Tech Help

4,508
32
Joined Jul 31, 2000
Hi To anyone who can help.

I am reading a book of Fredy Girardet and I wanted to find a way to post his history somehow here on cheftalk. I did a couple google searches without much success.

The reason I want people to read of Girardet is because he was and is one of the worlds finist chefs, His foods are so pure.
I thought it a good tool for us.

Any help would be appreciated
cc
 
2,550
13
Joined Mar 13, 2001
I didn't find more than this:

Girardet is the most admired chef in the Western world, and has been called a genius and the best chef alive. He ran his restaurant in the village of Crissier in Switzerland where his dishes were a perfect marriage of food and flavor, achieved with surprisingly few ingredients.

He wrote:
THE CUISINE OF GIRARDET
Hardcover / Morrow,William & Co / January 1985

LA CUISINE SPONTANEE, Les Recettes Originales De Girardet
There are 150 of his recipes presented in this book with "handwritten" comments byGirardet

Both works are currently out of print.
 
4,508
32
Joined Jul 31, 2000
Thank you Kimmie,
I also was unable to find much to share.

I have the "Cuisine of Fredy Girardet" That I bought at a tiny book store.
Like I said his cuisine is so pure.

He has produced a reference booked called "Emotions Gourmandes" The cover is the same as his famous menu cover.

This is a book thet I am hunting down.
Thans agian for your help
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nicko

Founder of Cheftalk.com
Staff member
4,314
351
Joined Oct 5, 2001
We should find out if we need permission to post the information. I am sure the publishers would be ok with it but better to check first. I would suggest contacting the publishers.

He doesn't have a website? Many of the top guys in Europe do I wouldn't be suprised if he does.
 
2,550
13
Joined Mar 13, 2001
You will have to wait a few months for Girardet by Fredy Giradet. To be published in May 2002. Hardcover - Ten Speed Press; ISBN: 1580084117

You can order now from Amazon.com


As for Émotions gourmandes, you might be able to order it from the following website
 
76
10
Joined Aug 7, 2001
You definitely should check with his publisher, or his literary agent, someone. You can put the stuff on the site with all the copyrights and credit where credit is due, but that would allow us ChefTalk members ( and anyone else, really who looks) to view all his work without buying it. Which would block him or his publisher, etc., getting any cash for his work that we read in lieu of purchase, and that is obviously not good.

Check and make sure, you never know, but it's always good to cover your own *** when posting someone else's work on the web where anyone can find it. =)

SG
 
4,508
32
Joined Jul 31, 2000
Dear slavegirl, You are absoluty right.
My intention was to research/study girardet to post my findings.
I am not looking to replecate his writtings, I want to open a discussion based on his history and incredible thoughtfulness in the kitchen.
In the 20+ plus years I have been dancing in the kitchens, I find very few in the same arena as Girardet. I want to share
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76
10
Joined Aug 7, 2001
I think that sounds great! Research, research, find the books, talk to people, make connections, try to talk to those who work with him/have worked with him. Use the internet, it is your friend. Then, write it, and maybe it can go up as one of those monthly articles on the front page of ChefTalk? Or just start a thread with it in here as the first post, at least! I think it sounds fun! I love hunting things down, I was a journalist in another life awhile ago, and that was the fun part, it was like putting together a mystery puzzle!


SG
 
4,508
32
Joined Jul 31, 2000
Thank you slavegirl for your advice.
I do own Girardets two books.

I am trying to get my hands on a book called "emoutions gourmand" that he has written. I have not had any luck finding it in the states.

Fredy Girardet was and still is a huge inspiration to me. This man never left his kitchen to bask in the sun light of celeberty. This is also true for Andre Soltner. When you ate at Lutece, andre was in the kitchen basting the woodcock.
For this reason I have a tremendous respect for them.
cc
 

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