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Recommended by

Drew Smith

Author and editor

One of the original mothers of Lyons, the woman who taught Paul Bocuse to cook, the first woman to have six Michelin stars, dictated on her deathbed by way of a legacy of 300+ recipes including the famous chicken in mourning and a whole canon of what we now call French cooking, although because this is from the ‘20s and 30’s using a very small (and affordable) repertoire of ingredients. Still relevant and timely especially for little things like her vinaigrette or scrambled eggs.

Garrett Byrne

Chef