La Mere Brazier: The Mother of Modern French Cooking

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9780847840960: La Mere Brazier: The Mother of Modern French Cooking

Available in English for the first time, this charming book combines over 300 classic regional French recipes from Lyon, the hotbed of the French culinary scene, with reminiscences by one of the only female chefs to have won six Michelin stars. La Mère Brazier became the most famous restaurant in France—a magical gastronomic experience that drew such stars as Marlene Dietrich as well as French presidents. Its proprietor and chef, Eugénie Brazier, was the first woman awarded six Michelin stars. She became—and still is today—the inspiration and mentor for modern French cooking, and leading chefs including Paul Bocuse have trained with her. Written in her words and first published in 1977, La Mère Brazier is a culinary masterpiece. Part memoir and part recipe collection, it is translated into English here for the first time. This is a master class in how to cook, with over 300 recipes—from Bresse chicken in mourning (with truffles) to lobster Aurora as well as simple classics like artichokes with foie gras—that anyone can easily follow at home. While most classic French recipes are complicated and time-consuming, Brazier’s cooking is more practical and user-friendly. This book features anecdotal culinary wisdom and charming trivia (Bocuse had to iron tablecloths and wash dishes before moving up to prepping). Filling an important gap in culinary history, this book is a must-have for anyone interested in classic recipes and French regional cuisine.

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About the Author:

Eugénie Brazier is the mother of modern French cooking. She opened her restaurant in 1921 and went on to earn six Michelin stars—the only woman to do so until 2009. Among the chefs that trained with her were Paul Bocuse and Bernard Pacaud of L’Ambroisie in Paris, both three-star Michelin icons. Paul Bocuse holds three Michelin stars and is renowned as one of the world’s preeminent chefs.

Review:

"...extraordinary...La Mere Brazier brings the life, voice and recipes of an iconic French chef to an Anglophone audience at long last. Care has been taken to retain the historical accuracy of the recipes while making them accessible to modern home cooks." -Saveur

"This book, first published in 1977, offers a charming glimpse into those early days and also features recipes that make classic, French cooking a lot more accessible..." -Cookbooks365

"...her cookbook is a classic." -Eater 

"Sobre este título" puede pertenecer a otra edición de este libro.

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1.

Brazier, Eugenie
ISBN 10: 0847840964 ISBN 13: 9780847840960
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Descripción 2014. HRD. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería VR-9780847840960

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2.

Brazier, Eugenie/ Bocuse, Paul (frw)
ISBN 10: 0847840964 ISBN 13: 9780847840960
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GreatBookPrices
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Descripción Estado de conservación: New. Nº de ref. de la librería 19786017-n

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3.

BRAZIER, EUGENIE
Editorial: Penguin Random House
ISBN 10: 0847840964 ISBN 13: 9780847840960
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INDOO
(Avenel, NJ, Estados Unidos de America)
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Descripción Penguin Random House. Estado de conservación: New. Brand New. Nº de ref. de la librería 0847840964

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Brazier, Eugenie
ISBN 10: 0847840964 ISBN 13: 9780847840960
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Descripción 2014. HRD. Estado de conservación: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería IB-9780847840960

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5.

Brazier, Eugenie
Editorial: Rizzoli
ISBN 10: 0847840964 ISBN 13: 9780847840960
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Mediaoutlet12345
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Descripción Rizzoli. Hardcover. Estado de conservación: New. 0847840964 *BRAND NEW* Ships Same Day or Next!. Nº de ref. de la librería SWATI2132098322

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6.

Eugenie Brazier, Paul Bocuse
Editorial: Rizzoli International Publications, United States (2014)
ISBN 10: 0847840964 ISBN 13: 9780847840960
Nuevos Tapa dura Cantidad: 10
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Book Depository hard to find
(London, Reino Unido)
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Descripción Rizzoli International Publications, United States, 2014. Hardback. Estado de conservación: New. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. Available in English for the first time, this charming book combines over 300 classic regional French recipes from Lyon, the hotbed of the French culinary scene, with reminiscences by one of the only female chefs to have won six Michelin stars. La Mere Brazier became the most famous restaurant in France--a magical gastronomic experience that drew such stars as Marlene Dietrich as well as French presidents. Its proprietor and chef, Eugenie Brazier, was the first woman awarded six Michelin stars. She became--and still is today--the inspiration and mentor for modern French cooking, and leading chefs including Paul Bocuse have trained with her. Written in her words and first published in 1977, La Mere Brazier is a culinary masterpiece. Part memoir and part recipe collection, it is translated into English here for the first time. This is a master class in how to cook, with over 300 recipes--from Bresse chicken in mourning (with truffles) to lobster Aurora as well as simple classics like artichokes with foie gras--that anyone can easily follow at home. While most classic French recipes are complicated and time-consuming, Brazier s cooking is more practical and user-friendly. This book features anecdotal culinary wisdom and charming trivia (Bocuse had to iron tablecloths and wash dishes before moving up to prepping). Filling an important gap in culinary history, this book is a must-have for anyone interested in classic recipes and French regional cuisine. Nº de ref. de la librería BTE9780847840960

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7.

Eugenie Brazier, Paul Bocuse
Editorial: Rizzoli International Publications, United States (2014)
ISBN 10: 0847840964 ISBN 13: 9780847840960
Nuevos Tapa dura Cantidad: 1
Librería
The Book Depository
(London, Reino Unido)
Valoración
[?]

