On the revenue side, let us quote Delicious traditional French cuisine by Joseph Viola, Meilleur Ouvrier de France. This Lyon chef explains, from the first pages, the importance of the blue-white-red collar: “This pass brought me a dream, which I had in mind since the age of 14. At the same time, it confers the duty to transmit.”
In Alsace, Olivier Nasti, also Meilleur Ouvrier de France, publishes Hunter cook : “I wanted to tell what the vision of the cook is in my environment as a hunter and fisherman, how it is necessary to harvest an animal, then preserve it and cook it.” Beyond recipes, some chefs choose to reveal their world. Thus Hugo Roellinger, in Cancale, with Correspondencea book that connects dishes, texts and photos.
And then, there are certain chefs who are interested in gluttony among authors. Guy Savoy releases the 3rd part of his series Guy Savoy cooks writers. After the 16th and 17th centuries, it came to the 18th: “It’s a two-way bridge between literature and cooking. In the writings, we find many stories that take place around the kitchen or the table.”
As for writers, this time, many of them are interested in good food. Jean-Claude Ribault publishes a voluminous Gourmet dictionary of eating well and drinking well. In The greedy genius, Bruno Fuglini recounts culinary inventions from 1791 to the present day. And the historian Jean-Robert Pitte shares with us his Fond memories : “These are memories, some of which date back to my early childhood, and which have always stayed with me. Our life, in the current circumstances of geopolitics and the environment, is a valley of tears, and we need an oasis. For me, a good shared meal is an oasis.”
Let's add Olympussigned Anne Étorre, on the life of a free cook, star chef of the 80s, and the books by the publisher Menu Fretin devoted to dishes, the latest to date: The royal hare.
