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In this week's New York Times Magazine, Mark Bittman and Thomas Keller tackle classic French cuisine, attempting several recipes out of master chef and La Pyramide founder Fernand Point's seminal cookbook Ma Gastronomie.
"Fernand Point was not one of your gym-going, globe-trotting,
Ph.D.-equipped chefs. He was a roast-chicken-for-breakfast-eating,
two-bottles-of-Champagne-at-lunch-drinking,