La Mere Brazier: The Mother of Modern French Cooking

La Mere Brazier: The Mother of Modern French Cooking

By: Eugenie Brazier (author), Drew Smith (translator)Hardback

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La Mere Brazier was the most famous restaurant in France from the moment it opened in 1921. Its namesake, Eugenie Brazier, was the first woman ever to be awarded six Michelin stars. She was the inspiration and mentor for all modern French cooking.A masterclass on how to cook, this book reveals over 300 of Brazier's recipes that stunned all of France - from her Bresse chicken in mourning (with truffles) to her lobster Aurora - as well as simple traditional recipes that anyone can easily follow at home. Written in her own words, each page captures the unique atmosphere of France, of French society, of French cooking and of the relationships between men and women.

About Author

Eugenie Brazier was born a peasant farmer's daughter who was sent out to look after the pigs when she was aged just four. Put into service she learned to cook when the family went on holiday to the south of France and their old chef stayed behind. The recipes here provide a unique canon, much imitated but never surpassed, a truly magical gastronomic experience that drew movie stars like Marlene Deitrich to her door, as well as presidents and all of Lyon, where she is an icon and has a street named after her. Among the young chefs to train with her were Paul Bocuse and Bernard Pacaud of L'Ambroisie in Paris - both three star Michelin icons who pay their respects in this unique book. About the translator: Drew Smith is a former editor of the UK's Good Food Guide. He was a Guardian columnist for 12 years and has published books on cooking and food. Drew spent much of his childhood in France and speaks fluent French.


Ma Mere: Foreword by Paul Bocuse. 'A Passion for Cooking': Preface by Bernard Pacaud. Translator's Note by Drew Smith. My Story by Eugenie Brazier. The Recipes. Notes for Cooks. EGGS includes: Eggs with cantal cheese, Ham souffle, Pike quenelles, Sole in blankets. STARTERS AND FIRST COURSES Includes: Artichokes with truffles, Truffle turnovers, Foie Gras in brioche, Savoy fondue, Gratin of oysters, Beaugency mushroom pate. FISH includes: Marseille Bouillabaisse, Shellfish gratin, Lobster with brandy and cream, Scallops in champagne, Mussels in cream and saffron, Sole with porcini mushrooms, Red mullet nicoise. POULTRY AND GAME includes: Chicken braised in champagne, Hunter's chicken, Roast duck stuffed with olives, Roast turkey with truffle and chestnuts, Pheasant in pommard, Muscovite sauce for venison, Hare of rabbit stew. MEAT includes: Roast baron of lamb, Navarin of lamb (stew), Beef Burgundy, Fillet steak Rossini, Veal medallions Provencal, Auvergne pork hotpot, Veal kidney flambeed in Noilly-Prat. BAKING AND DESSERTS includes:, Savoy biscuits, Hot souffle, Clafoutis, Madeleines, Quince preserve, Baked custard, King's cake. BUTTERS AND SAUCES includes: Prawn butter, Snail butter, Bearnaise sauce, Hollandaise sauce, Hungarian sauce, Mustard cream sauce, Mere Brazier's vinaigrette.Glossary of Cooking Terms. Recipe Index

Product Details

  • ISBN13: 9781906761844
  • Format: Hardback
  • Number Of Pages: 272
  • ID: 9781906761844
  • weight: 950
  • ISBN10: 1906761841
  • translations: French

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