OP: Un Chef 3 Étoiles S’Invite Dans Votre Cuisine
Chêne, Paris, 2014. Hardcover. Near Fine.
In 1980, three-Michelin-starred chef Régis Marcon (1956– ) opened a school where he could impart his culinary wisdom to eager and adventurous home cooks. His cookbook Un Chef 3 Étoiles S’Invite Dans Votre Cuisine (2014) reveals many of the recipes which his students might have mastered in the thirty intervening years, accompanied by photos of novice cooks of all ages at work.
Like many esteemed French chefs, Marcon stresses ingredient quality and technical expertise as the foundational elements of fine cuisine. Certainly it is the commitment to technique which will separate the truly ambitious from the happiest of armchair gourmands here. Focused effort rewards hungry cooks with the likes of:
- Stuffed roasted quail with peas and hyssop
- Salmon tartare with lentil “caviar”
- Baked lamb in a hay crust
- Rye tartine with truffles and ham
- Foie gras, smoked trout, and hibiscus gelee “opera cake”
While Marcon’s primary intention is to lend confidence and expertise to those who are not professionally committed to the craft, restaurant cooks will also benefit. The dishes are arranged seasonally to inspire gorgeous, elaborate meals year-round.
Our copy is Near Fine with minor bumping to the lower fore corners. In French.
