La Mere Brazier: The Mother of Modern French Cooking

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 Mre Brazier became the most famous restaurant in Francea magical gastronomic experience that drew such stars as Marlene Dietrich as well as French presidents. Its proprietor and chef, Eugnie Brazier, was the first woman awarded six Michelin stars. She becameand still is todaythe 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 Mre 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 recipesfrom Bresse chicken in mourning (with truffles) to lobster Aurora as well as simple classics like artichokes with foie grasthat anyone can easily follow at home. While most classic French recipes are complicated and time-consuming, Braziers 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.