Girardet: Recipes from a Master of French Cuisine
Swiss chef Frédy Girardet retired from a superlative culinary career in 1996. He earned three Michelin stars at his restaurant in Crissier, Switzerland, and received numerous prizes throughout his career, including the Gault-Millau Cle d'Or and the Grand Prix International de l'Art de la Cuisine. InGirardet, he presents some of the most sophisticated and breathtaking dishes prepared in the last 15 years of his career. His first book,La cuisine spontanee, was published in 1982 and is still selling in Europe.In dishes such as the Lightly Jellied Chicken Bouillon with Truffled Foie Gras and Mousseline of Peas, six ingredients come together in a handful of steps to produce a silky-textured, three-layer dish of shimmering light and concentrated flavor. Cream of Broccoli Soup with Wild Mushrooms is as simple as can be, but has never looked or tasted so magnificent. This is serious food. And while many of the dishes involve myriad ingredients and steps, you can easily reduce them to the main element and a sauce, and still be left with something spectacular. Step-by-step instructions demystify dishes such as Duck Terrine with Pistachios, Confit Duckling with Spices and Lime, and Crisp Sweetbreads with Port and Ginger. Elegant desserts include Wild Strawberry and Champagne Mousseline, and Poached Pears with Orange Syrup, Plum Fritters, and Hazelnut Ice Cream. Girardet may not be cooking for us anymore, but he's left excellent instructions.--Leora Y. Bloom