Girardet by Fredy Girardet
Recipes from a Master of French Cuisine

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During the heady glory days of haute cuisine in the 1970s, gourmands from around the world dined at fine restaurants in Paris, Lyons, Roanne, and other parts of France. Yet another illustrious culinary destination was located in a renovated town hall in a village outside of Lausanne, Switzerland, where Frédy Girardet was creating sublime French cuisine to international acclaim, earning three Michelin stars. Chef Girardet entered semiretirement in 1996, and now, 20 years after the publication of his landmark first cookbook, the eagerly anticipated second book has arrived. Over 100 classic recipes are presented, including signature dishes with such classic Girardet ingredients as foie gras, truffles, and citrus. Devoted followers will rejoice, while a new generation of cooks will be introduced to the passionate sensibilities of a culinary genius.

About Fredy Girardet

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Girardet is recognized throughout the world as a culinary legend. After studying his craft in Roanne and Beaujolais, France, he settled in Crissier, Switzerland, and opened Girardet, seeking to bridge French and Swiss cultures through his cooking. In 1990, he was crowned Chef of the Century by the French guide Gault Millau. Under his direction, Girardet was the first Swiss restaurant to earn three Michelin stars. Robuchon's Paris restaurant held three Michelin stars, the 1994 Herald Tribune award for Best Restaurant in the World, as well as 28 other awards and distincutions. He writes for the newspaper Le Figaro, and frequently appears on television.
Published March 1, 2004 by Ten Speed Press. 207 pages
Genres: Health, Fitness & Dieting, Cooking. Non-fiction

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Kirkus Reviews

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Desserts cover a wide range from exotic chic (passionfruit soufflÉ) to old-fashioned luxury (strawberry napoleons, Black Forest cake) and elegant plainness (a simple tea cake).

Oct 17 1984 | Read Full Review of Girardet: Recipes from a Mast...

Kirkus Reviews

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From longtime journalist and producer Girardet (Afghanistan: The Soviet War, 1986, etc.), an insightful personal account of Afghanistan and its people from 1979 to the present.

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Publishers Weekly

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Fine Velouté of Petits Pois with Frogs' Legs and Osetra Caviar, for example, calls for both boning the frogs' legs and making mini-quenelles out of caviar.

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Library Journal

As Girardet reminds us, Afghanistan has become America’s longest war.

Nov 07 2011 | Read Full Review of Girardet: Recipes from a Mast...

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