Natural Cuisine of Georges Blanc

Stewart Tabori & Chang (1987)
Natural Cuisine of Georges Blanc

Beginning in the early 1980s, Georges Blanc took the foundations of nouvelle cuisine (fresh, vegetable-forward cooking free of heavy cream- and stock-based sauces), and drilled down. The resulting dishes showcased perfect produce with immaculate technique. Blanc created a sensation, earning three Michelin stars and the highest score the Gault et Millau guide had ever awarded. This 1987 book may look a little dated (especially the plating), but we challenge you to flip through it and not be inspired to celebrate the glory of local, seasonal vegetables with every ounce of skill you’ve got.

The Benefits: Eating more plants should be a celebration of color and flavor. This book offers a useful guide to making your food more nutritious and more beautiful at the same time. 

Read this to book about:

  • The basics of nouvelle cuisine
  • Understand techniques of minimum cooking and maximum flavor
  • The advantages of seasonal and regional produce in health