Recipe books by French chefs may be as ubiquitous as croissants and café au lait. And this fall is no exception, with a flurry of culinary tomes by some of the country’s top gourmands hitting the shelves. Here, a roundup of the best of the bunch.
“Planet Marx” by Thierry Marx
Marx, 43, is a Gault-Millau chef of 2006 and boasts two Michelin stars at Château Cordeillan-Bages in the Medoc. He is often referred to as the enfant terrible of French gastronomy because of his highly experimental cuisine. The book, published by Marabout, unveils the secret of Marx’s renowned iceberg tomato (a tomato juice and fresh herb translucent ice cube dipped in liquid nitrogen), which is emblematic of his unconventional approach to cuisine. All 49 recipes are illustrated with almost abstract visuals by Mathilde de l’Ecotais.
“Agitateur de Goût” by Sébastien Gaudard
In the first book by Sébastien Gaudard, Paris’ little prince of pastry, the 35-year-old chef consistently flirts with salty ingredients, like his asparagus, Parmesan and Serrano mille-feuille, or his crème brûlée with pickling onions. The 80-recipe book is all about his unique, yet fun and easy, pastry making.
“La route des Etoiles” and “Gourmands de Père en Fils” by Guy Martin
Three-star chef Martin already has a slew of cookbooks under his belt, but now he’s added two more. In “La route des Etoiles,” which means “the road to the stars,” Martin charts his career, from his first job as a pizza maker to his third Michelin star in 2000 — as well as daily life in his prestigious Grand Véfour restaurant kitchen. “Gourmands de Père en Fils” is an elegant volume in which Martin evokes his paternal heritage through his father’s recipes and the new dishes he inspired.
“My Little Black Dress and Other Recipes” by Trish Deseine
In her newest cookbook, Trish Deseine unveils her favorite recipes as if she were inviting readers to peek into her closet. The best-selling author writes about the basics, such as roasted chicken; the accessories, like pesto, condiments or salads, and, of course, the little black dress — the recipe you can’t live without—like caviar and crème fraîche on brioche.