The Nouvelle Cuisine of Jean & Pierre Troisgros

This was the first nouvelle cuisine cookbook to be published in this country, in 1978. Today, it is already a classic, and the Troisgros Restaurant at Roanne in the Lyonnais may well be the most respected in all of France. The remarkable chefs and brothers, jean and Pierre, combined their classic training with the new freedom to simplify and to invent in a manner that today still makes their three-star restaurant a leader in French gastronomy. The book contains the original recipes for much-imitated dishes that came to symbolize nouvelle cuisine - salmon scallops with sorrel sauce and terrine of vegetables are but two. perhaps better yet are the Troisgros's beautifully simple versions of French country dishes such as saddle of lamb with fresh shell beans. The Troisgros cuisine is not only sublime, it is altogether approachable - ideal for any serious amateur cook. For the American edition of their book, the translator tested each recipe for use with American ingredients and measurements. When this cookbook came out, the 'New York Magazine' said, "The brothers Troisgros are a legend...This is probably the recipe book of the season". The restaurant, now called "Le Maison Troisgros" and going on its third generation of family chefs, has been awarded Three Michelin stars since 1968.