The Master Chefs of France: The Cookbook is the new standard for all modern French cookery. It is the first cookbook produced by the MCF. This authoritative book features recipes from Daniel Boulud, Eric Ripert, Laurent Manrique, Roland Passot and seventy-three other member chefs of the prestigious Maîtres Cuisiniers de France North American chapter (MCF-USA/Canada. Produced in partnership between the Maîtres Cuisiniers de France and renowned photographer Battman, this 379 page, 154 recipes full-color cookbook showcases the pinnacle of modern French cuisine.
Master Chefs Of France
Alan Batt, illustrator
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)