Good eating is essential to good living. Bomer von Marx

{HISTORY}

Baron Bomer Von Marx - chef, writer, restauranteur, cooking school director, world traveler, bon vivant, and all-around enthusiastic gourmand may have been born into a privileged life in Germany but he was no stranger to hard work, discipline and dedication when it came to creating memorable meals for friends, family, and guests.

Growing up around members of the German Imperial Family in the early years of the 20th century introduced Bomer to an affluent lifestyle full of domestic staff, grand houses, extravagant dining, luxury hotel stays, lauded restaurants, and exotic food.  Those early experiences piqued his interest and eventually paved the way to a cooking career that would last his lifetime, taking him in all different directions within the food industry from working in kitchens to running restaurants to teaching at his own Parisian cooking school. 

Bomer published Three-Star Cuisine in 1965, determined to share recipes with home cooks and professionals that would turn an average, ordinary meal into an extraordinary meal. His style of cooking favored elegant food beautifully presented with gourmet flair. This did not necessarily mean expensive food or complicated recipes. Instead, he favored fresh ingredients, proper seasoning, and perfectly paired wines - a trifecta of elements that reliably produced delicious results and a merry atmosphere. 

Each of the recipes in this book come with wine pairings except for a few, which, as advised by Bomer and the book's wine experts Bruno Caravaggi and Gino Robusto of NYC"s Quo Vadis restaurant. would not pair well with any wine. This is really helpful if you are new to pairings, as it offers a lovely guide to train your palette. When foods are perfectly paired with wine, as with salt, it brings out a bouquet flavors that blend seamlessly. Serve the wrong wine with the wrong type of food and the whole meal can become quickly offputting. 

All in all, this is a gorgeous cookbook full of restaurant-worthy fare, interesting ingredient arrangements, lovely illustrations and dynamic wine suggestions.

"Bomer's practical professionalism is exceeded only by his ebullient artistry and imagination in the preparation of food and by the enthusiasm to each of these recipes, tenderly chosen, lovingly perfected and carefully worded."  James H. Heinemen, Publisher

Interesting recipes peppered throughout Three Star Cuisine include Cream Soup Made with Artichokes, Pommes Dauphines, Puree of Peas and Green Stringbeans, Eggs Cocotte a L'Americaine, Stuffed Cabbage Bavarian Style, Cauliflower Souffle, Barquette Orientale, Mushroom Pudding, Filet of Sole Antoinette, Chicken Casserole Parisienne, Supreme of Chicken Veronique, Filet Mignon Henry IV, Osso Buco Nicoise Crepes Jeanette, Pears Flamed with Port, Chiwau Chocolate Cake, Souffle Cabaret, English Soup, Ladies Kisses and Creme Trianon

{SPECIAL FEATURES}

• 1965 Edition, First Printing
• 234 pages
• Illustrated throughout with whimsical line drawings by archictect/artist Leo Glueckselig
• Includes original dust jacket

{CONDITION}

In lovely vintage condition, this cookbook contains no spots, stains, markings, or ripped pages. The dust jacket bears a small amount of wrinkling on the back but otherwise is very clean and bright. The spine is tight and all pages are intact.

{SIZE}

Measures 9.5" inches (length) x 6.5" inches 9width) x 1" inch (thickness) and weighs 1.9 lbs.