Ma Gastronomie
introduction et presentation de FELIX BENOIT neuf compostitions de DUNOYER DE SEGONZAC FLAMMARION
FIRST FRENCH EDITION. 1969. Large 4to. Pastedown and end-paper with photos of butter carvings. [1] Half title with a dedication and signed by Madame Point. [1] Title page. Coloured drawing by Sigismond Landau of Fernand Point. [1] p7-10 La personnalite de Fernand Point. 11-169. [1] 171-177 Table des Matieres. [1] 1fep. Pastedown and end-paper with photos of butter carvings. No D/J. Full brown cloth boards with a photo of the a plate with a design of La Pyramide at Vienne. Internally very clean. As new.
- A very handsome book. With many coloured photographs, full page drawings and numerous photos of the restaurant and its dishes. Recipes of famous Point dishes adorn many chapters about the restaurant's history and it's employees. Although this is a very glossy production it presents a family feel to this very famous and popular restaurant. This essential volume is as celebrated for Point’s wise, witty and provocative views on food as for his remarkable, inventive recipes compiled from his written notes. From his restaurant 'La Pyramide' in Vienne, a town half an hour to the south of Lyon, he gained three Michelin stars and trained a generation of French master chefs; Paul Bocuse, Alain Chapel, Louis Outhier, Georges Perrier and Jean and Pierre - the Brothers Troisgros. His legacy has had a huge impact on this present generation of famous chef's and will in turn have a long-lasting effect on future cooks and gastronomes.
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Modern category
ref number:
11127