Descripción Rizzoli International Publications, United States, 2014. Hardback. Estado de conservación: New. Language: English . Brand New Book. Available in English for the first time, this charming book combines over 300 classic regional French recipes from Lyon, the hotbed of the French culinary scene, with reminiscences by one of the only female chefs to have won six Michelin stars. La Mere Brazier became the most famous restaurant in France--a magical gastronomic experience that drew such stars as Marlene Dietrich as well as French presidents. Its proprietor and chef, Eugenie Brazier, was the first woman awarded six Michelin stars. She became--and still is today--the inspiration and mentor for modern French cooking, and leading chefs including Paul Bocuse have trained with her. Written in her words and first published in 1977, La Mere Brazier is a culinary masterpiece. Part memoir and part recipe collection, it is translated into English here for the first time. This is a master class in how to cook, with over 300 recipes--from Bresse chicken in mourning (with truffles) to lobster Aurora as well as simple classics like artichokes with foie gras--that anyone can easily follow at home. While most classic French recipes are complicated and time-consuming, Brazier s cooking is more practical and user-friendly. This book features anecdotal culinary wisdom and charming trivia (Bocuse had to iron tablecloths and wash dishes before moving up to prepping). Filling an important gap in culinary history, this book is a must-have for anyone interested in classic recipes and French regional cuisine. Nº de ref. de la librería AAS9780847840960

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8.

Eugenie Brazier, Paul Bocuse
Editorial: Rizzoli International Publications, United States (2014)
ISBN 10: 0847840964 ISBN 13: 9780847840960
Nuevos Tapa dura Cantidad: 1
Librería
The Book Depository US
(London, Reino Unido)
Valoración
[?]

Descripción Rizzoli International Publications, United States, 2014. Hardback. Estado de conservación: New. Language: English . Brand New Book. Available in English for the first time, this charming book combines over 300 classic regional French recipes from Lyon, the hotbed of the French culinary scene, with reminiscences by one of the only female chefs to have won six Michelin stars. La Mere Brazier became the most famous restaurant in France--a magical gastronomic experience that drew such stars as Marlene Dietrich as well as French presidents. Its proprietor and chef, Eugenie Brazier, was the first woman awarded six Michelin stars. She became--and still is today--the inspiration and mentor for modern French cooking, and leading chefs including Paul Bocuse have trained with her. Written in her words and first published in 1977, La Mere Brazier is a culinary masterpiece. Part memoir and part recipe collection, it is translated into English here for the first time. This is a master class in how to cook, with over 300 recipes--from Bresse chicken in mourning (with truffles) to lobster Aurora as well as simple classics like artichokes with foie gras--that anyone can easily follow at home. While most classic French recipes are complicated and time-consuming, Brazier s cooking is more practical and user-friendly. This book features anecdotal culinary wisdom and charming trivia (Bocuse had to iron tablecloths and wash dishes before moving up to prepping). Filling an important gap in culinary history, this book is a must-have for anyone interested in classic recipes and French regional cuisine. Nº de ref. de la librería AAS9780847840960

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9.

Brazier, Eugenie
Editorial: Rizzoli (2014)
ISBN 10: 0847840964 ISBN 13: 9780847840960
Nuevos Tapa dura Cantidad: 1
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Murray Media
(North Miami Beach, FL, Estados Unidos de America)
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Descripción Rizzoli, 2014. Hardcover. Estado de conservación: New. Never used!. Nº de ref. de la librería 0847840964

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10.

Eugenie Brazier, Paul Bocuse
Editorial: Rizzoli International Publications
ISBN 10: 0847840964 ISBN 13: 9780847840960
Nuevos Tapa dura Cantidad: 1
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THE SAINT BOOKSTORE
(Southport, Reino Unido)
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Descripción Rizzoli International Publications. Hardback. Estado de conservación: new. BRAND NEW, La Mere Brazier: The Mother of Modern French Cooking, Eugenie Brazier, Paul Bocuse, Available in English for the first time, this charming book combines over 300 classic regional French recipes from Lyon, the hotbed of the French culinary scene, with reminiscences by one of the only female chefs to have won six Michelin stars. La Mere Brazier became the most famous restaurant in France--a magical gastronomic experience that drew such stars as Marlene Dietrich as well as French presidents. Its proprietor and chef, Eugenie Brazier, was the first woman awarded six Michelin stars. She became--and still is today--the inspiration and mentor for modern French cooking, and leading chefs including Paul Bocuse have trained with her. Written in her words and first published in 1977, La Mere Brazier is a culinary masterpiece. Part memoir and part recipe collection, it is translated into English here for the first time. This is a master class in how to cook, with over 300 recipes--from Bresse chicken in mourning (with truffles) to lobster Aurora as well as simple classics like artichokes with foie gras--that anyone can easily follow at home. While most classic French recipes are complicated and time-consuming, Brazier's cooking is more practical and user-friendly. This book features anecdotal culinary wisdom and charming trivia (Bocuse had to iron tablecloths and wash dishes before moving up to prepping). Filling an important gap in culinary history, this book is a must-have for anyone interested in classic recipes and French regional cuisine. Nº de ref. de la librería B9780847840960

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