La Mère Brazier
The first woman to have six Michelin stars, the iconic Eugénie Brazier, dictated 300 of her favourite dishes on her death bed. She reminisced about how she, a poor farm girl sold into service could rise up to challenge the elite world of male chefs.
This book is a masterclass on how to cook, from Brazier’s Bresse chicken in mourning (with truffles) to her lobster Aurora, as well as simple traditional recipes that anyone can easily follow at home. It has been translated by former editor of the Good Food Guide, Drew Smith.