MA GASTRONOMIE on sale October 30

by Fernand Point

introduction by Thomas Keller
translated and adapted by Frank Kulla and Patricia Shannon Kulla

One of the landmarks of French cuisine, and cult favorite of chefs and foodies alike, is back in print in an all-new edition

First published in France in 1969 and in the U.S. in 1974, Fernand Point’s Ma Gastronomie is one of the enduring classics of French cuisine, taking its place alongside works of CarĂªme, Lucien Tendret, and Escoffier. An undisputed creative genius of French gastronomy and founder of the legendary La Pyramide restaurant in Vienne, halfway between Paris and the Riviera, Fernand Point revolutionized French cuisine, building on its traditions and creating his own versions of the great classical dishes. Ma Gastronomie is the record of this achievement. Long unavailable, except for a rare, second-hand copy surfacing on the market now and then and selling for hundreds of dollars, Ma Gastronomie has become a cult favorite of chefs and foodies over the years. This essential volume is as celebrated for Point’s wise, witty, and provocative views on food as for his remarkable, inventive recipes—over 200 of them—carefully compiled from his handwritten notes.

“I believe Fernand Point is one of the last true gourmands of the twentieth century. His ruminations are extraordinary and thought-provoking—he has been an inspiration for legions of chefs. It was the first cookbook that opened my eyes and made me more conscious of the entire dining experience. It made me think of the guest, and the culture surrounding food and restaurants.” —Thomas Keller, The French Laundry

“If someone were to take away all my cookbooks except for one, I would keep Fernand Point’s Ma Gastronomie. For me, his philosophy instilled what cuisine is all about: generosity and hugeness of heart. Point said that if you are not a generous person you cannot be in this field.” — Charlie Trotter, Charlie Trotter’s

“Before Point, cooking was a just a job; after, it was a calling.” — Molly O’Neill, The New York Times

"This book changed my life." —Marco Pierre White