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During its heyday, La Mere Brazier was the most famous restaurant in France - a magical gastronomic experience that drew the likes of Marlene Dietrich and various French presidents. Its proprietor and chef, Eugenie Brazier, was the first French chef awarded six Michelin stars. She became and still is today, the inspiration for modern French cooking. First published in France in 1977, La Mere Brazier is a culinary masterpiece. Part memoir and part recipe collection, it includes classic French recipes from Lyon, the hotbed of the French culinary scene. La Mere Brazier fills an important gap in culinary history, and is a must-have for anyone interested in classic recipes and French regional cuisine.

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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