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.
"...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
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