A life rubbed with garlic. Provençal cuisine of yesterday and tomorrow.
Editions of the Epure.| N° d'inventaire | 30841 |
| Format | 17 X 24 |
| Détails | 608 p., 500 illustrated recipes, hardcover. |
| Publication | Paris, 2024 |
| Etat | Nine |
| ISBN | 9782352554325 |
Nicknamed the pope of Provençal cuisine or the Pagnol of French cuisine, Gui Gedda left his mark on southern catering.
His life as a cook, rooted in family history, was marked by numerous travels and, above all, by a love of others and passing on knowledge. At the age of seventeen, while apprenticed in a hotel-restaurant on the Canebière, he began to write down the sunny recipes of his grandmother, a native of Nice and Marseille by adoption, to combat the "monster blues" that would overwhelm him in the evenings after work. Over the decades, he became a prolific author, accomplishing an extraordinary work of codifying Provençal cuisine through some fifteen flavorful works.
This new account, which includes nearly 500 recipes from 75 years of cooking , is no exception. A Life Rubbed with Garlic reveals the secrets of bouillabaisse, trotters and parcels, pistou soup, ratatouille, and stuffed vegetables, while revealing the gifts of a storyteller whose humor, eloquence, and sensitivity sparkle from page to page. We meet Marius Morard, Auguste Escoffier, and Marie Mauron, as well as President Pompidou's bodyguards, Abel Ferrara, and Paul and Linda McCartney, not to mention André Guillot, Jacques Maximin, Alain Ducasse, Michel Sarran, and all the other cooks he has encountered over the course of a successful career. While Gui Gedda defends regional cuisine tooth and nail, the kind his hands know intimately, his fight is above all semantic and patrimonial. He remains a sincere (p)artisan of the Mediterranean opening that allowed Provence to welcome with open arms the tomato, the eggplant and so many products from elsewhere. "Is Provençal cuisine as we know it today ancestral?" he asks at the beginning of this book. His answer is unequivocal: "Not at all."
Preface: Jacques Maximin
Nicknamed the pope of Provençal cuisine or the Pagnol of French cuisine, Gui Gedda left his mark on southern catering.
His life as a cook, rooted in family history, was marked by numerous travels and, above all, by a love of others and passing on knowledge. At the age of seventeen, while apprenticed in a hotel-restaurant on the Canebière, he began to write down the sunny recipes of his grandmother, a native of Nice and Marseille by adoption, to combat the "monster blues" that would overwhelm him in the evenings after work. Over the decades, he became a prolific author, accomplishing an extraordinary work of codifying Provençal cuisine through some fifteen flavorful works.
This new account, which includes nearly 500 recipes from 75 years of cooking , is no exception. A Life Rubbed with Garlic reveals the secrets of bouillabaisse, trotters and parcels, pistou soup, ratatouille, and stuffed vegetables, while revealing the gifts of a storyteller whose humor, eloquence, and sensitivity sparkle from page to page. We meet Marius Morard, Auguste Escoffier, and Marie Mauron, as well as President Pompidou's bodyguards, Abel Ferrara, and Paul and Linda McCartney, not to mention André Guillot, Jacques Maximin, Alain Ducasse, Michel Sarran, and all the other cooks he has encountered over the course of a successful career. While Gui Gedda defends regional cuisine tooth and nail, the kind his hands know intimately, his fight is above all semantic and patrimonial. He remains a sincere (p)artisan of the Mediterranean opening that allowed Provence to welcome with open arms the tomato, the eggplant and so many products from elsewhere. "Is Provençal cuisine as we know it today ancestral?" he asks at the beginning of this book. His answer is unequivocal: "Not at all."
Preface: Jacques Maximin