In addition, many of them don't even have books. Is there a Passard book, Boyer book, Bras book? Every idiotic British, Australian or American chef has a cookbook printed on glorious stock and with terrific photgraphy to boot. But the French chefs often get relegated to second class status. I can recall publications of Troigros and Guy Savoy recipes in recent years that I would call "cheap" efforts. Occassionaly, a chef like Veyrat has a nice book published or the Pourcel twins had a top quality book publsihed as well. But most of them are horrible.
What is it about French cookbooks. Don't enough French people buy them so that the quality of the books can be at a high standard? Just go into one of the large bookshops like Virgin on the Champs Elysee and their cookbook selection is pathetic. But down the road at Galignani the cookbook section is wonderful. But that's because they carry all the U.S. and British cookbooks too.
Even in the way of topical books. The French do not seem to have food writers who are sourcing out new trends and alerting the world to them. The entire modern bistro revolution happened without a single French writer coming up with a cookbook based on the recipes of places like La Regalade, Eric Frechon, L'Epi Dupin etc. How can France maintain it's status as the culinary capital of the world without having a history of it's cuisine adequately reduced to print?
(Edited by Steve Plotnicki at 11:21 am on Jan. 8, 2002)
(Edited by Steve Plotnicki at 11:22 am on Jan. 8, 2002)