The National Cuisine of Georges Blanc

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Description: In the little town of Vonnas, about 200 miles from Paris in the section of Burgundy called Bresse, is La Mere Blanc -- the restaurant presided over by Georges Blanc. In the years since Blanc took over the restaurant from his mother, he has strived to combine the warmth of regional dishes with the precepts of nouvelle cuisine. In the process he has garnered the coveted three stars from Michelin (he is by far the youngest to do so), four toques from the Gault-Millau Guide, and the praise of food critics around the world. 

For The Natural Cuisine of Georges Blanc, Blanc has combed the French countryside, searching for the freshest and finest ingredients, and in his book he presents 150 recipes that are sophisticated and sublime but that are also rich in tradition. Based on vegetables and fruits, and organized according to the seasons, his recipes range from delightful ideas for starting a meal (Egg Cup Pomme d'Amour) to light entrees (Broccoli Aspic with Truffled Vinaigrette) to classics (Ratatouille Provengal) to simply elegant desserts (White Peaches in Cabernet and Raspberry Syrup). 

All the recipes have been tested for home kitchens and are well within the range of skilled home cooks. In addition, the recipes make clear what can be prepared in advance, substitutions are offered for hard-to-find ingredients, and Blanc offers many suggestions for variations on the recipes. 

Acclaimed photographer Christopher Baker has worked with Blanc to provide not only exquisite shots of the finished dishes, but also photographs of the Burgundian countryside, of perfect produce, of the charm that is only France. 

Exquisitely designed and superbly photographed, The Natural Cuisine of Georges Blanc is a feast of ideas for vegetarian menus and for creating meals based on nature's bounty. 

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Condition: Good condition with very minor jacket wear.