Flavors from the French Mediterranean: Recipes by three Michelin star chef Gérald Passedat

excellent

He probado la magnifica cocina del Chef Passedat en su restaurante. Este libro no pretende ofrecer todas las técnicas avanzadas de su estilo, sin embargo ofrece muchas opciones elegantísimos y sanos para la preparación de platillos de pescado y algunos postres. Hermosa fotografía y pasos claros ofrecen inspiración al buen cocinero para su casa!

I have been a devoted fan of the cooking of the Passedat family since their wonderful restaurant in Marseille had only one star, more than thirty years ago.This new book, however, is not about three star masterpieces that would defeat most home cooks but rather contains much simpler dishes - the sort of things that Gérald might cook at home. Most of the recipes, such as the savory braised chicken with olives are quite simple and, others, like the pizzas and Provençal tomato sandwich, ridiculously so (The bouillabaisse terrine might take a bit of practice) and all are likely to impress.The food photographs are tantalising though the images of Provence only occasionally capture the magical beauty of the region. Also, the home cook will have to improvise to replace some of the local varieties of sea creatures (spider crabs, tellins, scorpion fish, sea bream) with more readily available types.All in all, this is a very attractive book that will provide much browsing and dining pleasure.

Book is simply underwhelming and most of the recipes are simple (which is okay), but relies heavily on sourced ingredients either imported or at the height of season. Also coming from a 3 star chef, you'd think there would be more involvement and thought behind these dishes. By no means is it a terrible book, it's just dated with poor imagination. Don't mind my opinion, just read it for yourself and decide. Cook for or die.

Hard to believe that Mr. Passedat is a 3 star Michelin chef. He is obviously simplifying his menus. I wish the recipes were more substantial with more technique included.