La MERE BRAZIER: The Mother of Modern French Cooking

Product Description Like a potent reduction, this book is packed with concentrated knowledge from a culinary geniusBread & OystersUltimately, one of the cookbooks outstanding charms is that it manages to transmit Braziers spirither campagnarde straightforwardness, her profound ties to the soil and the seasons, her imposing stolidness To thumb through these pages is to be transported across an ocean and back in time to a roaring fire and a crowd of fellow convives gathered around Braziers hefty wooden tables, ready to tuck into her milk-suckled pig. The Daily BeastIts the heart of great, three-starred Lyonnaise cooking Bill Buford: My Favourite Cookbook, The Observer During its heyday,La Mre Brazier was the most famous restaurant in France - a magical gastronomic experience that drew the likes of Marlene Dietrich and French presidents. Its proprietor and chef, Eugnie Brazier, was the first person to earn six Michelin stars. Nowadays, it retains its world-class reputation, winning the Enduring Classic award at the 2019 World Restaurant Awards. Part-memoir part-cookbook,La Mre Brazier was born out of a series of conversations Brazier had with a friend just before she died. This masterclass in cooking is now available in English for the first time.Drew Smith translates over 300 of her stunning recipes, from Bresse Chicken in Mourning (with truffles) to Gratine Lyonnaise (onion soup). Written in her own words, each recipe balances sophistication with simplicity. This is a user-friendly guide to making food that captures the heart of French society. Smiths translation ofLa Mre Brazier was one of the Observers Best Books of 2016. It has also been featured in the New York Times, BBC Radio 4 Womans Hour, Saveur Magazine, Living France, Indulge Magazine, French Property News and France Magazine. About the Author Eugenie Brazier was born a peasant farmers 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 LAmbroisie 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 UKs 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.