La Mere Brazier: The Mother of Modern French Cooking

Brazier, Eugenie

Editorial: Rizzoli
ISBN 10: 0847840964 / ISBN 13: 9780847840960
Usado / Hardcover / Cantidad: 0
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0847840964 We carry new, used, and remaindered books - some books may have remainder mark and/or underlining. We often have multiple copies per title - and have over 20,000 discounted titles available. Symposium Books is an Independent Bookstore with locations in Providence, RI near Brown University and RISD and in East Greenwich, RI. We are dedicated to providing our customers with the widest selection of scholarly, literary and quality art books. Expedited shipping is available. We pride ourselves on offering prompt, reliable customer service and a no hassle return policy. N° de ref. de la librería

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Sinopsis: 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.

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.

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Detalles bibliográficos

Título: La Mere Brazier: The Mother of Modern French...
Editorial: Rizzoli
Encuadernación: Hardcover
Condición del libro: Very Good

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1.

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

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Brazier, Eugenie
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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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Eugenie Brazier, Paul Bocuse
Editorial: Rizzoli International Publications, United States (2014)
ISBN 10: 0847840964 ISBN 13: 9780847840960
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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 AAB9780847840960

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BRAZIER, EUGENIE
Editorial: Penguin Random House
ISBN 10: 0847840964 ISBN 13: 9780847840960
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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
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Descripción Rizzoli. Hardcover. Estado de conservación: Fine. 0847840964 *LIKE NEW* Ships Same Day or Next!. Nº de ref. de la librería SWATI1748FI701898

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Brazier, Eugenie
Editorial: Rizzoli
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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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Eugenie Brazier, Paul Bocuse (Foreword)
Editorial: Rizzoli (2013)
ISBN 10: 0847840964 ISBN 13: 9780847840960
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Descripción Rizzoli, 2013. Hardcover. Estado de conservación: Used: Good. Nº de ref. de la librería SONG0847840964

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Eugenie Brazier, Paul Bocuse
Editorial: Rizzoli International Publications
ISBN 10: 0847840964 ISBN 13: 9780847840960
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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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Eugenie Brazier, Paul Bocuse
Editorial: Rizzoli International Publications, United States (2014)
ISBN 10: 0847840964 ISBN 13: 9780847840960
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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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Eugenie Brazier, Paul Bocuse
Editorial: Rizzoli International Publications, United States (2014)
ISBN 10: 0847840964 ISBN 13: 9780847840960
Nuevos Tapa dura Cantidad: 1
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The Book Depository
(London, Reino Unido)
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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 AAB9780847840960

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