Synopses & Reviews
French Chefs Cooking The culinary heritage of France is among the most celebrated the world over, and in French Chefs Cooking, Michael Buller introduces us to 38 of the chefs that made it famous, with selections of recipes from each of them. In creating this collection, Buller tells the tale of the French culinary heritage that has been explored in America, France, and around the world. With anecdotes that accompany the recipes, we learn not only about the cuisine, but also about how the masters learned it themselves. It is a down-to-earth story of the land and the seasons, of the lives and the dreams of these men and women. Buller first came to America in the seventies, accompanying and translating for the French winemakers, having already befriended most of the chefs included in this book while working in the food industry in France. The chefs featured here include Paul Bocuse, Jean Troisgros, Paul Haeberlin, and many others, covering several of the culinary traditions of France. When many of the chefs first crossed the Atlantic, Michael Buller was there, often initiating their trips. This century's French cuisine has been the source of fine cooks and fine cooking the world over, in particular in America. The last 30 years have seen a steady stream of great French chefs arriving on these shores, some visiting, some here to stay. Gathered together in one book for the first time in the history of la cuisine Française, these are the chefs that are household names in France, and many of them well-known in America. Chefs such as André Soltner, for 30 years the chef and owner of Lutèce, Daniel Boulud in New York, Georges Perrier in Philadelphia, and Jean-Louis Palladin in Las Vegas make French Chefs Cooking a truly special collection. Here is a rare intimate portrait of the chefs while they work, at home and on their travels abroad, recorded by an author who has been praised by the international press for his previous books. Buller has adapted these recipes for American home kitchens, along with tips from the chefs. This is a chef's cookbook that leaves the home cook relaxed, working with what is available at the local market, or, that can be enjoyed as a relaxing read and armchair journey to France and the romance of the great chefs. www.idgbooks.com
Buller introduces 38 of the chefs who have made French cuisine so famous, with selections of recipes from each, as well as a rare and intimate portrait of the chefs at home, at work, and on their travels abroad. 20 photos. Two-color interior.
Author Michael Buller introduces you to 38 of the chefs who have made French cuisine so famous. 20 photos illustrate selections of recipes from each of the chefs included in this volume.
Recipes and Stories from the Great Chefs of France Advance Praise for French Chefs Cooking "Michael Buller could almost be described as a great chef groupie, but his love and understanding of who these chefs are and their contributions to the world's cuisine, make him an important chronicler of our culinary age." Dorothy Cann Hamilton, Founder and Chief Executive Officer, French Culinary Institute "A well-timed look into those chefs who have influenced many cuisines of the world, and helped escalate the quality of food in our lives. In this book, Michael Buller reveals the minds of many of the great chefs, and at the same time, leaves the sense of awe intact." Ferdinand Metz, President, Culinary Institute of America "I am so happy Michael Buller was able to put these great recipes together. To have the secrets and the tours de main in one book of our culinary elite is just marvelous." André Soltner "You are our food and wine ambassador." Paul Bocuse
Includes bibliographical references (p. 303-305) and index.
About the Author
MICHAEL BULLER, born in London, previously authored the award-winning The Winemaker's Year: Four Seasons in Bordeaux and The Winemaker's Year in Beaujolais. An Englishman who went to France for three weeks and stayed 12 years as journalist, radio producer, and theater and fashion consultant, he met the winemakers and his first great chef in the sixties, and has been with them ever since. He now lives in New York.MICHAEL BULLER, born in London, previously authored the award-winning The Winemaker's Year: Four Seasons in Bordeaux and The Winemaker's Year in Beaujolais. An Englishman who went to France for three weeks and stayed 12 years as journalist, radio producer, and theater and fashion consultant, he met the winemakers and his first great chef in the sixties, and has been with them ever since. He now lives in New York.
Table of Contents
Chapter One: Soups.
Chapter Two: Eggs.
Chapter Three: Fish.
Chapter Four: Meat.
Chapter Five: Chicken.
Chapter Six: Game.
Chapter Seven: Vegetables.
Chapter Eight: Pastas.
Chapter Nine: Cheeses and Bread.
Chapter Ten: Desserts.
A. Stocks, Sauces, Marinades, and More.
B. Cooking Times and Weights and Measures.
C. Some Basic Kitchen Equipment and Culinary Glossary.
D. Suppliers for Produce and Kitchen Equipment.
F. The Chefs and Their Restaurants.