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La Mere Brazier: The Mother of Modern French Cooking Hardcover – Mar 25 2014

5.0 out of 5 stars 2 customer reviews

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Product Details

  • Hardcover: 272 pages
  • Publisher: Rizzoli (March 25 2014)
  • Language: English
  • ISBN-10: 0847840964
  • ISBN-13: 978-0847840960
  • Product Dimensions: 17.1 x 3.5 x 23 cm
  • Shipping Weight: 939 g
  • Average Customer Review: 5.0 out of 5 stars 2 customer reviews
  • Amazon Bestsellers Rank: #165,233 in Books (See Top 100 in Books)
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Product Description


"...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 

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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Format: Hardcover Verified Purchase
A very good read. Some ingredients will be hard to find but books by these early explorers in food writing are worth a place in any cooks library.
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Format: Hardcover Verified Purchase
Can't do without it
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Most Helpful Customer Reviews on (beta) HASH(0xa94d4078) out of 5 stars 16 reviews
9 of 10 people found the following review helpful
HASH(0xa9536ef4) out of 5 stars It's OK. But fantastic if you've already completely mastered many basic techniques May 9 2014
By Translator - Published on
Format: Hardcover Verified Purchase
We Americans are used to getting complete instructions: precise measurements, temperatures and cooking times. That is not to be found in the book. This manual, although fantastic for one who has already mastered techniques, is not particularly suited for the beginner-intermediate aspiring chef.
5 of 5 people found the following review helpful
HASH(0xa9596a74) out of 5 stars A Nostalgic Tour Aug. 12 2014
By Illuminatus - Published on
Format: Hardcover Verified Purchase
Eugénie Brazier was one of the icons of twentieth century French gastronomy. Not only did she boast three Michelin stars for each of her two restaurants (in Lyon and Col de la Luère) but she helped train several other important cuisiniers, including the renowned Paul Bocuse (who began his apprenticeship ironing tablecloths).

One of the most rewarding parts of this book is the brief collection of La Mère’s reminiscences and some fine, old photographs. The recipes themselves, written in an off hand professional fashion, are standard fare (poulets demi-deuil, tournedos Rossini) and can be found in many other sources, though it is nice to find them all in the same volume. Combined with a few of her elegant menus, they offer a pleasant, nostalgic tour through a past era of haute cuisine.
9 of 12 people found the following review helpful
HASH(0xa95969c0) out of 5 stars American Home Cooks Should Stick With Julia Child May 16 2014
By James Ellsworth - Published on
Format: Hardcover Verified Purchase
The great part of this volume is the interview with Eugenie Brazier contained in the first pages. It is a window into, basically, the time in France just before World War I and until World War II. The recipes in the book are classics of the regional cuisine around Lyon but they are presented in a deceptively simple way. "La Mere" is frank to say she learned 'on the job' and came from humble beginnings...but such is not the 'stuff' of three-star Michelin restaurants so a great deal has been left unsaid in this book. With 'simple' cuisine, 'the devil is in the details' and so it must be here. The quality on the plate comes from carefully sourced ingredients and their like is not available in the United States. These are good recipes and a careful cook will make some tasty meals...but the result will not be 'three-star', if only because we do not have items like fine flavored truffles and the carefully-raised chicken from Bresse. Then, the details of how many of the dishes are refined are left to the imagination as well. Still, there are classics of French cooking: veal Pojarski, beef Bourguinon, salmon steaks 'Bonne Femme' (home-style), various ways with filet of sole and a good selection of traditional desserts and dessert soufflés.

The book includes a good many period photographs of La Mere and of her restaurant and of some of her staff. There is nothing pretentious here. Today, three-star restaurants need to have very expensive designer décor and service is much more elaborate than the picture we are given from 'back in the day.' Of course, the cuisine has progressed greatly as well.

This book was first published in 1977 and reflects a career already completed well before that time. Its purpose is to honor a woman whose achievements should not be forgotten and to honor a period in Lyon when the cuisine of 'the Mothers' carried the French culinary banner far forward and in a way both simpler than Parisian style while still remaining satisfying and true to its region. It adds something to a shelf of books owned by a lover of French cuisine but it also adds to my appreciation of the effort and the work undertaken by Julia Child to demystify French traditional cooking for American audiences.
1 of 1 people found the following review helpful
HASH(0xa9596f24) out of 5 stars A Fascinating Look At La Mère Jan. 25 2015
By Eulogia - Published on
Format: Hardcover Verified Purchase
You can never read too many cookbooks. This one is a treasure. Eugénie Brazier is the only woman to win six Michelin stars for her restaurants. Although the recipes in this book are not written in the way we today are accustomed to, it's still possible to learn from her methods and ingredients. Unfortunately, La Mère was able to source fresh ingredients from the Lyon countryside; we no longer have such fresh food available to us and it obviously affects the flavor of the dishes. The story of her life is well worth reading, her rise from a farm girl to the woman who fearlessly ran restaurants and trained many now famous chefs. This is a must have addition to any cookbook collection.
1 of 1 people found the following review helpful
HASH(0xa95a01bc) out of 5 stars Four Stars July 19 2014
By rfm2020 - Published on
Format: Hardcover Verified Purchase
It is amazing to read about the mother of modern cuisine.