Ma Gastronomie

by Fernand Point

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Curator Reviews

Thomas Keller

I cite this book as the cookbook that most influenced me as a young cook. First published in the United States in 1974, but long out of print, Fernand Point’s page-turner cookbook was republished in 2008, and I was honored to contribute a foreword to that edition. The book is half recipes, half stories, and the stories about Point himself are remarkable and beautifully told. I recall the day I learned about this book very clearly. I was working at the Dunes Club in Narragansett, Rhode Island when my mentor Roland Henin loaned me his copy. He said it was a special book—his favorite. I found it extraordinary. I took it everywhere with me for two years throughout France and read it whenever I had a moment to spare.

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