cooks.
By Lynn Hoffman, author:The Short Course in Beer (Philadelphia)
This book might best be described as a keepsake of the
famous restaurant La Pyramide. Created in Vienne by
Fernand Point, it was the home school of Paul Bocuse,
Georges Perrier, the Troisgros brothers and a whole
generation of French chefs. It wouln't be an
exaggeration to say that nouvelle cuisine began here.
What we have in this book is a collection of aphorisms
from Point himself, a biography, photographs, menus,
sketches and finally some recipes. The recipes are not
intended for beginners-they are notes from one chef to
another about how something is done. If you don't know
your beurre noisette from a sole in the pan, you won't
learn it here.
No matter, this is a chance to find out what you don't
know and to think about what's worth knowing. Think of
it as culinary inspiration.
--Lynn Hoffman, author of THE NEW SHORT COURSE IN WINE and
the forthcoming novel bang BANG from Kunati Books.
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