The Three Star Recipes of

When Alain Senderens first earned his three stars in the Michelin, he was chef-proprietor of a small Parisian restaurant of rare excellence and fame. Today he is even better known, in both Europe and the United States, as a chef even more individualistic than the others in the famous group that launched the new era of French cuisine. For this book, he asked his wife, Eventhia, to make her own selection of his recipes and to test them in their home kitchen. For the American edition, the translators also tested and annotated the recipes for use in this country. The result is a magnificent cookbook, sometimes demanding, sometimes surprisingly easy to use, but throughout a true representation of Alain Senderens's work as a creative chef. It is a must for anyone interested in the progress of modern French cooking.