Master Chefs of France: The Cookbook

Edited by Karen Dumonet. Chefs Connection, $45 (350p) ISBN 978-0-933477-62-9
Founded in 1951, the Maitres Cuisiniers de France is the oldest global chef organization, with more than 500 members. Here, 77 MCF members from the U.S. and Canada put their imagination and talent on full display in a remarkable, if sometimes intimidating, collection of more than 150 recipes. Decadence (Raymond Ost’s foie gras stuffed quail) and opulence (Eric Gonzalez’s Egg Faberge) are on full display. Some of the dishes, such as Bruno Lopez’s seared salmon with mango, ginger, and papaya salsa, and Phillipe Verpiand’s wild mushroom ravioli with port wine sauce, are within the reach of home cooks, but most of the fare is probably best left to the pros—Herve Malivert’s Duo of Duck (a two-day process that involves pressing duck-leg meat in square containers); Jean-Luc Royere’s smoked beef tartare, caper gelee, and egg yolk-roasted garlic jam; and Christian Delouvrier’s beef fondant with glazed carrots and wild mushrooms are just a few examples. The book’s design feels dated, and its oblong rectangular shape and small print makes it difficult to cook from. But as an aspirational cookbook, it works remarkably well, offering readers a glimpse into the restaurant kitchens of outstanding chefs. (BookLife)
Reviewed on: 03/19/2018
Genre: Nonfiction
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