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In fact his introduction is only a couple of pages long, kind of signalling that the book actually isn't that important. a whole chicken stuffed with foie gras and other ingredients). There is no attempt to explain Point's philosophy or anything similar.Keller, who writes the foreword, also makes no attempt to explain why the book is important. 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. I would only recommend this book to food historians or French cuisine chef who admire the chef. However, what I fail to see is why this book is considered important. Unfortunately, the author never wrote any books, so after his death his disciples put together this book based on hand written recipes. The recipes seems very similar to Escoffier (e.g.
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. 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.
As a culinary instructor, it's a great reference for culinary history, technique and inspiration for classical technique. I was thrilled to see Chef Point's book in print again.
a celebrity chefs celebrity chef, his knowledge echoes through the years to teach lessons to all cooks. 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.
The recipes are notintended for beginners-they are notes from one chef to another about how something is done. No matter, this is a chance to find out what you don'tknow and to think about what's worth knowing. This book might best be described as a keepsake of the famous restaurant La Pyramide. If you don't knowyour beurre noisette from a sole in the pan, you won't learn it here. Think of it as culinary inspiration.--Lynn Hoffman, author of THE NEW SHORT COURSE IN WINE andthe forthcoming novel bang BANG from Kunati Books. Created in Vienne by Fernand Point, it was the home school of Paul Bocuse, Georges Perrier, the Troisgros brothers and a wholegeneration 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 aphorismsfrom Point himself, a biography, photographs, menus, sketches and finally some recipes.
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