Master Chefs of France: The Cookbook is the new standard for all modern French cookery. It is the first cookbook produced by the MCF. This authoritative book features recipes by 77 of the 80 member chefs of the prestigious Maîtres Cuisiniers de France North American chapter (MCF-USA/Canada). Some of these chefs you will have seen on TV; some have won multiple awards at prestigious Culinary Recognition Events, and some will not be known to you yet. Regardless, it will be a treasured volume in every cooking library.
Each recipe is beautifully photographed by the world-famous Battman, and presented in striking color with an 8.75” x 12” hardcover landscape format. Curated by MCF-USA/Canada President Jean-Louis Dumonet, and under the passionate direction of Karen Dumonet, this exciting collection of savory dishes, 154 in all, is equally tempting to both palate and eye. Foreword and Preface messages are provided by two giants of the French culinary tradition, Paul Bocuse, and Jacques Pepin.
The chefs live and work in 21 States in the US, in Canada, Grand Cayman, and St. Lucia. You will have seen some of them on TV; some have won multiple awards at prestigious Culinary Recognition Events, and some will not be known to you yet. With only 500 Chefs worldwide in the global organization, you will enjoy their vibrant and creative vibe. Aside from our Dean of Special Programs, Jacques Pepin, the cookbook also features recipes from two of ICC’s own Master Chefs, Chef Marc Bauer and Chef Hervé Malivert.
Maîtres Cuisiniers de France is the most envied title that chefs aspire to have, but not everyone can become a Maître Cuisinier. The worldwide Association of Maîtres Cuisiniers de France was founded in 1951 and is the first savory culinary organization worldwide. Its motto is “to preserve and spread the French culinary arts, encourage training in cuisine, and assist professional development.”
“The know-how and wisdom of the MCF members is a conduit to the past and a passport to the future to ensure the posterity of the French unique culinary and cultural heritage. Close to 80 MCF from all over North America have contributed their recipes to this unique and beautiful cookbook, many of them personal friends. I am looking forward to cooking from this book with friends and family while sharing a glass of wine and many of the memories and stories attached to these recipes.” – Jacques Pépin, ICC Dean of Special Programs
The book is available for purchase now on Amazon and autographed copies [by the photographer] are available at www.thechefsconnection.com
BOOK LAUNCH EVENT
THURSDAY, OCTOBER 5 | 3:30-5PM
To celebrate the release of Master Chefs of France: The Cookbook, the International Culinary Center will be holding an exclusive demonstration and book signing with Chef Marc Bauer and Chef Hervé Malivert on Thursday, October 5 from 3:30 pm to 5 pm at the school’s New York City location. Within the 90-minute event, the two French Master Chefs will be demonstrating their personal recipes from the cookbook and will be enlightening the audience on their inspirations behind the dishes through a spirited Q&A session. Cookbooks will be available for purchase during the event and Chefs Marc and Hervé will be signing copies on-site. We hope to see you there!