Ma Gastronomie Hardcover – October 30, 2008

If you have a solid background in traditional cooking techniques and want to explore the great french classic recipes, this is an amazing book. If you have a basic cooking knowledge, are looking to learn to cook in the french style or are looking for well defined, step by step books, you will not like this cook book. It was written by a highly trained and life long chef, and was written for other chefs. This cookbook assumes that when the recipe calls out for a dish to be cooked, say, en cocotte, you already know how to do that.It has amazing dishes in it. You'll find some very affordable to make, and others stunningly expensive. All are amazing in presentation and taste. Fernand Point was on of the greats, and the vignettes in the book are also VERY entertaining to read. This is an important cookbook for a classic cooking library, and if you follow the careers of today's great chefs, you will find many dishes that are "modernized" versions of these Fernand Point classics.

Ma Gastronomie should be required reading for all culinary school students. Fernand Point was a pinnacle and Beacon of culinary finesse and wisdom. In this book he discussed his beliefs in the kitchen and the importance of taking care of the guests. There are also some good recipes provide. More importantly much of the information provided from chef Point although written a very long time ago is still very relevant today. Quite impressive.

It's nice to see this book available to the new generation of cooks in the world. I learned a couple of Point's recipes when I was a teenager. They were in an obscure cookbook (even more-so than Ma Gastronomie) left in a house my brother purchased in the 70's. I convinced my mother to allow me to make Volaille Pyramide which would require black truffles, of course. I was pretty ambitious with my new found love of la cuisine, so I then tackled the glorious Marjolaine as made by Point. The accolades I received from these dishes were enough to leave the "Pyramide" imprinted on my brain forever. As soon as I was old enough, I went to Vienne and ate Bresse chickens and other wonderful dishes at this Mecca of gastronomy. Madame Point graciously sat us and signed a menu she had written earlier in the day. I still have it and cherish the memory. I feel sorry for the reviewer who was not inspired by this little book. It is precisely what it needs to be. I think this book says more than enough, and with a little thought and a lot of effort, you can create dishes that are actually great from the words therein. What's more, you will have garnered an understanding of the work required to refine a dish. As in learning to ride a bicycle, your adjustments will become more natural and your balance will come from within. As time goes on, you will improve. Enjoy this treasure and let it soak in; be patient.

My husband is a chef and his favorite movie that we watch with our kids is ratatouille the chef that helped in that movie talked about this book in the extras so I ordered this for my husband. He was very surprised and also happy with the book. He loves to learn anything that he can

If you read cookbooks then this one is a significant addition to your professional bookshelf. This world class chef was considered a national treasure of France. He ran Le Pyramid in Leon France. I ate there when I was a young man and never forgot the experience.

Came in great condition, sooner than expected- thank you!

written in an earlier time, this book is an amazing time capsule and portrait of a man who was known as the thomas keller of his day. the size and lack of bulk almost make the impression of cook book as coloring book, but the depth of thought in the recipes and personal illustrations in the book make up for it. a celebrity chefs celebrity chef, his knowledge echoes through the years to teach lessons to all cooks.

INCREDIBLE BOOK ABOUT AN INCREDIBLE MAN. BUT THIS IS NOT A CCOK BOOK FOR AMATEURS. I OWN ONE OF THE ORIGINALS BOOKS