Cuisine Minceur (1976) Michel Guerard's authentic French cuisinse the original
|Online Auction Description|
Guerard, Michel. Michel Geurard's Cuisine Minceur. Translated by Narcisse Chamberlain
New York: William Morrow and Company, Inc, 1976 (Originally published in French under the title La Grande Cuisine Minceur, 1976)
The Cuisine of Slimness - this book caused a sensation on both sides of the Atlantic in the mid-1970s
Chef Guerard's restaurant in the south of France earned two Michelin stars in it's first year and by 1979 had reached the maximum of four stars.
He shook up the gastronomic world of his day by going beyond the popular Nouvelle Cuisine. As Paul Bocuse said in a jacket note: "For the first time, cuisine and dieting are no longer contradictions."
size: 9 1/2" x 6 3/4" hard cover
First English Edition (published in French the same year)
Distinctive dust jacket in good condition, two 1/4" tears at top of spine
320 pages, including index
Some full-color photographs
Pages are as good as new
Recipes were tested and annotated for use in American kitchens with generally-available ingredients. The translation is by a notable chef in her own right which makes it even more valuable.
This is not a beginner's cookbook; however with a basic knowledge of French cooking, any cook can benefit from Guerard's approach.
You will find dishes ranging from simple (Baked Eggs Steamed in Water) to elaborate (Hot Striped-Bass Pates with Asparagus Tips).
Perhaps you would like Oysters with Eggs and Basil Sauce?
Meat lovers will want to try Fillet of Beef Grilled on Coarse Salt
And if you thought purees were dull, bland, not worth messing with â you'll be intriqued by this ones that appear in this book for mushrooms, carrots, watercress, green beans, cauliflower, onions, leeks... and more â oh my!
And all that's before you get to the dessert section...
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